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.
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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

 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

  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

 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

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

  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
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

 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

 
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
  

Fried Plantain: