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Buka Stew

00:22 Asmie's Kitchen 0 Comments


 Ingredients:
1/4 kg beef
1/4 kg shaki
1/4 kg kpomo
4 boiled eggs
1 bowl grated/ blended bell peppers, tomatoes, onions, ginger, garlic, curry & mint leaves
1 diced onion
1/4 tsp ogiri (you can use iru)
1 cup palm oil
3 stock cubes
1/2 tsp salt
1 1/2 tbsp ginger & garlic paste
  Method
Wash and cook the beef, kpomo and shaki separately in a pot with salt, onions and ginger- garlic paste or cook all in one pot but the beef will be added after the kpomo and shaki are half way cooked. Strain from the stock.
  Place a medium pot on the fire and add the palm oil. Cover the pot and fry on low heat for 5 minutes or bleach the palm oil for 10-15 minutes. Swift off the fire and allow the palm oil to cool for 5 minutes. Open the pot.   
    Then add the diced onion and fry till the onions are almost transluscent. Add ogiri, stir. Add the stock cubes and stir. Pour the grated vegetables i.e tomatoes, bell peppers and onions fry for 10-15 minutes on medium flame.
     Add the cooked shaki, kpomo and beef, stir and cook for 5-10 minutes. Add salt and stir. Add a cup of stock from the beef, shaki and kpomo. Stir and cook for 5 minutes. Finally, add the boiled eggs gently, stir and cook for 3 minutes. Remove from the fire. Serve with white rice.
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Grilled Sardine Sandwich

21:58 Asmie's Kitchen 2 Comments


  Ingredients:
Sliced bread
1 tin of sardine
1 chopped onion
1 chopped red bell pepper
1/2 stock cube
Mayonnaise

  Method
Mash the Sardine in a plate with a fork. Add the chopped onions and red bell pepper. Sprinkle some stock cube.
 Rub mayonnaise on a sliced bread. Add 1 or 2 tbsp sardine mixture on the sliced bread. Cover with another sliced bread. Repeat the process with another sliced bread. Preheat the grill and grill the sandwich.
 Serve with hot tea and ketchup.
©Asmie's Kitchen
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Egusi Soup

22:54 Asmie's Kitchen 0 Comments


Ingredients:
1 cup ground egusi
Stock fish
2 cups blended tomatoes, red bell peppers & onions
1 cup chopped ugu leaves
1 large diced onion
1 tsp locust beans (daddawa)
1 tsp salt
3 stock cubes
1 cooking spoon palm oil
A dash of Moroccan Spice

  Method
Wash and cook the stock fish with some chopped onions and some salt.
    Heat the palm oil in a medium pot. Add some onions, cover the pot and bleach the palm oil on low flame. Open the pot, increase the flame to medium. Pour the blended tomatoes, red bell peppers, onions and fry the vegetables. Add salt, locust beans, stock cubes and stir. Add the cooked stock fish. Moroccan spice and stir. Cook for some minutes. Add the ground egusi and stir. Cook for some minutes. Add one cup of the stock from the stock fish. Cover the pot and allow to cook for five minutes. Add the onions and chopped ugu leaves, stir and cook on medium flame.
  Serve with swallow of your choice. I served mine with eba.
 Asmie's Kitchen
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Grilled Egg Sandwich

22:55 Asmie's Kitchen 0 Comments


 Ingredients:
Sliced Bread
3 boiled eggs (chopped)
1 medium cup chopped tomatoes & onions
1 tbsp ginger & garlic paste
1 stock cube
A dash of salt
1/2 tsp Ajarsa Moroccan Spice
1/2 tsp Asmie's Kitchen Curry
Mayonnaise
1 tsp yellow mustard
A dash of ground black pepper
Olive oil

  Method
Heat 1 tbsp olive oil in a pan. Sauté the ginger and garlic paste. Add the tomatoes & onions, spices and seasonings. Fry till the onions are translucent. Remove from the fire and set aside.

  Put the chopped eggs in a small bowl. Add 3 tbsp mayonnaise, 1 tsp yellow mustard, a dash of salt and a dash of ground black pepper; mix with a spoon.

  Rub mayonnaise on a sliced of bread. Add 1- 2 tbsp of the sauce spread with a back of the spoon. Add egg mixture and spread with a spoon too. Cover with another sliced of bread. Repeat the process with the remaining ingredients.

   Preheat your grill and grill the sandwich. Serve with hot tea and enjoy!
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  :

  :

  : Ajarsa Moroccan Spice & Curry are available. Order now. 

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Grilled Spicy Chicken Sandwich

01:29 Asmie's Kitchen 0 Comments

A very tasty and delicious sandwich.  A quick fix.

  Ingredients:
Grilled chicken (cut into medium chunks)
 1 cup sliced tomatoes, bell peppers & onions
 A tbsp Ginger & garlic paste
1 tsp Asmie's Kitchen Curry
 A dash of Asmie's Kitchen Ground Pepper
 A dash of Ajarsa's Moroccan Spice
 Stock cube
Olive oil

  Method
Heat the olive oil in a pan. Add the ginger -garlic paste and sauté. Stir in the vegetables, i.e tomatoes, etc, stir fry for some minutes. Stir in the grilled chicken chunks. Sprinkle the seasonings and spices. Cook for 2 -3 more minutes. Remove from the fire and set aside.
   Preheat your sandwich grill. Rub some margarine on a sliced bread and add 2 tbsp of the grilled chicken mixture. Cover with another sliced bread. Repeat the process with the rest of the ingredients and grill. Cut into desired size and serve with hot tea. Enjoy!
©Asmie's Kitchen
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Coconut Balls

16:27 Asmie's Kitchen 0 Comments


Ingredients:
3 cups grated coconut
1 cup sugar
A drop of flavour

 Method
Place a medium pot on the fire. Put the sugar and a drop of flavour. Allow to melt on low heat till it started turning brown. Stir gently with a wooden spoon till the entire sugar melts. Add the grated coconut little at a time stirring, till all the grated coconut has been exhausted. Allow to cook for 3-5 minutes on low heat. Remove from the fire and pour in a tray. Allow to cool for few minutes. Mould into balls and arrange in another tray.
  Serve and enjoy!
©Asmie's kitchen
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Asmie's Kitchen Signature Noodles Stir Fry

23:41 Asmie's Kitchen 0 Comments


  Ingredients:
1 pack noodles
2 eggs
1 large onion (diced)
1 cooking spoon grated bell peppers & onions
2 diced garden eggs
1 tbsp ginger & garlic paste
1 tbsp chopped scent & mint leaves
1 tsp curry
1 tsp Moroccan Spice
1/2 cooking spoon oil

  Method
Parboil the noodles with a tbsp of oil and strain.

  Heat the oil in a pan. Add the ginger- garlic paste, scent & mint leaves. Fry for almost a minute. Add the grated bell peppers and onions, stir fry for 2-3 minutes. Add the diced garden eggs, diced onions, seasonings and spices. Stir fry. Break the eggs and allow to set then scramble.
  Add the parboiled noodles and stir fry. Allow to cook on low heat. Remove from the fire and serve warm.
©Asmie's Kitchen
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Garden Egg Stew

09:55 Asmie's Kitchen 0 Comments

 
Ingredients:
1 cup garden egg
3 cups blended tomatoes, bell peppers & onions
1 diced onion
2 fresh fish (sliced)
1 cooking spoon oil
3 stock cubes
Salt to taste
1 tbsp ginger & garlic paste
2 tbsp chopped scent & mint leaves
1 tbsp Asmie's Kitchen Curry
1 tbsp Asmie's Kitchen Ground pepper

  Method
  Wash the garden eggs and boil. Peel the garden eggs and cut into medium size. Grate in a grater or pound in a mortar. Set aside.

Heat the oil in a pan. Add the ginger & garlic paste, chopped scent and mint leaves. Stir fry for almost a minute. Add the blended tomatoes, bell peppers and onions. Add the diced onions, fry for at least 5 minutes on medium flame. Add the grated garden eggs, stir fry occasionally for 5-7 minutes.
   
Add 1/2 cup of water, seasonings, spices and the sliced fish. Stir gently. Cover the pot and cook on medium flame for 5-7 minutes. Remove the pot from the fire and serve with rice or food of your choice.
©Asmie's Kitchen
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Roasted Chicken

02:39 Asmie's Kitchen 0 Comments


Ingredients:
1 whole chicken (Cut the middle & remove the intestines, etc)
1 tbsp Asmie's Kitchen Ground Pepper
1 tsp dried rosemary
2 stock cubes
Salt
1 tsp Asmie's Kitchen Ground Ginger
1 tsp Asmie's Kitchen Curry
1/2 tsp paprika
A dash of all spice
1 tsp thyme
1 tbsp crushed garlic
1/4 tsp ground black pepper
1 satchet onga stew
4 tbsp oil

  Method
Wash the chicken and keep in a strainer; so that the water from the chicken will strain.

  In a medium bowl. Add the oil and all the spices and seasonings. Stir well.
 Use a Kitchen brush to rub the marinate all over the chicken. Marinate for 1 hour. Preheat oven and roast the chicken for 30 - 45 minutes if it is broiler. You can flip the chicken and continue roasting.
©Asmie's Kitchen
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Sweet Peanut Balls

10:35 Asmie's Kitchen 0 Comments


Ingredients:
1 or 1 1/4 cups of peanut (groundnut)
1 1/2 cups of sugar
A dash of ground ginger (optional)
A dash of ground cardamom (optional)

  Method
Place a medium pot on the fire. The flame should be low. Add the sugar. Don't stir allow it to start dissolving. When it has started turning into light golden brown. Stir gently and allow to melt. Stir to make sure there are no lumps. Add the peanuts little at a time; stirring till you exhaust the peanuts.

  Rub some oil in your palms. Scoop the peanut mixture and quickly mould into balls. If the sugar cools down. You won't be able to mould it into balls. You have to heat it again, when the sugar sugar melts, then you can mould into balls.

 As you mould into balls, arrange the peanut balls in a tray. Leave a little space between to avoiding sticking with one another. Allow to cool. Enjoy your crunchy peanut balls.
©Asmie's Kitchen
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Iloka (Milk Toffee)

10:56 Asmie's Kitchen 0 Comments


  Ingredients:
2 1/2 cups powdered milk
1 cup sugar
1/4 tsp vanilla flavour
1/2 cup water
2 tbsp oil
 Plus another 2 tbsp of oil

  Method
Place a medium pot on fire. Add the water, oil, sugar and vanilla flavour. Stir occasionally till it boils. Add the powdered milk and continue stirring till thick and golden brown.

Note that: The flame should be low to avoid the milk from burning. And as you are stirring, add 2 tbsp oil at different times. Before removing the pot from the fire.

  Rub some oil on a nylon. Put the milk toffee on top. Or you can use chopping board and rub oil on it. Flatten it a bit with your hand / hands. Cut horizontally with a knife. Then use a sharp kitchen scissors to cut the milk toffee into medium size. Allow to cool a bit. Then serve.
©Asmie's Kitchen
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Pasta Salad

02:21 Asmie's Kitchen 0 Comments


 Ingredients:
1 1/2 cups pasta (macaroni)
2 boiled eggs (chopped)
1 chopped onion
2 chopped bell peppers
1/2 cup chopped spring onions

 Dressing:
3 tbsp mayonnaise
1 tsp yellow mustard preferably Dijon mustard
1 tsp apple vinegar
1 tsp sugar
1/8 tsp ground black pepper
1/8 tsp salt
1 tsp chopped/ grated garlic

  Method
Boil the pasta in a medium pot till aldante. Wash and strain. Add the chopped spring onions, red bell peppers, onions and chopped boiled eggs. Stir to combine.

  Dressing:
Put the mayonnaise in a small glass bowl. Add the apple vinegar, yellow mustard, salt, ground black pepper, sugar, grated garlic and stir well.
 Serve the pasta salad with the dressing. So yummy!
©Asmie's Kitchen
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Garden Egg Sauce

03:13 Asmie's Kitchen 0 Comments


  Ingredients:
1 cup of diced garden eggs
2 cups blended tomatoes, bell peppers & onions
1 large diced onion
2 diced green bell peppers
1 cooking spoon oil
2 fresh fish (sliced) (herring)
2 stock cubes
Salt to taste
1 tsp Asmie's Kitchen Homemade Curry
1 tsp Asmie's Kitchen Homemade Ground Pepper
1/4 tsp paprika
1 tbsp ginger, garlic, mint & scent leaves

  Method
Heat the oil in a pan. Add the minced garlic, ginger, mint and scent leaves. Fry for 30 seconds on low heat. Add the diced onions and green bell peppers, fry for about 5 minutes on medium flame. Add the blended tomatoes, red bell peppers and onions and fry for 5 minutes. Add seasonings and spices, stir. Add the fish, one at a time. Cook on medium flame for 5 minutes. Flip the fish, one at a time. Cover the pot and cook for about 5 minutes. Add the diced garden eggs, cover the pot and cook for about 5 minutes. Remove the pot from the fire and serve with White Rice.
©Asmie's Kitchen
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Milk Candy (Tuwon Madara)

03:14 Asmie's Kitchen 6 Comments


 Ingredients:
3 cups of milk
3-4 tbsp sugar
1/4 tsp vanilla flavour
1/2 cup water

 Method
Place a medium pot on the fire. Add the water, sugar, vanilla flavour and bring to the boil. Stir occasionally, when it boiled, remove the pot from the fire. Add the powdered milk gradually, stirring with a wooden stick till thick.

 Spread a nylon on a chopping board. Rub some oil on the nylon. Drop the milk candy on the oiled nylon. Cover with another nylon. Use a rolling pin and roll it flat. A bit thick. Remove the nylon. Use cutter of your choice to cut the milk candy. You can use round, square cutters, etc.

  Milk Candy is ready!
©Asmie's Kitchen
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6 comments:

Milk Balls (Gullisuwa)

08:32 Asmie's Kitchen 0 Comments


 Ingredients:
3 cups of milk
1/4 cup of sugar
1/4 tsp vanilla flavour
Water for sprinkling

  Method
Put the milk and sugar in a medium mixing bowl. Add the vanilla flavour and mix well. Sprinkle some water and knead. Knead for at least 5 minutes. It should be thick like dough.
  Rub some oil in your palms. Mould the milk dough into medium balls. Fry in hot oil till golden brown. The flame should be low to avoid the milk balls from burning.
©Asmie's Kitchen
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Toasted Bread with Scrambled Eggs & Avocado

08:30 Asmie's Kitchen 2 Comments


  Ingredients:
4 sliced bread
4 eggs
1 chopped red bell pepper
1 chopped green bell pepper
1 chopped onion
1 avocado (cut into medium size)
5 tbsp olive oil
1/2 tsp ground black pepper
Asmie's Kitchen Curry
Asmie's Kitchen Ground Pepper
1 tbsp ginger and garlic paste
Salt to taste
2 stock cubes

  Method
Heat 1 tbsp olive oil in a non stick pan. Place the bread gently in the pan and fry for a minute or less than a minute or it's golden brown. Flip the other side and fry till golden brown. Repeat the same process till you exhaust all the sliced bread.

     Whisk the egg with some salt & a dash of ground black pepper.

   Heat 2 tbsp oil in a non stick pan. Add the ginger and garlic paste and fry for a minute on low heat. Add the vegetables and fry for 5 minutes on medium heat. Add the seasonings and spices, stir fry. Add the whisked eggs. Allow to set then stir fry to scramble it. Cook on low heat for 1-2 minutes. Remove from the fire and set aside.

Plaiting: Place the toasted bread on a plate. Add 2 tbsps of the scrambled eggs on one side of the bread. Add the avocado on the other side of the bread. Sprinkle some salt and black pepper on top. Serve and enjoy!
©Asmie's Kitchen
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2 comments:

Asmie's Kitchen Tasty Stew

08:09 Asmie's Kitchen 0 Comments


 Ingredients:
2 satchets of tomato paste
1 cup blended red bell peppers, onions
1 medium onion (cut into medium size)
2 tbsp grated ginger
2 tbsp grated garlic
1/2 cup grated scent & mint leaves
Fried beef & biscuit bones
2 stock cubes
1 tsp Asmie's Kitchen Curry powder
1 tsp basil
1/4 tsp ground all spice
1 tsp Asmie's Kitchen ground pepper
1/2 tsp Moroccan Spice
Salt to taste (optional)
1/2 tsp baking powder
1 -2 cooking spoon oil

  Method
In a small bowl, mix the tomato paste with some water, stir well make sure it's free from lumps.

  Pour in a medium pot and put on the fire. Add the blended bell peppers, onions, grated scent and mint leaves. Stir well. Add baking powder and stir. It will prevent the stew from being sour. Cook on medium heat till it boiled.

   Add the fried beef, biscuit bones, oil and stir occasionally till the stew is fried. Add some water like half cup. Add seasonings, spices and the diced onions. Stir, cook for 5-10 minutes. Or until the stew is cooked.

  Serve with White Rice and enjoy!
©Asmie's Kitchen
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Roasted Liver & Veggies

09:53 Asmie's Kitchen 1 Comments


 Ingredients:
1/2 kg liver (thinly sliced)
2 large onions (diced)
5 large red bell peppers (cut into strips)
1 tbsp Caribbean rub
1 tbsp ground pepper
1 tbsp suya spice
1 stock cube
A dash of salt (optional)
1 tbsp ginger & garlic paste
4 tbsp oil

  Method.

  Preheat your oven.

 Mix all the marinate ingredients in a bowl.

Make slits on the liver. Use a brush and rub it all over the liver. Brush a baking pan with some oil. Arrange the liver in the baking tray. Add the diced onions and red bell peppers on the liver and roast for  15-25 minutes. Flip occasionally and fry the other side.
©Asmie's Kitchen
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1 comments:

Spaghetti & Meat Balls

11:57 Asmie's Kitchen 0 Comments





Spaghetti and Meat Balls is a simple yet delicious lunch or dinner. Spaghetti and Meat Balls cooked in tomato sauce. So yummy and satisfying. It's a must try.

  Ingredients:
1/2 bag spaghetti
1kg minced meat
3 cups tomato paste/puree
1 large chopped onion
1 tbsp minced garlic
1 egg
2 cups flour
2 tbsp chopped mint & scent leaves
1 tsp basil
1 tbsp allspice
1 tsp black pepper
3 stock cubes
Salt to taste
1 cup breadcrumbs
1/2 bottle oil
1 tsp Asmie's Kitchen Ground Pepper
 
  Method
Cook the spaghetti till aldente. Strain but don't rinse. Add some oil and toss; to prevent it from sticking. Set aside.
 
  Put the minced meat in a bowl. Add the egg, salt, some ground black pepper, breadcrumbs. Mix and mould into balls. Dip in flour one at a time and arrange in a tray.
  Heat 1/4 cup oil in a pan and fry the meat balls till golden brown. Pack and set aside.

  Heat the remaining oil used in frying the meat balls, if it's not enough add some more but not much, just a little. Add the chopped onions and minced garlic. Fry till the onions are almost transluscent.
 
  Add some water to the tomato puree/paste and stir. Pour the tomato puree inside the pot and stir. Add chopped mint and scent leaves, seasonings and spices. Stir. When boiled, add the meat balls, stir gently. Taste for salt and stock cube. If there is any need to add more, add but not much. Add the spaghetti and stir gently. You can use two cooking spoons to stir. Allow to cook for some minutes on low heat.
©Asmie's Kitchen
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Potato Casserole

13:19 Asmie's Kitchen 0 Comments


  Ingredients:
10 Irish potatoes (peeled & cubed)
1 sliced onion
6 eggs
1 handful of chopped spring onion
Salt to taste
1 tsp ground pepper
A dash of ground black pepper
1 tsp Moroccan spice

 Method
Boil the potatoes till aldante (almost cooked). Strain the water from the potatoes. Rub some oil in a glass baking pan or any pan you have. Arrange the boiled potatoes in the glass baking pan. Whisk the eggs with some salt, Moroccan spice and black pepper. Pour the whisked eggs all over the potatoes. Arrange the sliced onions. Sprinkle the ground pepper. Bake in a preheated oven for 25-30 minutes. Or till the potatoes are golden brown. Sprinkle some chopped spring onions and serve warm.
©Asmie's Kitchen
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Moringa Fried Rice

02:26 Asmie's Kitchen 0 Comments


  Ingredients:
1 cup rice (parboiled)
1/2 cup chopped moringa leaves
1 diced onion
1/2 cup peas
3 diced carrots
2 tbsp chopped mint and curry leaves
1 handful of chopped spring onions
2 stock cubes
Salt to taste
1 tsp Moroccan spice
1 tsp turmeric
1 tsp Asmie's Kitchen Ginger
1 tsp Asmie's Kitchen Ground pepper
4 tbsp oil
1 tsp chopped garlic

   Method
Heat the oil in a pan. Add the chopped garlic and fry for few seconds. Add the onions and carrots, fry till half cooked. Add the chopped mint and curry leaves and stir. Add the seasonings and spices. Then add the chopped spring onions and moringa leaves, stir. Finally, add the parboiled rice and stir fry. Cool on low heat. Serve warm.
©Asmie's Kitchen
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Spanish Omelette

02:05 Asmie's Kitchen 0 Comments


 Ingredients:
5 eggs
3 potatoes (peeled & cut into cubes)
1 chopped onion
1 chopped red bell pepper
1 chopped green bell pepper
A dash of salt
1/4 tsp ground black pepper
A dash of chilli flakes
1 cup oil for frying
 
 Method
Sprinkle some salt in the potatoes. Heat the oil in a pan and fry the potatoes till golden brown. Set aside.
 Whisk the eggs with some salt and black pepper. Add the onions, red and green pepper and lightly whisk.
  Brush a non stick pan with some oil. Arrange the potatoes in the nonstick pan. Pour the egg mixture over the potatoes. Sprinkle some chilli flakes or ground pepper. Place on the fire. Cover the pan with a lid. Cook for some minutes. Then remove the lid use a plate and place it on top of the pan. Flip the Spanish omelette over the plate. Then return the omelette into the pan and cook for some more minutes. Until the eggs and onions, bell peppers are cooked. Remove from the fire. Cut into desired size and serve.
©Asmie's Kitchen
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Pan Fried Fish with Steamed Green Vegetable

03:03 Asmie's Kitchen 0 Comments


 Ingredients:
2 fresh fish (herrings)
1/4 cup chopped mint leaves
A dash of salt
A dash of ground black pepper
3 tbsp olive oil
Juice of half lemon
1 tsp chilli pepper
1/2 tsp Caribbean Rub

 Method
 Make slits on the fish and wash the fish thoroughly.
Mix all the spices and seasoning in a small bowl. Rub all over the fish. Stuff some of the mint leaves in the slits. Marinate for 10-15 minutes.
  Heat the vegetable oil in a non stick pan till piping hot. Gently place the fish in the pan. Reduce the flame to medium. Cook the fish for 10/minutes. Then flip over and cook the other side for the same minutes. Remove the pan from the fire and remove the fish from the pan. Set aside.
 
  Steamed Green Vegetable
1 cup chopped moringa leaves (you can use spinach)
Salt and pepper to taste
1 diced onion
 
 
  Method
Place a medium pot on the fire. Add the moringa leaves, diced onion, salt and pepper. Steam it for 5 minutes. Don't add water. Serve with the fish and enjoy!
©Asmie's Kitchen.
All right protected. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner©Asmie's Kitchen

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Peanut Butter Banana Brownies

01:14 Asmie's Kitchen 0 Comments


 Ingredients:
2 bananas
1 cup sugar
1 tsp vanilla flavour
1/2 cup melted margarine
1/4 cup cocoa powder
3/4 cup flour
A pinch of salt
1/2 cup peanut butter

  Method
Mash the banana in a bowl with a fork. Add the sugar, margarine, vanilla flavour and stir well with a whisk. Add the flour, cocoa powder, salt and stir well to combine.

  Grease a baking pan with 1 tbsp melted margarine preferably square shape pan. Dust some cocoa powder inside the greased pan. Pour in the mixture and smooth it with a spatula. Scoop in the peanut butter, leave an inch gap and stir lightly to form a zig zag design.

  Bake in a preheated oven for 25-30 minutes. Serve and enjoy!
©Asmie's Kitchen
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Shepherd's Pie

02:25 Asmie's Kitchen 0 Comments


 Ingredients:
1 1/2 large sweet potatoes (you can use Irish potatoes)
1/2 kg minced beef
1 large chopped onion
1 cup green peas
1 cup chopped carrots
1/2 cup broth
8 tbsp butter for cooking
Salt to taste
1 stock cube
1 tbsp ground black pepper
1 tbsp minced ginger & garlic
1/2 tsp oregano
1/2 tsp Moroccan spice

  Method
Peel potatoes and cut into cubes. Boil in salted water till cooked. Strain and set aside.
 
  Heat 4 tbsp butter in a pan till melted. Add the onions, minced garlic and ginger and carrots, stir occasionally till almost cooked. Add the green peas, stir and cook for some minutes. Add the minced beef, stir now and then till no longer pink. Season with salt, stock cube, ground black pepper and oregano. Add the broth and stir. Cook on medium flame. Don't allow the minced beef mixture to dry up. Set aside.
 
 Put the cooked potatoes in a bowl. Add some salt, a dash of ground black pepper and the remaining butter. Mash well with a fork.

  Spread the minced beef mixture in a baking pan. Then spread the mashed potatoes in the baking pan too on top of the minced beef mixture, rough the top of the potatoes with a fork.

  Preheat your oven and bake the Shepherd's Pie in the oven for 30 minutes or until the top of the potatoes is golden brown. Serve warm and enjoy!
©Asmie's Kitchen
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Grilled Fish with Sauce & Roasted Potatoes

01:56 Asmie's Kitchen 0 Comments


  Ingredients:
1 fresh fish (sardine)
1 tsp thyme
1 tsp Caribbean rub
2 tbsp Asmie's Kitchen Ground pepper
1 tsp Asmie's Kitchen Curry powder
1 tsp dried Rosemary leaves
1 stock cube
A dash of salt
3-4 tbsp olive oil
1 tbsp grated ginger
1 tbsp grated garlic
1 grated small onion
1 tbsp lemon juice
1 tbsp grated mint & curry leaves

  For the Sauce
1 cup grated bell peppers, onions
1 tbsp ginger & garlic paste
1 stock cube
A dash of salt
1 tsp curry


 Roasted Potatoes
 1 large sweet potatoes (peeled & cut into cubes)
1 tsp thyme
1 tsp curry
1 tsp dried rosemary leaves
A dash of salt
1 tbsp Asmie's Kitchen Ground Pepper
3-4 tbsp olive oil

  SAUCE

Method

Heat the oil in a pan. Add the ginger & garlic paste. Fry for a minute. Add the grated vegetables, seasonings and spices. Fry till cooked. You can add some water if it's too thick. Remove from the fire and set aside.


  GRILLED FISH

  Method
Remove the fish intestines, etc. Wash the fish with lemon water; add drops of lemon juice in a bowl of water and wash the fish thoroughly. Put in a strainer.
   Get a medium bowl. Add all the fish ingredients in the bowl. Mix well with a fork.
  Make slits on the fish. Rub the marinate in and on the fish with a brush or hand. Preheat your oven and grill the fish for 5 minutes. Bring the fish out from the oven. Rub the sauce in and on the fish. Return it to the oven and grill for 25-30 minutes.


 ROASTED POTATOES

  Method

Rub some oil in a baking pan. Mix the potatoes, spices, seasonings and olive oil in a bowl. Toss well to combine. Preheat your oven. Roast in the oven for 30-35 minutes.
©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 ©Asmie's Kitchen

0 comments:

Lemon Cake

13:15 Asmie's Kitchen 0 Comments


Ingredients:
2 cups flour
1/2 tsp salt
2 tsp baking powder
1/3 cup oil
1 cup milk
3 tbsp lemon zest
4 - 5 tbsp lemon juice
2/3 cup sugar
1 tbsp apple vinegar
Melted Chocolate

  Method
In a mixing bowl. Pour the flour, salt, baking powder, sugar and mix with a whisk. Add the milk, oil, apple vinegar,  lemon juice, lemon zest and mix well.
  Grease the baking pan. Pour the batter and bake in a moderately preheated oven till golden brown. Drizzle some melted chocolate on top, cut to your desired size and serve. Can serve with a chilled juice or drink of your choice.
©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 ©Asmie's Kitchen

0 comments:

Wainar Gero with Vegetable Soup

01:50 Asmie's Kitchen 0 Comments


Ingredients:
2 cups millet (gero)
2 tbsp yeast
1/2 cup grated onions
1 stock cube
Salt to taste
Oil for frying

 Method
Wash the millet thoroughly with clean water several times to remove the stones and other dirts. Pour some water and allow to soak for 3 hours or so. Add yeast and grind in a grinder or take it to the mill. Add some water not much. Add the stock cube, salt, grated onions and stir.
  Heat the iron ware and clean the holes with a serviette. But dip it in oil first. Allow the iron ware to start piping hot. Add tbsp of oil in each hole. Add a scoop or 2 of the ground millet paste. Fry and flip over the other side with an iron spoon and fry. Spread a clean newspaper in a cooler and put in the wainar gero. Repeat the process with the remaining millet mixture.

  Vegetable Soup
Ingredients:
1/4 kg beef (cut into medium size)
1 bunch ugu leaves (chopped)
1 cup groundnuts (ground)
1 cup palm oil
1 cup blended tomatoes, red bell pepper & onions
2 stock cubes
Salt to taste
2 tbsp Asmie's Kitchen Suya Spice
1 tbsp ginger & garlic paste
1/2 tsp ground nutmeg
2 tbsp chopped curry & mint leaves
1 tsp Moroccan soup
1 tbsp thyme

  Method
Put the beef in a medium pot and place on the fire. Add few cups of water. Add the ginger and garlic paste, some salt, thyme and ground nutmeg. Cover the pot and allow to cook till the beef is almost tender. Add the blended tomatoes, red bell peppers and onions. Cook for 5 minutes. Add the palm oil, stir fry for some minutes. Add in the ground groundnut, stir fry. Add 1/2 or a cup of water, seasonings and spices. Cover the pot and allow to cook till thick. If it's watery, make a paste with a tbsp of corn flour and some water and add it in the pot of soup. Add the chopped ugu leaves and stir. Reduce the flame to low. Don't over cook the vegetable.
 Serve with the Wainar Gero.
©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

0 comments:

Swiss Roll

01:39 Asmie's Kitchen 0 Comments


 Ingredients:
1/3 cup flour
1/3 cup sugar
3 egg whites
3 egg yolks
3 tbsp oil
1/4 tsp salt
1 tsp vanilla flavour
1/2 cup whipped cream
2 tbsp sugar
1/2 tsp vanilla flavour

  Method
Add the egg whites and the sugar in a cake mixer. Blend till stiff peak forms. Add the egg yolks, one after the other, blending. Add in the flour, salt and continue blending. Then add the oil and vanilla flavour; continue blending for a minute or 2.

  Get 6 small bowls. Add 1 tbsp each of the batter. Add a drop of 6 different food colours in the bowls and mix.

  Get a baking tray, grease it with some oil. Place a parchment paper on the baking tray. Add dots of the coloured batter on the parchment paper. Or you can you 6 piping bags with nozzles to drop the dots on the parchment paper but leave space between them. Bake in a preheated oven for 5 minutes. Remove from the oven. Allow to cool.

   Pour in the rest of the batter on the baked coloured parchment paper. Smooth it with a spatula. Return it to the oven and bake for another 5-7 minutes on medium temperature. Remove from the oven. Allow to cool.

  Blend the whipped cream, sugar and vanilla flavour in a cake mixer. Add the whipped cream on the cake and smooth it. Then roll gently with the help of the parchment paper till you reach the end of the cake. Refridgerate for few hours so that the whipped cream will set in the swiss roll.
 Serve 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 without the consent of the copyright owner©Asmie's Kitchen

0 comments:

Grilled Sardine, Caramelized Onion & Tomato Sandwich

04:23 Asmie's Kitchen 0 Comments


  Ingredients:
 8 pieces of Asmie's Kitchen Homemade Sliced Bread
1 tin of sardine
5 plump tomatoes (sliced)
1 large onion (sliced)
1 thinly sliced cucumber
Mayonnaise
A dash of ground black pepper
A dash of salt
1 tsp / tbsp sugar

 Method
  Heat a little oil in a pan 1-2 tbsp. Add the sliced onion and sugar. Fry till the onion till almost transluscent. Add the tomatoes and continue stir frying for 2-3 minutes.

In a small bowl. Crush the sarfine with a fork. Add in the mayonnaise. Add some salt, just a pinch. And a dash of black pepper. Mix well. Set aside.

   Rub the sardine- mayonnaise mixture on 2 sliced breads. Add 1-2 tbsp of the caramelized tomatoes and onions. Place few pieces of cucumber on top and cover other 2 sliced breads. Put in the grill maker and grill for few minutes.

 Repeat the process with the remaining sliced breads. Serve with ketchup 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 without the consent of the copyright owner ©Asmie's Kitchen

0 comments:

Veggies Sauce

02:52 Asmie's Kitchen 0 Comments


 Ingredients:
1 cup shredded cabbage
1/2 cup diced carrots
1 large diced onion
1 diced cucumber
1/2 cup blended tomatoes, red bell peppers & onions
1 tbsp ginger & garlic paste
1 tbsp chopped curry & mint leaves
2 stock cubes
1 tsp turmeric
1 tsp paprika
2 tbsp oyster sauce
1/2 cooking spoon oil

  Method
Heat the oil in a pan. Add the ginger - garlic paste, chopped curry & mint leaves. Fry for some seconds. Add the blended tomatoes, red bell peppers and onions. Fry for 5 minutes. Add the shredded cabbage, carrots, onions, seasonings and spices. Stir fry for some minutes. Add the diced cucumber and drizzle some oyster sauce. Cover the pan and cook on a low heat for a minute. Remove from the fire.
  Serve with white rice or pasta.
©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©Asmie's Kitchen

0 comments:

Egg Salad

02:53 Asmie's Kitchen 0 Comments


 Ingredients:
4 eggs (boiled & sliced)
1 bunch lettuce (shredded)
1 cup shredded cabbage
1 sliced cucumber
Carrots (shred/sliced)
Salt to taste
1 tsp ground black pepper
French Dressing

  Method
Mix all the vegetables, eggs, salt and black pepper in a plate. Drizzle fee tbsp French dressing, mix and serve with food of your choice.
©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 ©Asmie's Kitchen

0 comments:

Fried Potatoes in Eggs & Veggies Sauce

01:14 Asmie's Kitchen 0 Comments


  Ingredients:
2 medium potatoes
4 large eggs
2 tbsp blended red bell peppers & onions
1/2 chopped red bell pepper
1/2 chopped onion
A dash of turmeric
A dash of ground cinnamon
A dash of paprika
A dash of white pepper
A dash of allspice
1/2 tsp grated ginger & garlic
Salt to taste
1 bottle oil for frying

  For Veggies Sauce

Ingredients:
1/4 shredded cabbage
4 medium carrots (peeled & diced)
1 cup diced red bell peppers
1 large diced onion
1 tsp turmeric powder
1 tsp paprika
1 tbsp grated ginger & garlic
1 tbsp grated curry & mint leaves
2 stock cubes
Salt to taste
5 tbsp oil
 
  Method
Fried Potatoes in Eggs
 Peel the sweet potatoes, slice, wash and strain. Boil the potatoes till aldante. Remove from the fire and strain gently to avoid breaking the potatoes.
  Whisk the eggs in a medium bowl. Add all the ingredients except oil. Whisk well. Heat the oil in a deep frying pan. Dip the potatoes into the egg mixture and fry in hot oil till golden brown. Repeat the process with the potatoes.
 
  Veggies Sauce
Heat the oil in a pan. Add the grated ginger, garlic, curry and mint leaves. Fry for some seconds. Add the bell peppers, onions and fry for some minutes. Add in the carrots stir fry for 5 minutes. Add the remaining vegetables, seasonings and spices. Stir fry now and then.
  Serve with the potatoes and enjoy the delicious meal.
©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©Asmie's Kitchen

0 comments:

One Pan Potatoes & Eggs

00:36 Asmie's Kitchen 0 Comments


  Ingredients:
2 medium sweet potatoes (peeled, cubed & boiled)
1 cup grated tomatoes, red bell pepper & onion
 1 diced onion
2 eggs
1 cup chopped spinach
2 stock cubes
1 tbsp grated ginger, garlic, mint leaves & curry leaves
5 tbsp oil
1 tsp turmeric

  Method
Heat the oil in a pan. Add grated ginger, garlic, mint and curry leaves. Fry for some seconds. Add half of the diced onions. Fry for a minute. Add the grated tomatoes, red bell peppers and onions. Stir fry for 3-5 minutes. Add the seasonings and spices. Stir. Add the boiled potatoes, stir gently. Add the remaining diced onions. Break the eggs, whisk and pour on top of the potatoes. Allow to set. Then stir gently. Add the chopped spinach and cover the pan. Cook on low flame for some minutes.
  Serve warm.
©Asmie's Kitchen
All right reserved. No part of this recipe should be copied and transmitted in any form or by any means without the consent of the copyright owner©Asmie's Kitchen

0 comments:

Tofu Wrap

00:45 Asmie's Kitchen 0 Comments


 Ingredients:
4 homemade naan bread
1 small bowl raw tofu
1 cup shredded cabbage
1 bunch lettuce (wash with salty water, don't cut it)
1 shredded onion
4 diced tomatoes
1 diced cucumber
1/2 cup shredded chicken/ beef
  Dressing:
3 tbsp Apple vinegar
1 tbsp ground pepper
1 stock cube

  Method
Cut the tofu into medium cubes. Put in a bowl. Add 1 tbsp ground pepper and 1 stock cube. Sprinkle some water. Toss well to combine.

   Heat the oil in a pan. Fry the tofu till golden brown. Strain on a serviette. Set aside.

   Mix all the dressing ingredients in a small bowl.

     Place the naan bread on a plate. Arrange the lettuce leaves on it. Add some of the shredded cabbage, diced tomatoes, cucumber, tofu and shredded chicken/beef and onion. Drizzle the dressing. Fold it and set aside. Repeat the same process with the remaining naan bread.
 Serve with a refreshing drink.
©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 ©Asmie's Kitchen

0 comments:

Mediterranean Cous Cous Salad

07:21 Asmie's Kitchen 0 Comments





Mediterranean Cous Cous Salad is a healthy and delicious salad. The dressing is what made the salad more delicious. It's my favorite dressing.
  If you don't have gets cheese. Just skip it. You will have a delicious cous cous salad. 🥗 


  Ingredients:
1 cup cous cous
1 tbsp butter
1 cup warm or hot water
1 English cucumber
1/2 cup sliced olives
1 cup chopped tomatoes
1 chopped green pepper
2 -3 tbsp chopped fresh mint leaves
1 chopped onion
Feta cheese chopped or crumbled
(I added 1/2 stock cube)

   For the Dressing:
3 tbsp olive oil
5 tbsp lemon juice
1 1/2 tbsp vinegar
1 tbsp Italian dressing
1 tbsp sugar
1 tsp ground black pepper
Some salt
1 tbsp grated  garlic cloves

   Method
Pour the cous cous in a medium bowl. Add the butter and mix well till free from lumps. Pour in the warm or hot water and stir. Cover and allow to soak for 5-10 minutes.

    Check the cous cous, stir with a fork. Add the vegetables, feta cheese and stir.

    Get a bowl. Mix all the dressing ingredients with a fork. Pour the dressing in the bowl of cous cous and mix well.
  Serve in a plate or bowl.
©Asmie's Kitchen
All right reserved. No part of this recipe should be copied and transmitted in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen

0 comments:

Special Fried Fish with Vegetable Sauce

01:13 Asmie's Kitchen 0 Comments


 Ingredients:
2 fresh fish (cut into medium size)
2 large eggs
2 stock cubes
1 cup flour
1 cup grated ginger, bell peppers & onions
1/2 bottle of oil for frying

  Method
Wash the fish, remove the unwanted parts and strain.
   Whisk the eggs in a small bowl. Crush 1 stock cube and whisk again. Set aside.

  Pour the flour in a medium bowl, add crushed stock cube, whisk to combine and set aside.

  Dip the pieces of fish one after the other in the grated vegetables i.e bell peppers, onions and ginger. Coat well, make sure that the grated vegetables get into the fish.

Then coat the pieces of fish in the flour mixture and finally dip in the whisked eggs and fry in hot oil. Fry till golden brown in batches. Don't over crowd the pan. Flip and fry the other side.
  Strain on a serviette.

Vegetable Sauce
I used the remaining grated bell peppers and onions to make the sauce.

 Add 2 tbsp oil in a pan. Add some grated garlic in the oil and fry for some seconds. Add in the remaining grated vegetables, 1 stock cube, 1 tsp curry or turmeric and stir fry till the grated vegetables are cooked.
  Serve with the fish 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 without the consent of the copyright owner©Asmie's Kitchen

0 comments:

Naan Bread with Beef- Potato Soup

01:41 Asmie's Kitchen 6 Comments


 Ingredients For Naan:

2 1/4 cups of flour
1 tbsp sugar
3 tbsp milk or yogurt
1 tbsp oil
2 1/4 tsps yeast
1 or cup warm water

 Method
Soak the yeast in warm water with sugar, stir well. Set aside in a warm place to proof.

  Pour the flour in a bowl. Add the oil, mix and add the milk or yogurt. Mix well. Pour in the proofed yeast in the bowl of flour and mix. Knead to form a soft dough on a floured surface or board. Grease the bowl with some oil.

   Place the dough back into the bowl and cover with a clean cloth. Keep in a warm place to proof for 30 minutes. It will double in size.
  Gently punch the dough to deflate it. Knead again on a floured surface or board. Divide the dough into 5 or 6. Mould into balls. Sprinkle some flour on a board, roll the dough flat with a rolling pin. Dust the rolling pin with some flour to avoid sticking. Keep the flat naan bread on a floured tray or large board. Repeat the process with the remaining dough.
  Heat a non stick pan. Brush it with some oil. Gently place the naan bread in the pan. Cook for a minute or till some brown bubbles appear on the bread. Then flip over and fry the other side. Repeat the process with the remaining naan bread. Cover with a clean cloth and set aside.

      Beef - Potato Soup
Ingredients:

1/4 kg beef cut into medium chunks
1 medium sweet potatoes (peeled & cut into medium chunks) you can use Irish potatoes
1 chopped onion
3 chopped red bell peppers
1/2 cup grated tomatoes
1 tbsp ginger & garlic paste
2 stock cubes
Salt to taste
3 tbsp oil
1 tsp ground nutmeg, cloves and black pepper
1 tsp Moroccan spice
1 tsp curry or turmeric
2 tbsp grated curry and mint leaves
1 handful of chopped spring onion

  Method
Wash and boil the beef with sufficient water, ground black pepper, nutmeg and cloves. Cook till the beef is tender.

 Add the diced potatoes and cook for 5 minutes. Or until the potatoes is almost aldante. Add the grated tomatoes, red bell peppers, onions, seasonings and spices. Stir and cook for 5-7 minutes. Add half of the chopped spring onion. Cook on low flame for 30 seconds to 1 minute. Remove from the fire.
Serve with the naan bread 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 without the consent of the copyright owner ©Asmie's Kitchen

6 comments:

Cous Cous Stir Fry & Beef

03:23 Asmie's Kitchen 0 Comments


  Ingredients:
     For  Cous Cous:

1/2 pack Cous Cous
1 large chopped onion
1 tbsp margarine/ butter
3 chopped carrots
1 handful of spring onions
1 cup blended red bell peppers & scotch bonnet
3 stock cubes
1 tbsp turmeric
1 tsp Moroccan spice
1 tsp Asmie's Kitchen Homemade ground ginger

  For Beef Stir Fry
1/4 kg beef (cut into medium size)
3 diced red bell peppers
2 diced green peppers
1 large diced onion
1 tbsp grated ginger and garlic
1 tbsp soy sauce
A dash of ground black pepper
1 tsp meat tenderizer
3 tbsp oil
 
Method

In a bowl, add the beef, soy sauce, meat tenderizer, a dash of black pepper, grated ginger & garlic paste. Stir well to combine. Cover and allow to marinate for an hour or more. You can marinate it over night.
  Heat some oil in a pan. Add the marinated beef and stir fry till the beef is golden brown. Add the diced onion, red bell peppers, green bell peppers and stir fry till the veggies are half cooked. Remove the pan from the fire and set aside.

 Cous Cous Stir Fry

  Pour the cous cous in a bowl. Add the margarine or butter, mix well with a fork. Add a cup of warm water and stir. Cover and soak for 5 minutes.

Heat some oil in a pan. Add the grated ginger and garlic. Fry some seconds. Add the chopped onions and stir fry. Add the blended bell peppers and scotch and fry. Add the diced carrots and stir fry. Add the spices and 3 stock cubes. Stir. Add the soaked cous cous and stir fry. Cook on low flame. Remove from the pan and set aside.
 Serve with the beef stir fry.
©Asmie's Kitchen
All right reserved. No part of this recipe should be copied or transmitted in any form or by means without the concept of the copyright owner ©Asmie's Kitchen

0 comments:

Fish Balls in Sweet & Sour Sauce

02:13 Asmie's Kitchen 0 Comments


Ingredients:
3 Fresh Fish (Herring) Sliced
3 diced large red bell peppers
2 diced green peppers
1 large onion (diced)
3 tbsp grated red bell peppers & scotch bonnet
2 eggs
4 stock cubes
Salt to taste
1 tsp white vinegar
1/2 bottle oil for deep frying
3 tbsp soy sauce
1/2 tsp white vinegar
1 tbsp brown sugar
1 tbsp grated ginger
1 tbsp corn flour
2 diced pineapples
2 tbsp oyster sauce

  Method

Cook the fresh fish with salty water. Drain and flake the fish. Remove the bones. Add the grated bell peppers and onions in the fish, add maggi and mix well. Mould into balls. Break the eggs and whisk with some salt or maggi. Dip the fish balls into eggs and fry in hot oil. Apply deep frying. Remove from the fire and set aside.
   Mix soy sauce, white vinegar, brown sugar, grated ginger in a small bowl.
  Heat some oil in a pan. Add the soy sauce mixture. Stir on low heat. Add the diced green bell peppers, red peppers and onion in the pan and stir fry till the veggies are half way cooked. Add some water. Mix the corn flour with little water and pour in the pan. Stir well till thick. Taste for salt. You can add stock cubes. Add the fish balls with the diced pineapples. Stir gently. Drizzle the oyster sauce. Cook on medium flame for 3-5 minutes. Serve with rice or pasta.
©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©Asmie's Kitchen

0 comments:

Liver & Lungs Pepper Soup

03:38 Asmie's Kitchen 0 Comments


 Ingredients:
1 kg liver & lungs (cut into medium size)
1 cup of grated red bell peppers & scotch bonnet
1 large chopped onions
1 tsp ground black pepper, cloves & nutmeg
4 stock cubes
Salt to taste
1 tbsp chopped curry & mint leaves

  Method
Wash the liver and lungs, strain. Put in a pot add some water and boil for 10-15 mins. Add the grated bell peppers, scotch bonnet, chopped onions, salt, maggi, chopped curry and mint leaves, ground cloves, black pepper and nutmeg. Stir and cook till the offals are tender. Serve warm.
©Asmie's Kitchen
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0 comments:

RAMADAN FOOD TIME TABLE

14:15 Asmie's Kitchen 4 Comments


 DAY 1:

Oven Baked Fried Rice
Sandwich
Fruit Salad
Tea

DAY 2:
Dambun Cous Cous
Offal Pepper Soup
Pap

DAY 3
Yamarita with Egg Sauce
Kunun Tsamiya
Akara

DAY 4:
White rice & Veggies Soup
Beans Pudding (moi moi)
Tea

DAY 5:
Tuwo Shinkafa with Vegetable Soup
Chicken Pepper Soup
Pap

DAY 6
Macaroni with liver Sauce
Garden salad
Kunun gyada

DAY 6
Beans pudding with beef stew
Fruit Salad
Kunun tsamiya

DAY 7
Jollof Rice
Cole slaw
Tea

DAY 8
Spaghetti jollof
Grilled chicken
Kunun gyada

DAY 9
Cous Cous with fish balls in sweet and sour
sauce
 Watermelon slush
Baked meat pie
Tea

DAY 10
Chips and eggs with tomato sauce
Yogurt fruit salad
Roasted vegetables

DAY 11
Chinese Fried Rice
Grilled Sardine Sandwich
Parfait
Hot Chocolate

DAY 12
Cous cous with stir fry beef
Potato Salad
Tea

DAY 13
Pasta with meat ball sauce
Puff puff
Black tea

DAY 14
Vegetable Chow Mein
Shredded beef
Baked Eggs
Chai Tea

DAY 15
Samosa
White rice with peppered kpomo
Cole Slaw

DAY 16
Roasted potatoes with veggies sauce
Beef Floss (dambun nama)
Kunun gyada

DAY 16
Stir fry veggies with macaroni
Tomato - cucumber salad
Tea

DAY 17
Dambun tsaki
Beef peppersoup
Kunun tsamiya

DAY 18
Spaghetti with meat balls
Boiled egg salad
Toasted coconut flakes

DAY 19
Vegetable biryani
Cupcakes
Hot fresh milk

DAY 20
Boiled yam with garden egg sauce
Doughnuts
Pap

DAY 21
Semovita with egusi soup
Kunun gyada
Yam balls

DAY 22
Pounded yam with bitterleaf soup
Fish peppersoup
Pap

DAY 23
Fried sweet potatoes with stew
Lettuce, tomatoes & onions salad
Tea

DAY 24
Waina with vegetable soup
Pancakes
Kunun gyada

DAY 25
Masala Rice
Fried eggs
Tea

DAY 26
Yam balls with chicken soup
Grilled vegetables
Egg roll

DAY 27
Jollof rice with dry fish
Pineapple juice
Potato balls

DAY 28
Coconut Vegetable Fried Rice
Sponge cake
Macaroni salad
Tea


DAY 29
Sinasir with vegetable soup
Veggies salad
Tea

DAY 30
Fankasau with vegetable soup
Liver peppersoup
Orange juice
Fish pie
©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©Asmie's Kitchen


4 comments:

Grilled Sardine Sandwich 2

10:05 Asmie's Kitchen 0 Comments


 Ingredients:
8 sliced bread
1 tin of sardine
1 handful of chopped spring onions
1 small chopped onion
2 chopped tomatoes
1 shredded carrot
2-3 tbsp mayonnaise
A dash of salt
A dash of black pepper
Butter

  Method
Put the sardine in a medium bowl. Mash with a fork. Add the spring onions, tomatoes, onion, shredded carrots, mayonnaise, salt, black pepper and mix well.

  Switch on the sandwich grill maker and grease it with little oil. Just use a brush to do that.

  Place two sliced bread in a sandwich grill maker. Rub butter on the sliced bread. Add 1 tbsp or 1 1/2 tbsp of the sardine mixture on the sliced bread, spread with the fork. Cover with another two sliced bread. Press a bit so that the sandwich will stick to each other. Cover the sandwich grill. Grill for 3-5 minutes.
  Cut into two horizontally and serve.
©Asmie's Kitchen
All right reserved. No part of this recipe should be copied or transmitted in any form or any means without the consent of the copyright owner ©Asmie's Kitchen

0 comments:

Vegetable Chow Mein

13:01 Asmie's Kitchen 0 Comments


 Ingredients:
1 pack noodles
1 tin of mushroom
2 tbsp soy sauce
2 tbsp oyster sauce
1 red bell pepper (cut into strips)
1 green pepper (cut into strips)
1  cup shredded cabbage
1 onion (diced)
1 cup  chopped spinach
1 tbsp grated garlic
2 tbsp vegetable oil
Sesame seeds

  Method

  Cook the noodles al dante. Strain and set aside.

Heat the oil in a wok. Add the grated garlic & fry for some seconds. Add the shredded cabbage, stir fry for a minute or two. Add the carrots, red bell peppers, onions and stir fry. Add the mushroom, chopped spinach and stir fry. Add the oyster sauce, soy sauce and stir. Add the noodles and stir fry. Allow to cook for 3-5 minutes on low heat.
  Garnish with chopped spring onions & sprinkle some onions on it. 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 ©Asmie's Kitchen

0 comments:

GRILLED VEGETABLE SANDWICH

00:37 Asmie's Kitchen 0 Comments


  Ingredients:
8 sliced bread
1 sliced avocado (optional)
2 sliced tomatoes
1 medium sliced onion
2 sliced boiled egg
A dash of salt
A dash of ground black pepper
Yellow mustard

  Method
Rub the yellow mustard on 2 sliced bread. Place in a sandwich grill. Place the sliced tomatoes, avocado, onion and boiled egg. Sprinkle some salt & ground black  pepper on top of the veggies. Cover with another 2 sliced bread. Close the sandwich grill maker and grill for 3-5 minutes. Repeat the process with the remaining sliced bread.
Cut into 2 and serve.
©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 ©Asmie's Kitchen

0 comments:

Sandwich

04:52 Asmie's Kitchen 0 Comments


 Ingredients:
3 sliced bread (toasted)
2 sliced tomatoes
1 avocado (cut horizontally)
Yellow Mustard
A dash of salt
1 lime
A dash of ground black pepper

  Method

Place the toasted bread on a plate. Drizzle the yellow mustard on the toasted sliced. Rub it with the back of a spoon. Add sliced tomatoes, sliced eggs and add few drops of lime juice on top. Sprinkle some salt and ground black pepper. Serve and enjoy!
©Asmie's Kitchen
All right protected. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner©Asmie's Kitchen

0 comments:

Stir Fry Veggies

12:16 Asmie's Kitchen 0 Comments



Ingredients:
4 peeled & diced carrots
1 shredded cabbage
1 small diced cucumber
3 stock cubes
1 tsp oyster sauce
1 tbsp ground ginger
1 t tsp Moroccan spice
3 tbsp oil

  Method
Heat the oil in a pan. Add the cabbage and carrots. Fry till the veggies are half cooked. Add the ground ginger, Moroccan spice, stock cubes and stir. Add the diced cucumber and stir. Add the oyster sauce, stir and allow to cook in low heat for two minutes. Serve a lone or with any dish of your choice.
©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 ©Asmie's Kitchen

0 comments:

Homemade Ice Cream

07:37 Asmie's Kitchen 0 Comments


  Ingredients:

1 cup powdered whipped cream

2 tbsp icing sugar

1/3 cup milk (I mixed powdered milk with some water)

1/2 tsp vanilla flavour

   Method

How to Make Whipped Cream with powdered Whipped Cream:

   Put the powdered whipped cream with 2 tbsp icing sugar, 100g milk (I mixed powdered milk with some water) and vanilla flavour in a cake mixer and blend till thick.

Put all the ingredients in a medium bowl and whisk with a fork or with an iron whisk. Pour the mixture in a rubber and cover with a lid. Refridgerate for 4 hours.

 Scoop in a cup, drizzle some chocolate syrup and sprinkle some sprinkles on top of the Ice cream. Serve cold and enjoy!

 NB: I forgot to drizzle chocolate syrup when making my ice cream.
©Asmie's Kitchen
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Noodle Stir Fry

08:52 Asmie's Kitchen 0 Comments


 Ingredients:

1 pack indomie
1 diced onion
1 diced red bell pepper
1 grated scotch bonnet
2 tbsp grated curry leaves & mint leaves
1 large diced carrot
Pieces of green beans (diced)
1 tbsp ginger and garlic paste
Chopped spring onions
1 tsp turmeric powder
1/2 tsp paprika
1/2 tsp ginger powder
Indomie seasonings
1 -2 tbsp oil

   Method
Parboil the indomie in hot water and strain. Set aside.

   Heat the oil in a pan. Add the ginger and garlic paste, grated curry and mint leaves. Fry for 30 seconds on low heat.

   Increase the heat to medium. Add the grated scotch bonnet, carrots, onions, red bell pepper, green beans, indomie seasonings, spices and stir fry for 5 minutes or till the veggies are 50% cooked. Add the parboiled noodles, and stir fry. Reduce the heat to low. Add the spring onions and stir fry. Allow to cook for 5 minutes.
   Serve warm 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 without the consent of the copyright owner©Asmie's Kitchen

0 comments:

Chinese Fried Rice

03:09 Asmie's Kitchen 0 Comments

 
Ingredients:
2 cups rice (preferably basmati/jasmine)
1/4 kg beef (cut into small chunks)
1 diced onion
3 peeled, diced carrots
2 red bell peppers (diced)
1 grated scotch bonnet
1 tbsp chopped curry and mint leaves
1 stalk spring onions (diced)
1 tin of sweet corn
2 tbsp dark soy sauce
2 tbsp sesame oil
1 tbsp olive oil
1 tbsp crushed garlic
1 tbsp meat tenderizer
Salt to taste
1-2 stock cube
 For eggs:
2 eggs
Pinch salt
Pinch ground black pepper
Pinch of ground black pepper

  Method

Marinate:

 Put the beef in a bowl. Add 1 tbsp soy sauce, 1 tbsp meat tenderizer (I used it in case the beef is tough & it was), some salt, a dash of ginger. Mix well. Cover and keep aside for 20-30 minutes.

  Parboil the rice. Wash and strain. Add some water in the pot. When boiled, pour the rice and cook till the water has absorbed. Remove from the fire and set aside.

  Break the eggs in a bowl. Add a pinch of salt, a pinch of ground ginger and black pepper, whisk. Heat a non stick pan with a little oil. Stir fry the eggs. Put on a chopping board and chop it into small pieces.

  Heat 1 tbsp olive oil. Add the marinated beef and fry. Remove from the fire and set aside.

  Heat the sesame oil in a wok or large pan. Add the crushed ginger and garlic, chopped curry and mint leaves, fry for 30 seconds. Add the onions stir fry for a minute. Add the carrots, scotch bonnet, stir fry till a bit soft. Add the marinated beef, stir fry for some minutes. Add the chopped fried eggs. Add the soy sauce, some salt and stir. Add the cooked rice and stir well to combine. Add the diced bell pepper, sweet corn and spring onions, stir and cook on medium flame for 5 minutes. Serve warm.
  ©Asmie's Kitchen
Copyright protected. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen
  

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Fried Plantain, Omelette & Simple Salad

00:58 Asmie's Kitchen 0 Comments

Fried Plantain:

Ingredients:
5 pieces of plantain
1 bottle of oil for frying

  Method

Peel, cut plantain and fry in hot oil till golden brown.

  Omelette
Ingredients:
5 eggs
1 cup diced tomatoes, bell pepper & onion
1 tbsp grated ginger, garlic & curry leaves
2 stock cubes
3 tbsp oil

  Method
Break the eggs in a bowl. Add the vegetables, seasoning and spices. Whisk well. Heat the oil in a non stick pan and fry the oil in two batches. 

Simple Salad
Ingredients:
3 plump tomatoes ( diced)
1/2 cucumber (cut into cubes)
3 carrots(peeled & cut into match sticks)
1 small onion (thinly sliced)
1/2 small cabbage (shredded)

  Dressing:
1/2 cup olive oil
1/8 cup vinegar
   
  Method
Put the veggies in a s bowl. Mix the dressing in a small bowl and pour on top of the salad. Mix well. 
  Serve the fried plantain with omelette and simple salad.
©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 ©Asmie's Kitchen

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Homemade Suya Spice

03:33 Asmie's Kitchen 0 Comments


Ingredients:
1 cup groundnut cake (kuli kuli)(ground)
1/2 cup ground pepper
2 tbsp paprika
2 tbsp onion powder
2 tbsp ginger powder
2 tbsp garlic powder
2 stock cubes
A dash of salt

  Method
Mix all the spices and seasonings in a bowl. Store in a container.

 USES: sprinkle on potatoes & roast, used in suya, soups like egusi/ groundnut soup, Some use it in jollof rice, etc
©Asmie's Kitchen
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Peppered Kpomo, Baked Egg, Mug of Hot Chocolate & Roasted Sweet Potatoes

02:37 Asmie's Kitchen 0 Comments


Peppered Kpomo

Ingredients:
1 small bowl of kpomo (cleaned and cut)
4 bell peppers (cut into strips)
2 Scotch bonnet (grated)
2 diced onions
2 stock cubes
A dash of salt
1 tsp ground turmeric
1 tbsp ginger & garlic paste
1 tbsp grated curry leaves
3-4 tbsp oil

  Method

Boil the kpomo till soft. Heat the oil in a pan. Add the ginger garlic paste, grated curry and fry for a minute on low heat. Increase the flame to medium. Add the bell peppers, onions,scotch bonnet, seasonings and spices and stir fry till the vegetables are soft. Add the kpomo and stir fry till it's well mixed with the vegetables. Stir fry for 5 minutes. Serve with white rice.
©Asmie's Kitchen


BAKED EGG

Ingredients:

5 eggs
1 chopped onion
1 chopped tomatoes
1 chopped bell pepper
2 stock cubes
A dash of curry powder
1 tsp grated ginger and garlic

 Method

In a bowl, whisk the eggs, vegetables, seasonings and spices. Grease a baking pan  with margarine. Pour the egg mixture in the pan and bake in a preheated oven for 10-15 minutes.

MUG OF HOT CHOCOLATE

Ingredients:

1/4 cup powdered milk
2-3 tbsp sugar
2-3 tbsp cocoa powder
1 tsp corn starch

 Method

Seive all the ingredients.
  Pour 1 cup of water in a small pot. Add the hot chocolate mix and stir. Allow to simmer for 2 minutes. It's ready!

ROASTED SWEET POTATOES

Ingredients:
2 sweet potatoes (peeled & cut horizontally)
2 tbsp suya spice
A dash of salt
2-3 tbsp oil

  Method
Grease the baking tray with oil. Arrange the potatoes on the tray. Brush the potatoes with oil. Sprinkle some salt and the suya spice on top of the potatoes. Roast in a preheated oven for 20-25 minutes.
 Serve all 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 without the consent of the copyright owner©Asmie's Kitchen


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Garden Egg Sauce

02:28 Asmie's Kitchen 0 Comments


Ingredients:
2 large garden egg (cut into cubes)
3 fresh fish (herring) (Shawa) Cleaned, cut & boiled
2 sliced onions
1 cup sliced tomatoes
1 cup grated Scotch bonnet & red bell peppers
1 tbsp chopped curry & mint leaves
2-3 stock cubes
A dash salt
1 tbsp curry
1 cooking spoon oil

 Method
Heat the oil in a pan. Add the sliced onions and fry for a minute or 2. Add the grated scotch bonnet, chopped curry, mint leaves and red bell peppers, stir fry. Add the sliced tomatoes and fry for few minutes. Add the fish, stir fry for a minute. But don't break the fish. Pour little amount of water, garden eggs, seasonings and curry. Stir gently. Cook on medium flame.
  Serve with white rice, yam,etc
©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©Asmie's Kitchen

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Grilled Fish with Veggies Sauce & Potato Salad

09:25 Asmie's Kitchen 0 Comments





Grilled Fish

Ingredient:
1 tilapia fish

   For Marinate:
1/4 cup oil
1 tbsp ground chilli pepper
1 stock cube
1 tsp curry powder

  For Veggies Sauce:

1 bowl of chopped red bell peppers, green bell peppers & onions
1/2 cup chopped spring onions
1 tbsp ginger and garlic paste
1 tbsp chopped curry and mint leaves
2 stock cubes
1 tsp Asmie's Kitchen ground ginger
A dash of paprika
A dash of all spice
1 tsp turmeric
1/4 tsp cumin seeds
1 cooking spoon oil

  For Potato salad:

5 Irish potatoes
1 cup chopped green beans
3-5 tbsp mayonnaise
1 -2 tbsp mustard
A dash of salt
A dash of ground black pepper

  Method
Grilled Fish
Scrape the fish, remove the unwanted parts i.e the intestines, etc wash and keep on a strainer to drain the excess water from the fish. Make 3 slits on the fish, flip the other side of the fish and make another 3 slits.
   Mix the marinate ingredients, the oil, chilli pepper, stock cube. Use a brush to rub the marinate all over and inside the fish. Grill in a preheated oven for 20 minutes at 220o. Remove from the oven and set aside.
 
 Veggies Sauce
Heat oil in a pan. Add the cumin seeds, fry for 30 seconds. Add ginger- garlic paste, chopped mint and curry leaves. Fry for a minute. Add the veggies i.e the bell peppers, onions, spring onions and stir fry for some minutes. Add the turmeric and stir fry for 5 minutes. Remove the pan from the fire and set aside.

  For the Potato Salad:

Wash and boil the potatoes with some salt. Strain  and allow the potatoes to cool. Peel and cut into cubes. Put in a bowl. Cut the green beans and also put in a bowl.
  Make your mayo- mustard dressing: mix the mayonnaise and mustard in a small bowl. Add the salt and black pepper, mix well. Add it in the potato bowl. Mix gently with fork or spoon.

  Plaiting: Put the grilled fish in the middle of a plate, add the potato salad on the right side of the plate then add the veggies sauce on the left side of the plate and serve. Enjoy!
©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 ©Asmie's Kitchen

0 comments:

Homemade Suya

11:45 Asmie's Kitchen 0 Comments


Ingredients:
1/2 kg beef (for steak) thinly sliced
1 cup suya spice
1/2 cup oil mixed with 1 stock cube
3 sliced tomatoes
1 medium sliced cucumber
1 sliced onion

   Method
Rub the oil mix on the steak. Flip over and rub the oil on the other side. Coat the steak in the suya mix. Loop the steak in the steak (2 or 3 pieces). Grill the steak in a preheated oven for 15 minutes. Serve with the sliced vegetables.
©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©Asmie's Kitchen

0 comments:

Beef Floss ( Dambun Nama)

10:09 Asmie's Kitchen 0 Comments






  Ingredients:
1/4 kg beef
2 tomatoes (diced)
1 red bell pepper (diced)
1 onion (diced)
1 tsp salt
3 stock cubes
1 tbsp suya spice
1 tbsp ground chilli pepper
2 tsp ginger powder
 1 tbsp garlic paste
3 tbsp oil
 
Method

Put the beef in a medium pot. Add the tomatoes, red bell pepper, onion, 1 tsp ginger, garlic paste,1 tsp salt, 2 stock cubes and enough water to cook the beef. Cook till the beef is tender and the stock is totally dried out.

  Blend the cooked beef in a big blender. You can blend it in the small blender for blending spices, nuts, etc. It blends faster. Blend 3 - 5 minutes.

  Put the blended beef in a medium bowl. Add the suya spice, ginger, stock cube, a dash of salt, ground chilli pepper and mix well to combine.

  Heat the oil in a pan. When hot, add the beef and stir continuously till golden brown. Serve and enjoy!
©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


0 comments:

Fail- Proof Homemade Mayonnaise

03:04 Asmie's Kitchen 0 Comments


Ingredients:
1 large egg
1/4 tsp salt
1 tsp lemon juice
1 tbsp mustard
1 tbsp vinegar
1 cup oil

  Method
Blend all the ingredients except oil in a blender for a minute. Gradually, add the oil little at a time, continue blending till thick.
 Homemade Fail Proof Mayonnaise is ready! Serve with salad 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 without the consent of the copyright owner ©Asmie's Kitchen

0 comments:

Vanilla Cake Parfait

07:46 Asmie's Kitchen 0 Comments

Ingredients:
2 slices of vanilla cake
100g powdered whipped cream
100g powdered milk (dilute with cool water)
3 tbsp icing sugar
A pack of wafer sticks
A handful of chocolate chips
Chocolate Syrup

Method
 Crush the vanilla cake slices into small pieces with your hands.

  Pour the milk in a cake mixer. Add the powdered whipped cream, icing sugar and blend on medium speed for a minute then increase to maximum speed and blend till thick.
   If it is not thick, add a tbsp of icing sugar and blend till thick.

  Get a glass cup. Add 2-3 tbsp of the scrambled vanilla cake into the glass cup. Scoop in 3 tbsp of the whipped cream or pour the whipped cream in a piping bag with a nozzle and pipe the whipped cream on top of the cake. Repeat the process till you reach the edge of the glass cup. Make sure the whipped cream should be on top. Sprinkle crushed wafer sticks & chocolate chips. Drizzle some chocolate syrip.
      Serve immediately 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 without the consent of the copyright owner©Asmie's Kitchen

0 comments:

One Pan Roasted Chicken & Potatoes

03:01 Asmie's Kitchen 0 Comments

Ingredients:
1 whole chicken (cut the chicken, don't use the neck & wings)
10 small potatoes (cut into 2)
1 tbsp paprika
1 tbsp ground garlic
 1 tbsp onion powder
2 tbsp dried rosemary leaves
1 1/2 tbsp thyme
1 tsp Caribbean rub
1 tbsp dijon mustard
3 tbsp lemon juice
1/3 cup olive oil
10 cloves of garlic (unpeeled)
2 diced onions
1 tsp dried parsley
Few pieces of fresh parsley (for garnishing)
1-2 tbsp oil for greasing

  Method
Put the paprika, rosemary leaves, ground garlic, onion powder, dijon mustard, salt, ground black pepper, Caribbean rub, dried parsley, olive oil and lemon juice in aa medium bowl. Mix them all together. Add the chicken one after the other in the marinate, coat the chicken parts well. Add the garlic cloves and coat well in the marinate. Cover with a cling film. Marinate for 1- 2 hours. Grease a baking dish with the oil. Place the marinated chicken and garlic cloves in a baking dish.
  In another bowl, put the potatoes, 1 tbsp dried rosemary leaves, a dash of ground black pepper, some salt and some olive oil. Toss well. Add the potatoes and diced onions on top of the marinated chicken. Roast in the oven for 1 hour or until the chicken and potatoes are fully cooked. Garnish with parsley and serve.
©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 ©Asmie's Kitchen

 

0 comments:

Simple Salad & Healthy Greek Salad Dressing

10:37 Asmie's Kitchen 0 Comments

Ingredients:
1/2 bunch lettuce (cut into medium size)
1/2 small cabbage (cut into medium size)
2 carrots(peeled & cut into strips)
1 onion (thinly diced)
5 tomatoes (cut into half)
1 medium garden egg (thinly diced)

 Method
Wash the vegetables with salty water and strain. Set aside.

  Greek Salad Dressing
Ingredients:
1/2 cup Olive oil
 1/3 cup apple vinegar
1 tsp grated garlic
1/2 tsp oregano
1/2 tsp rosemary
1/4 tsp ground black pepper
 1/4 tsp salt or according to your taste

  Method
Mix all the ingredients. Pour in a glass jar.
  When serving, drizzle the salad dressing on the salad and serve or serve the salad with food of your choice.
©Asmie's Kitchen
All right reserved. No part of this story should be copied or transmitted in any form or by any means without the consent of the copyright owner©Asmie's Kitchen
  Ser

0 comments:

Smoky Party Jollof Rice

06:12 Asmie's Kitchen 2 Comments

Ingredients:
2 1/2 cups of rice
Roasted beef
2 cups of grated bell peppers & tomatoes
1 satchet tomato paste
1 diced onion
1 sliced onion
2 sliced tomatoes
1 tsp thyme
1/4 tsp cumin seeds
1/4 tsp fennel
1 tbsp curry
5 bay leaves
1 tsp ground ginger
A dash of all spice
1 tsp paprika
1 tbsp ginger & garlic paste
A pinch of ground cardamom seeds
5 stock cubes
Salt to taste
3 1/2 cooking spoon oil

Method
Heat the oil in a pan. Add the fennel seeds, cumin seeds and fry for a minute. Add the diced onions, thyme, ground cardamom and fry for a minute. Then add the tomato paste, stir fry for 2 minutes. Add the grated bell peppers and tomatoes, curry and salt. Stir occasionally till the tomatoes and peppers are fried. Add the roasted beef, stir fry for 3-5 minutes. Now, pour some water enough to cook the rice. Add the bay leaves.
    Wash the rice and strain. Crush the stock cubes and add it inside the pot with the paprika, ground ginger, all spice. Cover the pot and bring to the boil. Add the washed rice and stir. Cook on medium flame till the water from the rice has almost absorbed. Stir the rice. Cut a foil paper and cover the pot with it. Then cover with the lid. This process will enable the rice to absorb quickly and easily. Open the pot and add the sliced onions and tomatoes. Cover again and increase the flame. Cook for 5 more minutes on high flame till you can perceive the smoky aroma. Remove the pot from the fire.
  Serve warm with a chilled drink and enjoy!
©Asmie's Kitchen
All right reserved. No part of this recipe should be copied in any form or by means without the consent of the copyright  owner©Asmie's Kitchen

2 comments:

Fish Balls

10:35 Asmie's Kitchen 0 Comments

Ingredients:
1/2 kg fresh fish (herring (Shawa)
2 large eggs
1 cooking spoon grated bell peppers & Scotch bonnet
1 chopped onion
2 stock cubes
Pinch salt
A dash of paprika
1/2 tsp curry powder
1 tsp grated ginger & garlic
1/2 bottle of oil for frying
Chopped Spring onions for garnishing (optional)

 Method
Cut the fish into medium size. Boil with some salt and water. Strain the water. Flake the fish and remove the bones. Add the grated vegetables, chopped onion, seasonings and spices. Mix well and mould into balls.
  Break the eggs in a medium bowl. Add 1/2 stock cube, dash of curry, ginger powder and whisk well. Heat the oil in a pan. Dip each fish ball in the whisked eggs and fry in hot oil till golden brown. Flip the other sides and fry till golden brown.
  Serve with ketchup or a lone.
©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©Asmie's Kitchen

0 comments:

Sweet and Sour Tofu

10:33 Asmie's Kitchen 0 Comments

Ingredients:
20 pieces of raw tofu (cut into medium size)
6 tbsp corn flour
2 tbsp soy sauce
1 tbsp apple cider vinegar
1 carrot (chopped)
1 onion (chopped)
1 bell pepper (diced)
1 green pepper (diced)
1 tbsp ginger and garlic paste
3-4 tbsp olive oil

  For the sauce:
2 tbsp corn flour
1 tbsp apple vinegar
1 tbsp soy sauce
7 tbsp water
A dash of curry
A dash of paprika
A dash of allspice
A dash of ground ginger
1 stock cube

 Method
In a medium bowl, add the soy sauce and apple cider vinegar. Stir well. Gently, add the tofu and stir. Set aside for 5 minutes.
  Get a zip lock bag, add 1/2 the marinated tofu, 2 tbsp corn flour and shake gently to combine all the ingredients. Put in a bowl. Add the rest of the marinated tofu with 2 tbsp corn flour and shake gently. Add it in the bowl.
  Heat the oil in a medium pan. Fry the tofu till golden brown. Pack and set aside.
  In the same pan, add a little oil and fry the veggies with some salt and grated ginger and garlic. Set aside.
 Get a medium pot, add all the ingredients for the sauce. Stir well till thick. Add the tofu and stir fried veggies. Cook on low heat for 5 minutes, stir occasionally. Be careful not to break the tofu.
  Sprinkle some sesame and 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 ©Asmie's Kitchen


0 comments:

Vanilla Poke Cake

08:02 Asmie's Kitchen 0 Comments

Ingredients:

Dry ingredients:

For cake mix:
3 cups of flour
2 cups sugar
3 tbsp baking powder
1 tsp salt

  Wet Ingredients for the cake:
3 eggs
1 cup hot water
1 cup oil

  For Vanilla Pudding:
2 cups whole milk
1/2 cup granulated sugar
2 1/2 tbsp corn flour
2 egg yolks
A dash of salt
1 tbsp vanilla extract

  For the Spread:
1/4 cup icing sugar
1 cup heavy cream
1 tsp vanilla extract
2 packets of wafer sticks (crushed)

  Method
Add the cake mix (dry ingredients) in a medium mixing bowl. Add the oil, eggs and hot water. Mix well. Grease the baking pan and pour the mixture in it. Bake in a preheated oven for 25-30 minutes in a moderate temperature. Remove from the oven and allow to cool.

  Vanilla Pudding:
Pour the milk in a medium pot ànd allow to simmer. Before the milk simmers, put the egg yolk, corn flour or corn starch, sugar and whisk well till pale. Add a cup of the simmering milk in the egg yolk- sugar bowl and whisk again. Pour it back into the pot of the milk and stir till thick. Remove it from the fire and allow to cool.
  Poke holes in the cake with a wooden stick all round the top of the cake. Spread the pudding all over the top of the cake. Make sure it enters the holes you poked with a wooden stick. Refrigerate it for 15-20 minutes or more to set.
  Blend the icing sugar and the heavy cream with an electric mixer. Add the vanilla and blend. Remove the cake from the fridge and spread the whipped cream with a spatula. Spread the crushed wafer sticks on top of the cake. Cut to your desired size and serve. Enjoy! So yummy!
©Asmie's Kitchen
Copyright protected. No part of this recipe recipe should be copied and transmitted in any form or by any means without the consent of the copyright owner.(c)Asmie's Kitchen




0 comments:

Puff Puff (2) Method

11:27 Asmie's Kitchen 0 Comments

Ingredients:
3 1/2 cups of flour
1/2 cup sugar
1 tbsp yeast
3 tbsp tamarind liquid
1/2 tsp salt
1 tbsp ground ginger
2 cups of warm water
1/2 bottle oil for frying

  Method
Seive the flour and set aside.
 In a mixing bowl, add the sugar, salt, ground ginger, yeast, tamarind liquid, water and stir. Set aside for 5-7 minutes. Add the flour little at a time, stirring with a wooden spoon till well mixed. Beat the batter for some minutes. This will soften the batter. Cover with a cling film and allow to proof for 1 hour. It will double in quantity.
  Heat the oil in a frying pan. Scoop the batter and drop it gently inside the pan. (I used a scoop. But you can use your hand)Repeat the process, till the pan is full. When its golden brown, flip over and fry the other side. Pack and put in the strainer. Continue frying, till the batter is exhausted.
  I dusted the puff puff with some icing sugar and served it with strawberry syrup. It was so delicious.
(C)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©Asmie's Kitchen
 


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