Ingredients:
2 sliced bread
2 sliced brown bread
Round biscuits (cream crackers etc)
2 diced bell peppers
2 diced green peppers
1/3 diced cabbage
2 plump tomatoes (sliced & diced)
 Other veggies of your choice: asparagus, baby corn, etc)
1 tbsp olive oil
1/2 tsp salt
1 tsp ground Pepper
Pinch ground garlic
Pinch ground ginger

  Method
Cut the edges of the sliced bread. Use a round cutter to cut the bread. Cut the remaining sliced bread into square. Set aside.
   Arrange the sliced bread in a baking tray  and cook for 3 minutes in the oven. Remove from the pan. Grease the pan with a little oil. Mix the vegetables in a small bowl with seasoning, spices and the oil. Add the vegetables excluding the tomatoes inside. Roast for 3 minutes in the oven. Remove the tray from the pan and pack the vegetables.
   Arrange the round bread and biscuits in a tray. Rub butter on the round bread and the biscuits. Arrange the roasted vegetables on the round bread and biscuits. Sprinkle some chopped green vegetable on top and serve.
 Enjoy the delicious canapes!
(c) Asmie's Kitchen
*** Copyright protected. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner. (C) Asmie's Kitchen 

Ingredients:
5 eggs
10 diced bell peppers / capsicum peppers
2 diced onions
3 diced green peppers
5 tbsp corn flour
Salt to taste
2 tbsp ground pepper
1 tbsp ginger powder/paste
Oil for frying
1/2 small cup tomato sauce/paste
1 tsp garlic
1 stock cube

 Method
Break the eggs in  a small bowl, add salt, and whisk. Grease an iron dish/ bowl and pour in the egg mixture. Steam for 5 minutes. Remove from the fire and cut into square shape.
  In a  small bowl,  add 3 tbsp corn flour, ground pepper and salt with some water. Stir. Then coat the steamed eggs in the mixture and fry in hot oil till golden brown. Drain on a paper.
   In a small bowl, add 2 tbsp corn flour, tomato sauce or paste, ground pepper, salt, ginger, garlic, stock cube and some water. Stir well. Heat 2 tbsp oil in a pan and fry the chopped veggies,  add the tomato sauce mixture and fry for 5 minutes. Then finally, add the fried  eggs and fry for 4-5 minutes. Remove from the fire and serve warm.
(c) Asmie's Kitchen
***copyright protected. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner (c) Asmie's Kitchen  

  Ingredients of Egg Vegetable Samosa & Spring Rolls
3 small cups flour
1 tbsp baking powder
1 tsp Salt
  Fillings:
1 small cabbage (shredded)
6 carrots (peeled & sliced in julienne style )
1 large onion (diced)
5-6 bell peppers (cut in strips)
Salt to taste
Asmie's Kitchen spices (curry,  secret of cooking, ground garlic, ground ginger, ground pepper & mixed spices 1 tsp each)
4 tbsp olive oil

  Method
Heat the oil in a pan and fry the onions and bell peppers till the onions are translucent. Add the shredded cabbage and carrots with seasonings and spices. Fry for 5 minutes on medium flame. Remove from the fire and set aside aside.
  Batter :
Pour medium cup of water in a mixing bowl, gradually add the flour and stiring till it reach the thickness of pap. Add 1 egg, baking powder and salt. Whisk till fluffy.
   Heat a non stick pan on the stove, gas till piping hot. Brush the pan with little oil. Dip the brush in the batter and quickly rub in the non stick pan several times round the pan. Allow to cook for a minute. The samosa/spring roll sheet will begin to rise. Quickly remove from the pan and place on a board, cut the crust and add spoonful of the veggies filling. Roll like mat. I. E put the filling in the middle of the sheet. Start folding,  then fold the right and left side of the sheet then continue rolling till the end of the sheet. That's for spring roll. For samosa : divide the sheet into 2. Fold like a cone.  Put it in the middle of your thumb and index finger, add spoonful of the filling  then fold to cover the cone. Do that to the rest of the batter. Till it's exhausted. Fry in hot oil. Deep frying. Drain on a paper. Serve with ketchup or tomato sauce.
 

  VEGGIES HEART PANCAKE
Ingredients:
 2 small cups flour
1 egg
1/2 tsp salt
1 chopped onion
1 chopped bell pepper
2 shredded carrots
 1/4 shredded cabbage
  Oil for shallow frying

  Method
Pour flour in a medium bowl, add baking powder, salt, egg and water. Stir and whisk until fluffy. Add the shredded cabbage and carrots with the chopped veggies. Stir well.
   Heat a little oil in a non stick pan. And place the heart shape tin in the pan. Pour in a scoop of the batter and fry for a minute. Remove the tin and flip over the heart pancake and fry the other side. Till  a bit brownish. Remove from the pan. Do that to the rest of the batter.
   Serve with Ketchup.
  For the Greenish pancakes : add lots of chopped moringa in the pancake batter. Fry like ordinary pancake. It's the same ingredients and method of pancake.
(c) Asmie's Kitchen
**Copyight protected. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner (c) Asmie's Kitchen

 MEAT PIE
Ingredients:
1/2 mudu flour
1 tbsp Forster Clark baking powder
1 onga classic
1 satchet margarine
2-3 eggs for glazing
Pinch of salt
1 medium cup Water

Fillings:
Meat ( minced)
5 irish potatoes ( peeled and cubed)
4 carrots ( scraped & chopped)
1 large onion ( chopped)
3-4 bell peppers ( chopped)
Salt
2 -3 stock cubes
Little oil
Spices 1 tsp

Filling Method

Heat the oil and add the minced meat, stir now and then till almost cooked. Add the boiled carrots and potatoes, bell peppers, onions, seasonings and spices. Stir and fry for some mins, till cooked.

Dough Method

Seive the flour in a medium bowl, add Forster Clark baking powder, onga classic, salt and margarine. Mix and add the water gradually, till thick. Then knead on floured surface till soft.
  Roll it flat on a big chopping board. Use your meat pie cutter and place it on the dough, gently press and remove. It will give you a round shape.
  Take the round dough and place it on your meat pie cutter, put little of the meat mixture, fold it in the cutter. And gently remove. You will discover that it has already sealed your meat pie. Rub whisked eggs over the pies.Oil your baking tray. Preheat your oven. Arrange in the baking tray and bake on a moderate heat.
©Asmie's Kitchen 

  Ingredients:
2 medium coconuts (grated & squeezed to get the coconut milk)
1 tin corned beef
5 scraped and diced carrots
3 diced onions
1/4 diced medium cucumber
5 diced bell peppers
Salt to taste
Spices of your choice
3 tbsp oil

  Method
Heat the oil in a medium pot, add the onions and bell peppers fry for 5 minutes. Add the corned beef and fry for another 5 minutes. Pour the coconut milk inside the pot, add seasonings and spices. When boiled add the carrots and allow the liquid to almost absorbed in the veggies. Finally, add the cucumber and stir cook on low heat for 2-3 minutes. Serve warm with rice.
(c) Asmie's Kitchen
***Copyright protected. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner. (c) Asmie's Kitchen

  Ingredients:
1 small yam (peeled, cubed & boiled with some salt)
5-6 tbsp butter
1/2 or 1/4 Ghtin liquid milk
1 large onion (diced)
1/2 tsp each Spices of your choice
1 medium cup bread crumbs
3 tbsp corn flour
Salt to taste
2 stock cubes
1 bottle oil for frying

   Method
Mash the yam with butter, milk, onion and salt. Pour into a medium bowl, add seasonings and stock cubes. Mould into balls. Mix the corn flour with 1 tbsp of water. Dip each of the balls into the corn flour mixture then coat in the bread crumbs and fry in hot oil till golden brown. Drain in a paper and serve warm with tomato sauce.
(c) Asmie's Kitchen
***Copyright protected. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner (c) Asmie's Kitchen 

  Birthday Cake Ingredients:
3 small peak milk tin flour
1 bag margarine
15 eggs
2 small peak milk tin sugar
1 tbsp baking powder
1 tbsp vanilla flavour

   Method
Cream sugar and margarine till pale. Break the eggs and add, stirring. Add vanilla flavour, baking powder and flour, little at a time stirring till fluffy. Grease tart baking tin and pour in the batter. Bake in the preheated oven for 25-30 mins or till brown. Remove from the pan and place on the cake board to cool. But the cake should be turned upside down.
  Buttercream Icing
Ingredients :
1 pack Icing sugar
1 bag margarine
1 tbsp vanilla
2 tbsp liquid milk

  Method
Cream margarine till pale. Add the icing sugar gradually stirring till fluffy. Add vanilla flavour and liquid milk. Stir well. Rub the icing all over the cake and smoothen it with a palate knife. Add food colour to the remaining buttercream and stir well till well mixed. Pour into a piping bag and decorate the way you want.
(c) Asmie's Kitchen
***No part of this recipe should be copied in any form or by any means without the consent of the copyright owner (c)Asmie's Kitchen