Iloka (Milk Toffee)

  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
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

Pasta Salad

 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
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

Garden Egg Sauce

  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
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

Milk Candy (Tuwon Madara)

 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
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

Milk Balls (Gullisuwa)

 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
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

Toasted Bread with Scrambled Eggs & Avocado

  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
 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