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Stir Fry Taliyar Hausa (Local Spaghetti

12:00 Asmie's Kitchen 0 Comments



Could you ever believe that Taliyar Hausa (Local Spaghetti) (homemade pasta) will look like this? Amazing! Isn't it? I had to think about it for a while before cooking it. At first, I asked myself, can Taliyar Hausa (local spaghetti) be cooked like Local Spaghetti? Especially stir fry. I pondered for a while. I knew Taliyar Hausa is not like Spaghetti. I took the risk of cooking it but with caution 😄. "What if it didn't turn out well?" I asked myself. But I have confidence and never give up on everything I do. I went ahead and cooked it and voila! It turned out great! I was so impressed with myself. And not just that, the taste was wow 🤩 so delicious. As if it's not Taliyar Hausa (Local Spaghetti)I

Ingredients:
1 medium bowl local spaghetti
5 peeled and diced
carrots
7 boiled, peeled and diced potatoes
1 small cup diced green beans
2 diced onions
1 satchet tomato paste
1 cooking spoon ground crayfish
2 cooking spoons oil
1 tbsp ginger and garlic paste
1 tsp paprika
1 tsp all spice
1 tbsp curry
2 tbsp mashed curry leaves
3 stock cubes
Salt to taste

  Method
Parboil the local spaghetti with some salt and few drops of oil. Strain and set aside.
  Heat the oil in a medium pot. Add the ginger and garlic paste with mashed curry leaves. Fry for some seconds. Add the onions and stir fry till the onions have started becoming soft. Add the tomato paste and fry for a minute. Add the vegetables, seasonings and spices, fry on medium heat. Till the vegetables are almost soft. Add the local spaghetti and stir fry add 1-2 cooking spoon of water,  stir and allow to cook for some minutes.
  Serve with any drink of your choice.
(c) Asmie's Kitchen
  Copyright protected. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner (c) Asmie's Kitchen

 

0 comments:

Shepherd's Pie

05:05 Asmie's Kitchen 2 Comments



I love Shepherd's Pie because of the meat and veggies. It's easy to prepare. Hope you will try this recipe. If you try it please let me know. 

     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 cup broth or water
4 tbsp butter for cooking
Salt to taste
1/2 cooking spoon oil
1 stock cube
1 tbsp ground black pepper
1 tbsp minced ginger & garlic
1/2 tsp oregano
1/2 tsp Moroccan spice
1 tsp curry powder

  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!
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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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2 comments:

Pumpkin Rice

08:59 Asmie's Kitchen 0 Comments



This is a simple and exquisite rice dish. The pumpkin gives it a nice taste. Especially when served with grilled chicken. My family and I enjoyed it. This a must try recipe. Hope you will try it. You will love it. 
Ingredients:
1 cup rice
1 cup pumpkin (peeled & diced)
Grilled Chicken
1 cup chopped spinach
1 cup blended tomatoes, red bell peppers & onions
1 diced onion
1 tsp Asmie's Kitchen Jollof Rice Spice
1 tsp curry 
2 stove cubes
Salt to taste 
1 satchet onga stew
1 tbsp ground fresh curry leaves
 1 tbsp ginger & garlic paste
1/2 cooking spoon palm oil

Method
Parboil the rice, wash and strain.
Heat the palm oil in a medium pot. Saute the ginger - garlic paste for a minute on low flame.
 Increase the flame to medium. Add the diced onion and pumpkin. Stir fry for 3 minutes.  Pour the blended tomatoes, onions and red bell peppers and stir fry for 5 minutes. Add the ground curry leaves, seasonings and spices. 
Stir in the rice and pour 1/2 cup of water. Cook on medium flame till the water is almost absorbed in the rice. Then lastly, add the chopped spinach. Stir once and cook on low flame. 
 Serve with grilled chicken and enjoy! You can serve a lone or with fish.
© Asmie's Kitchen 

0 comments:

Veggies Fried Rice 2

02:47 Asmie's Kitchen 0 Comments



This is my new method of making fried rice. It's so easy like any fried rice method you know. I love fried rice and always try new fried rice recipes I come across with or create my own recipes. It's a quick fix. Hope you will try this method.

Ingredients:
3 cups precooked rice
1 or 2 eggs
1/2 cup diced carrots
1/4 cup boiled peas
1/4 cup diced green beans 
1 tbsp ginger & garlic paste
1 chopped scotch bonnet
A dash of ground black pepper
1 tsp curry
1 diced onion
2 stock cubes
1 /4 cup Light soy sauce
1/2 cooking spoon oil

Method
Heat the oil in a pan. Pour the precooked rice, diced carrots and onions in the pan. Stir fry for 5 minutes on medium flame.
 Add the boiled peas, green beans and stir fry for some minutes. Add ginger - garlic paste, scotch bonnet, black pepper, curry and stir to combine.
 Push the rice to one side of the pan. Whisk the egg or eggs with some stock cube or soy sauce and pour in the pan. Allow to set. Then scramble the egg/eggs. Mix with the rice. 
  Mix the soy sauce, stock cubes and 2 tbsp water. Pour in the pan and stir to combine.
Add a splash of oyster sauce, stir. Cook for 5 more minutes. Veggies Fried Rice 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


0 comments:

Suya Fried Rice

09:45 Asmie's Kitchen 0 Comments



Suya is the best fried rice I have ever eaten. I was inspired by Maggi diary Ramadan Cooking Series prepared by Jamila O Lawal. I decided to make mine. But I spin it with some green beans, curry and mint leaves. It's a quick fix and a very delicious food. It can be served as  dinner or lunch. Or when have guests, you can prepare it for them. They will love it. My family and I enjoyed this exquisite rice dish. Kindly drop your comments here and tell me about it when you make yours.

Ingredients:
1 cup rice
2 cups suya (cut into strips)
1 cup carrots (julienned; cut into strips)
1 cup green bell peppers (julienned; cut into strips)
1 red bell peppers (julienned; cut into strips)
1/2 cup diced green beans
1 large diced onions
1 cup cabbage (thinly sliced)
1 tbsp ginger and garlic paste
1 tsp curry powder
1/4 tsp Moroccan spice
1 tsp suya spice (I used my Homemade suya spice)
2 stock cubes
A dash of salt
1/2 cooking spoon oil

 Method
Precook the rice, wash, strain and set aside.
  Heat the oil in a pan. Saute the garlic and ginger paste for a minute on low flame. Add the diced onions and carrots. Stir fry for 5 minutes.
 Increase the flame to medium. Add the suya and stir fry for some minutes. Add the green and red bell peppers, stir fry for 5 minutes. Stir in the green beans and cabbage. Season with salt, stock cubes and spices. Give it a quick stir.
Add the rice and suya spice, stir to combine. Cook for 5 more minutes. Suya Fried Rice is ready!
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:

Sauced Pasta

10:52 Asmie's Kitchen 0 Comments



Ingredients:
2 cups macaroni
2 fried whole fish (deboned & cut into medium chunks)
1 boiled egg (sliced)
1 cup diced green bell peppers
1 cup diced  red bell peppers
1 diced onion
2 stock cubes
1/2 cooking spoon oil
1 tsp curry
1 tsp ginger & garlic paste
 3 tbsp Corn flour
3 tbsp water

Method
Precooked the macaroni, strain and set aside. 
Heat some oil in a pan. Saute the ginger and garlic paste. Add the diced onions, red and green bell peppers. Stir fry for 5 minutes on medium flame. Add the fish and stir. Add the seasonings and spices, stir. 
 Mix corn flour with water. It should be lightly thick. Pour into the pan and stir till a bit thick.
 Add the macaroni and stir to combine. Cook on low flame for 5 minutes. Garnish with the sliced boiled egg and mint leaves.
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:

Potato Casserole

05:00 Asmie's Kitchen 5 Comments



Ingredients:
2 medium sweet potatoes (peeled & sliced)
1 large cooked fish (de-boned & crumbled)
1 cup red bell peppers (cut into strips)
1 cup green red bell peppers (cut into strips)
1 cup carrots (thinly sliced)
1/2 cup diced green beans
2 diced onions
1 tbsp chopped curry & mint leaves
1 tbsp ginger (cut into thin strips)
1 tsp chopped garlic 
1 tbsp chopped scotch bonnet
1 tsp curry
6 large eggs
2 stock cubes
1 tsp salt
1/2 cup oil

Method
Heat the oil in a pan. Add the chopped ginger, garlic, scotch bonnet, curry and mint leaves. Saute for a minute on low flame.
Add 1 cup red bell peppers and stir fry for 5 minutes on medium flame. Add 1 cup green bell peppers stir fry for 5 minutes. Add diced green beans. Stir for few minutes. Add carrots and stir fry. Add salt, curry powder, crushed stock cubes and stir. 
  Add boiled potatoes. Then add the crumbled fish on top of the potatoes. 
 Whisk the eggs and pour all over the potato and veggies. Add the remaining red bell peppers, green bell peppers, carrots and onions. Cook on low flame till the eggs are cooked. You can cover the pan. 
 Potato Casserole is ready! 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

5 comments:

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