Ingredients:
1 peak milk tin rice
1/2 peak milk tin beans
1 small potash
1/2 cooking spoon oil
1tsp or tbsp Asmie's Kitchen Ground Pepper
A dash of salt
1 stock cube

  SALAD
1/2 bunch lettuce
1/4 small cup diced olives
1/2 cucumber
1 diced onion
1 diced bell pepper
Italian Dressing or any dressing of your choice

Method
Boil the rice with some water, wash and strain.
  Boil the beans with the potash and  some water. Strain it.
  Place a medium pot on the fire. Add some water. Allow to boil. Add the rice and beans. Cook on medium flame till the rice and beans are cooked and the water has absorbed.
   Fry the oil with onion. Add the rice, salt, stock cube, ground pepper, 2 tbsp of oil in a plate, mix well.
 In a medium bowl, add the lettuce, black olives, onions, cucumber, bell pepper, add 3-4 tbsp of Italian Dressing or any dressing of your choice and mix. Add the salad on top of the rice. Serve warm.
©Asmie's Kitchen
All right reserved. No part of this recipe should be copied or transmitted in any form or by any means  without the consent of the copyright owner.©Asm

Ingredients:
1 kg offal (cut into medium size)
1 medium cup blended bell peppers & onions
1 tbsp crushed fresh garlic
1 tbsp ground fresh ginger
1 tbsp chopped fresh curry leaves
1 tbsp chopped mint leaves
Chopped spring onions
1 tsp or 1/2 tsp paprika
A dash of all spice
Few pieces of ground cardamom seeds
1 tsp ground turmeric
1/4 tsp ground black pepper & cloves
2 dried bay leaves
2 cardamom pods
3 stock cubes
Salt to taste

  Method
Wash the offal thoroughly. Put in a pot. Add enough water to cook it. When the offal is almost tender, add the blended vegetables, chopped spring onions, spices and seasonings. Stir and cook on medium flame, till the offal's tender. Before serving, remove the bay leaves and cardamom pods.
Serve watery. Garnish with chopped spring onions.
(©Asmie's Kitchen
All right reserved. No part of this recipe should be copied or transmitted in any form or by any means, electronic, or otherwise without the permission of the copyright owner©Asmie's Kitchen

Ingredients:
10 fresh sardine fish
1 cooking spoon oil
2-3 tbsp ground pepper
1 stock cube
1 tbsp ginger & garlic paste
1/2 tsp curry powder
1 tsp thyme
1 tsp oregano

VEGGIES
1 medium cup diced green peppers
2 medium cup diced bell peppers
2 large onions
5 sprigs curry leaves
1 tbsp ginger and garlic paste
3 tbsp oil
1-2 stock cube
1 tsp Asmie's Kitchen Mixed Spices

Method
Cut the side of the fish and remove the dirts. Wash the fish thoroughly with salty water. Arrange the fish on a rack yo strain the water. After the water has strained, mix all the spices and seasoning with the oil in a small bowl. Make some slits with a knife on the fish.Use a brush to rub the paste inside and on the fish. Place on the grill in the oven and grill for 15-20 minutes.
  VEGGIES SAUCE
Heat some oil in a pan, add the ginger, garlic paste and ground curry leaves
 Fry for 30 seconds. Add the diced vegetables and stir fry. Add the seasoning and spices. Fry till the veggie s are translucent. Remove from the fire.
  Serve the grilled fish with the sauce and enjoy!
©Asmie's Kitchen
All right reserved. No part of this recipe should be copied or transmitted in any form or by any means otherwise without the consent of the copyright owner®©Asmie's Kitchen

Ingredients:
4 medium sweet potatoes (peeled & cubed)
1 large onion (thinly sliced)
1 tbsp hot sauce
1/2 tsp apple vinegar
1 red pepper diced
1/4 cup mayonnaise
1/4 cup mustard
Salt and ground black pepper
1/2 tsp paprika
3 tbsp orange zest

Method
Boil the potatoes till soft. Strain and set aside.
 Pour a medium cup of hot water in a bowl, add the onions and blanch it for some minutes. Strain.
  In a medium bowl, add the mayonnaise, mustard, paprika, salt, black pepper and mix well. Add the potatoes, orange zest, onion, red pepper, apple vinegar and  hot sauce. Mix well.
  Serve with any chilled drink of your choice.
 ©Asmie's Kitchen
All right reserved. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner©Asmie's Kitchen

Ingredients:
2 medium fresh fish (sliced)
2 medium sweet potatoes (peeled & diced)
2 peeled & diced carrots
Pieces of green beans
1 large diced onion
1 cooking spoon grated bell peppers & scotch
1 tbsp ginger, garlic & curry leaves paste
1 tsp turmeric
1 tsp Asmie's Kitchen mixed spices
1 tsp paprika
1 tsp Asmie's Kitchen ground pepper
A dash of ground cardamom seeds
2-3 stock cubes
Salt to taste
Pieces of sliced cucumber for garnishing

Method
Wash the fish and strain. Put the fish in a medium pot, add the potatoes, grated bell peppers and scotch bonnet, seasonings, spices and some water; just a medium cup. Place the pot on the fire. Cook the fish in medium flame, after 5  minutes, stir gently, add the carrots and green beans. Cook for some more minutes till the fish and veggies are cooked.
 Remove from the fire, dish it and serve warm. You can garnish with cucumber and fresh curry leaf.
©Asmie's Kitchen
All right reserved. No part of this copy should be copied or transmitted in any form or by any means without the consent of the copyright owner©Asmie's Kitchen

Ingredients:
3 peak milk tins of rice
1/2 kg beef (cut into medium size)
1 small cup diced carrots
1 small cup boiled green peas
3 grated scotch bonnets
2 diced onions
1 tbsp ginger and garlic paste
3 stock cubes
salt to taste
1 small cup sliced spring onions
1 tbsp oil
1 tbsp curry powder
1 tbsp paprika

 Method

BEEF MARINATE: Wash and strain the beef, add ginger and garlic paste, beef tenderizer, soy sauce, stir, put it in the fridge and marinate for 30 minutes.

RICE: Parboil the rice till almost soft. Wash and strain. Set aside.

 RICE PREPARATION: Rub the oil in a baking tray. Spread the rice in the baking tray. Add the marinated beef, then the vegetables, seasonings and spices. Mix with a wooden spoon. Bake in a preheated oven for 20 - 25 minutes.  But after 15 minutes, stir the rice and baked for 10 more minutes.

SCRAMBLED EGGS
Ingredients:
2-3 eggs
A dash of curry powder
1 stock cube
1 tbsp oil

Method
Break the eggs in a bowl. Add the seasoning and spice. Whisk well. Heat the oil in a pan. Pour in the eggs, allow to set. Stir fry to scramble it.

 GARDEN SALAD
Ingredients:
1 bunch of lettuce
1/2 bottle of black or green olives (sliced)
3 sliced green pepper
4 plump tomatoes (diced)
Italian Dressing

METHOD
Wash the lettuce in salty water, strain. Cut into large size, put in a salad bowl. Add the tomatoes, green pepper, olives and drizzle the Italian Dressing when serving.

  APPLE PINEAPPLE TROPICAL JUICE
Ingredients:
3 red apples (cored and diced)
3 sliced pineaple(cut into cubes)
1 fresh peeled ginger
 
 METHOD
Blend all the ingredients. Refridgerate and serve chill.
(C)Asmies Kitchen