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Sunday, 27 August 2017

Raisin Cookies

Ingredients

6 tablespoons soft unsalted butter
1/2 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Icing:

2 to 3 tablespoons just-boiled water
1 cup confectioners' sugar, sifted
Food coloring, preferably pastes
Directions
Special equipment: Cookie cutters
Preheat the oven to 350 degrees F.
Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.
Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.
Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.
Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. I think pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired.

Vanilla Mini Cakes

INGREDIENTS

175g (6oz) margarine or softened butter
175g (6oz) caster sugar
3 large eggs
175g (6oz) self-raising flour, sifted
1tsp baking powder
1tsp vanilla extract
pinch of salt

METHOD

Heat the oven to 180°C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.
Put all the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much - just long enough to make it smooth.
Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake - it should come out clean.
Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool. Serve dusted with icing sugar.

Sunday, 12 February 2017

Meatballs

Recipe for sere bites meatballs:
-1kg mince meat
-2 diced red onion
- 2tbsp of crushed ginger and garlic
-2 tbsp chopped green chili
-1 tbsp chilli powder
-1 tsp curry powder
-3tbsp of maize flour
-Salt to taste

In a mortar,  add all the ingredients apart from the meat and maize flour.  Mix well
Add the mince meat and mix for 3mins.
Add the maize flour and mix for 5mins.
-place in a bowl and make balls (medium sized) or to your liking.
In hot oil,  fry the meat balls until brown.
Set in a different bowl,  fry onions and tomatoes to make a sauce. Add the meat balls with salt and pepper to taste.
Serve with chips and a salad
Enjoy

Tuesday, 3 January 2017

Fish Pilau

Serves 6
Ingredients
- 2kg of pishori rice
- 3 large onions
- 2 tomatoes(optional)
- 6 pieces of deep fried fish
- 4tbsp of pilau masala powder
- 3tsp of garlic and ginger paste
- 100ml of vegetable oil
- 2 chilli beef cubes
- 1tbsp with whole pilau masala (cummin,  cardamon, cloves, black pepper & cinamon)

Let Us Cook
In hot oil,  fry the diced onions until translucent. Add the chopped tomatoes and a small amount of warm water and stir.
When the tomatoes soften, add the garlic and ginger, spices and 8 cups of warm water. (one cup of rice equals two cups of water)
When the water boils,  add the rice and stir. When the most of the water has evaporated  add the pieces of fish.  Reduce the heat and let it continue cooking for 20 mins.
Serve with kachumbari

Thursday, 24 November 2016

Chicken Soup

Ingredients:
- 8 chicken wings
- 1 large red onion (thick slices)
- 2tbsp of grated ginger and garlic
- 1 medium sized bell pepper
- 1 diced tomato
- salt and pepper to taste

Wash the chicken and place in a saucepan, add water to cover the chicken and set to boil.
Remove the form that has set at the top saucepan and add the rest of the ingredients, stir and reduce the heat to medium.
Cook for 10-15 mins and remove from heat.
Serve while hot with toasted bread .

Wednesday, 31 August 2016

Broccoli Bites (serves 2)

Ingredients
- 500g broccoli
- 300g Carrot
- 3 tablespoon of chopped onion
- 1tspn butter/margarine

Wash the vegetables and add them into simmering water (5tbsp).

Reduce heat and add the onion and butter . Cover the lid and cook for 3 mins.

Remove from heat and add salt and pepper to taste.

This is a great way to eat healthy on a budget.

Monday, 11 July 2016

Italian Potato Salad (Serves 4)

Ingredients:
5 large potatoes
3 medium sized carrots
1 large yellow/red bell pepper
Handful of spaghetti
Spring Onions
Mayonnaise/Salad Cream
Salt & Black pepper to taste

Let Us Make Salad:
- Wash the potatoes and boil with skin.  It gives it a great aroma. Add salt to the boiling potatoes for taste. Remove from heat once they have softened.
- Peel , chop and Boil the carrots until softened.
- In a grill pan,  add oil and place sliced bell pepper for smokie flavour.
- Break the spaghetti into bite size pieces and boil to your desired consistency and set aside.

In a bowladd the now peeled and chopped potatoes,  carrots,  spaghetti , salt and pepper to taste and toss.

Add the mayonnaise,  spring onions and using a wooden spoon,  mix them well. 

Add the grilled bell pepper as garnish.

Serve with toasted bread