NOODLE SALAD(with INDOMIE)

Instant noodles are a popular go-to food for people who aren’t necessarily crazy about cooking. Just boil them for 2 minutes, season and the meal is done. But there are so many ways of preparing noodles other than just boiling them. 
You can make salads out them. Stir fry them with vegetables or meat or eggs. Make lasagna. There’s a whole lot to do with them. And in the coming days I’llbe sharing a number of simple, yummy noodle recipes. 

This salad is quite light and therefore makes a great starter or Sidedish. The ingredients used can be easily found in supermarkets.

​INGREDIENTS 

•Indomie noodles

•1/4 Small Red cabbage, chopped 

•3 bell peppers(red,yellow,green),chopped 

•1 medium sized Red onion,chopped 

•1 carrot, peeled & grated 

For the dressing:
•3 Tablespoon of Vegetable oil (Or Olive oil)

•3 Tablespoons of White Vinegar

•2 Tablespoons of Brown Sugar(or Honey)

•1/2 Noodle seasoning (from the package)

•1 teaspoon low sodium soy sauce 

METHOD 
In a bowl with warm water, place the noodles and let them sit for 2 minutes; Just to get them to soften. If you want them crunchy you can just crush them

Make dressing by combining the ingredients in a large bowl. Stir to dissolve sugar.
Combine the red cabbage, peppers,onions and carrot, toss well. Add noodles and dressing to salad and toss again.
Serve right away or cover and refrigerate to allow the flavors to blend.
Makes 3 servings.

Make sure you try this out. 

I’m Back… (with Pilau)

When I walked into the kitchen after two long months I felt like a kid walking into a candy store. See, I have been on the road since last year November working on some project. With the traveling and everything that came with it I never had the time or chance to cook.

So the sizzles and the simmers are quite a thing for me at the moment. I could cook all day but I can’t. I have wanted to make everything I could think of. Chicken, rice, ugali,nyama choma, cake,chapatis … make fruit and vegetable salads, make cocktails and try out new things. But the first thing on my list was pilau.

Pilau is one dish that embraces all the aromas and flavours; The aromatic rice, the meat (fish, chicken, mutton or beef) and the wide range of spices. And that’s exactly what I needed. I had to have it so I made it. Mine was really simple; I left out some ingredients which are not always compulsory. I used beef because that’s what was available.

INGREDIENTS
1 1/2 Rice, soaked and rinced
300gm beef
2 1/2 tbsp oil
2 medium onions, chopped
1 tsp chili flakes
1 1/2 tbsp pilau masala
1 tbsp tumeric
Fresh coriander, to garnish
Freshly ground black pepper
1 bulb of garlic, crushed
I small piece of ginger, crushed
1 tsp coriander powder
3 cups hot water (to cook the rice)
Salt

INSTRUCTIONS

1.Heat oil in a cooking pan. Add the beef. sear the beef so it browns and not steams. Let it cook for 3-4 minutes until browned on all sides.

2.Add the onions and stir for 1-2 minutes.

3.Season with salt & pepper, chili flakes, pilau masala, tumeric,ground black pepper, coriander powder and ginger and stir.Add 2 tbsps of water and Let it cook for another 1-2 minutes.

4.Add the garlic and stir.

5.Add the rice into the meat, season with some more salt, stir, pour in the hot water (to cook the rice) and let it simmer uncovered for about 10 minutes.

7.After 10 mins, lightly stir the rice, cover and reduce the temperature and let sit for 15 minutes.

8.Serve the pilau as preferred. (Sprinkle some chopped coriander on top)

Jiko Baked: WHOLE WHEAT CINNAMON CAKE with DARK CHOCOLATE

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Did you know you can still bake really good cake without using an oven? How? You ask….Using a jiko. A jiko is basically a charcoal stove. The best kind of jiko to use is one that has a thick clay lining that can hold some heat in it even after removing the hot charcoal. The many cakes I’ve made on the jiko taste really good and for some reason none has ever flopped; they cook to perfection.

With that said, let’s make some cake. You definitely must have a jiko, sufuria and a fitting lid to begin with.

Cake Batter Ingredients
3 cups Whole wheat flour
2 Tablespoons of Cinnamon
3 eggs
100g Brown sugar
100g Margarine
I tablespoon Baking powder
A pinch of salt

Icing
300g cocoa powder
300g confectioners sugar
100g whipped cream

Mix all of the wet & dry ingredients separately then fold them in together till they form a smooth bather. In the meantime, ensure that the jiko is lit and ready to go. Get a sufuria, grease the base and the sides with margarine then pour the batter into the sufuria then cover. Before placing it onto the jiko, scoop most the hot charcoal and place it carefully on the lid. After that, place the sufuria on the jiko.

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(Be careful not to drop hot coal on yourself) And since a jiko has no timer (Lol), set a 30 minute reminder on your phone. The cake will be done by then.
After getting it off the heat, let it cool off in the sufuria. If you try removing it while it’s still hot it might fall apart.

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As it cools, get a clean bowl and wooden spoon. Mix the cocoa powder, confectioners sugar and cream until smooth and not too light.

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Once you are certain that the cake has cooled down, pour some of the chocolate on the cake and spread it out.

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You can make some patterns on it or leave it plain.

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But the patterns work great even though mine look a little messed up 😀

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It’s as easy as that 🙂

DARK CHOCOLATE MOUSSE

Consuming chocolate is one of my favourite weaknesses… I have it anytime of the day because it always makes me feel better. I have been having lots of chocolate based treats for the past month. My aunt showed me a local shop where she buys lots of cocoa powder & cooking chocolate at a very good price and who doesn’t want a good deal? Among the many things I’ve made is this Dark chocolate mousse which was to die for! I’d make it and have it everyday if I could.

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You’ll love it if you try it; the recipe is really simple. You’ll need:-
300g good quality cocoa powder
100g dark chocolate, roughly chopped
3 eggs
1/4 cup caster sugar
300ml thickened cream

Place the chocolate in a heatproof bowl over a pan of gently simmering water.Don’t let the bowl touch the water. stir until melted. Remove bowl from heat and place aside.
Place eggs and sugar in a large bowl and beat with an electric mixer for about 5 minutes or until the mixture is pale, thick and doubled in volume. Add the thickened cream and mix well. Fold in cooled chocolate and the cocoa powder until combined.
Spoon it into tiny sauce bowls or glasses.
Garnish with fruit, whip cream or grated chocolate.
To more chocolate🍫

SAUTEED PINEAPPLE with YOGHURT

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Snack, breakfast or dessert. It’s upto you. Let’s make it here real quick. You’ll need…
1/4 Pineapple
Plain Yoghurt
Butter
Rosé syrup
Cinnamon
Brown sugar

Cut the pineapples into pieces(you can slice them)
In a bowl, mix the Cinnamon and brown sugar then toss the pineapple pieces in there. In a sauté pan melt some butter. Pour the pineapple into the butter, tossing them once in a while till all their sides brown.
Take two glasses and pour the yoghurt in them. Drizzle a teaspoon of the rosé syrup in each of the glasses.
Use a spoon to scoop the pineapple out and place them on top of the yoghurt.
Use another spoon to eat it:D:D:D:D:D ENJOY!!!

BLACK PEPPER MANDAZI

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Mandazi (plural for ndazi) are a common deep fried dough from East Africa. You will never miss them in local shops and homes; in all shapes and sizes. They are originally a Swahili food (from the coast) and are sometimes called Swahili buns. The Swahilis expertise in preparing mandazi is exemplary. They know how to how to make them soft and real tasty using a variety of ingredients. I am not Swahili (Lol) but I make some pretty great ones. I can eat a full sack in one seating. So much like I used to when I was kid.

I prefer making mandazi at home whenever I feel like eating them instead of buying them from the shops. Reason being, the store bought ones might not be as fresh.

Black pepper is usually not a common ingredient in pastry but there’s something absolutely delightful about sugar and spice put together. Beyond its heat and sharp bite, black pepper enhances the ability to taste food; it stimulates our salivary glands so we experience flavors more fully. And it also gives food great aroma. Who doesn’t love to eat food that smells great?
Have a look at the recipe below and try it out.

You will need:-
3 cups of Wheat flour
100gms Brown Sugar
2 Tablespoons ground Black pepper
1 tablespoon baking powder
Salt
Water
Vegetable oil

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In a bowl mix all the dry ingredients using a wooden spoon. Add a cup of lukewarm water and thoroughly mix till it forms a dough.

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Cover with a clean table cloth and let it sit for 10minutes.
Flour a clean dry working surface and place the dough on it. Roll it out till it thins out a little. Do not make it too thin.

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Using a shaped pastry cutter, cut out the small circles.
In a deep frying pan, place some vegetable oil; enough for the dough not to touch the base when frying. Heat the oil till it’s hot. Don’t let it smoke otherwise it’ll be too hot then and the dough will burn. Cut off a tiny piece of the dough and gently place in the oil to check if it’s hot enough (normally it’ll bubble)

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Place the cutout pieces, in the oil. Frying them till they’re brown on both sides. Using a holey/slotted spoon, gently scoop them out of the hot oil.
Mandazi can be served on their own as snacks, with some curry or some great masala tea.

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Enjoy!