Spicy Mexican Eggs & Beans

 I wanted to cook a simple Mexican food and I came across this delicious food. The ingredients are few and it's easy to prepare. A quick fix. Can be served any time of the day; morning, afternoon or evening. As breakfast, lunch or dinner. My family and I enjoyed it. Hope you will try it too. Recipe below.

Ingredients:

3 eggs

2 tins of baked beans

1 cup ground tomatoes

2 sliced chilli peppers

2 sliced red bell peppers

1 sliced onion

1 tsp crushed garlic

1 ground stock cube

A dash of Asmie's Kitchen ground chilli pepper

A dash of ground black pepper

3 tbsp olive oil

Pieces of chopped spring onions for garnishing (optional)

Method

Heat the olive oil in a pan. Saute sliced onion, crushed garlic,  half of the green and red chilli peppers in the olive oil. Pour the ground tomatoes and cook for 3 minutes. Add half of the stock cube, Asmie's Kitchen ground pepper, ground stir black and pepper. Add the baked beans and give it a quick stir. Break the 3 eggs into the pan. Add the remaining green and red chilli peppers on top. Sprinkle the remaining ground stock cube and black pepper. Cover and allow to cook for 3-5 minutes or till the eggs are cooked. Garnish with chopped spring onions (optional) 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

 

One Pan Sweet Potatoes and Eggs

 

Ingredients:

2 sweet potatoes (peeled and cubed) 

3 eggs

1 large green bell pepper (chopped, diced or sliced)

2 large tomatoes (diced)

3 red bell peppers (diced)

1 diced onion

2 peeled and diced carrots

Pieces of chopped fresh Curry leaves

1 tsp curry powder

2 stock cubes

A pinch salt

1/2 bottle oil

 Method

Heat the oil in a pan and fry the potatoes. Set aside.

  Heat 4-5 tbsp oil in another pan. Add the red bell peppers, half of the diced green peppers, half of the onion,diced tomatoes, seasoning and spices. Stir fry till the veggies are almost cooked. Leave half of the veggies in the pan and pack the remaining in a bowl. Add the fried potatoes in the pan with the remaining fried veggies, raw veggies;onions  and green bell pepper. Make 3 holes in the  3 epan.Break the eggs on top of the potatoes and veggies. Sprinkle some ground pepper and salt. Cover the pan till the eggs are fully cooked. 

© Asmie's Kitchen

All right reserved. No part of this recipe should be copied or transmitted in any form or by means without the consent of the copyright owner©Asmie's Kitchen

Fankasau with Lumpy Egusi Soup

 

  Ingredients:

2 cups flour

1 1/2 cups ground wheat 

2 tbsp yeast

1 tsp salt

1 tsp potash

Method

In a mixing bowl, add seived flour, ground  wheat, salt, yeast and mix to combine. Add some water and mix till thick, not too thick. Beat well with your hand. Cover and keep in a warm place to rise for an hour. It will double in size.

  Rub some oil in your palm. Add the potash and mix again. Beat it well. This will soften the fankasau. 

  Heat 1 bottle oil in a pan, get a small glass bowl. Rub oil at the back of the bowl. Place a little of the fankasau mixture on the back of the bowl. Dip your hand in some oil and gently flatten it. Make a whole in the middle. Then gently place the glass sideways close to the pan, it will slid off gently into the pan. Repeat the process. Don't overcrowd the pan. Fry till golden brown. Flip over and fry the other side till golden brown too. Pack in a strainer to strain the oil from the fankasau. Fry the rest of the fankasau mixture. Set aside.

   EGUSI SOUP

Ingredients:

3 cups ground egusi 

1 medium bowl meat and biscuit bones

3 tbsp ground crayfish

3 ground scotch bonnets

3 handfuls of sliced ugu leaves

1 chopped onion

1 diced onion

3 stock cubes

Salt to taste

1 tbsp iru

1 1/2 cooking spoon palm oil

Method

Wash and boil the meat and biscuit bones with some salt and some fresh curry leaves, to have a nice aroma. When the stock has reduced, add the iru and cook for 5 minutes. Add the stock cubes, salt, ground scotch bonnets and crayfish. Stir and add the palm oil.

   In a medium bowl, add the ground egusi and the chopped onion. Mix it with your hand. The flavour of the onion will get into the egusi. Add some water and stir to form a paste. Add spoonfuls of the egusi paste into the pot. Cover the pot and cook for 5-7 minutes. Add the sliced ugu leaves, diced onions and stir gently not to break the lumps. Cover for pot and cook for 5 minutes. Remove the pot from the fire.

  Serve the fankasau with the lumpy egusi Soup 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

  

Scones

 Scones are baked goods made with flour, margarine, milk, etc. A delicious snack. It can be served with Apricot Jam or it can be eaten a lone.

Ingredients:v

3 cups flour

1 tbsp baking powder

A dash of salt

3 tbsp sugar

150g margarine

1 1/4 cups milk (dilute 4 tbsp powdered milk with 1 1/4 cups water)

150g dried mixed fruits

Olive oil 

Apricot Jam

Method 

Seive the flour in a bowl. Add salt, sugar, baking powder and mix to combine. Add the margarine and mix to resemble fine bread crumbs. Add the milk little at a time mixing and kneading. Add the dried mixed fruits and knead. Don't over knead. Mould into a ball. Sprinkle some flour on a board and roll it thick. Use round cutters to cut the dough round. Arrange on a parchment paper on a baking tray. Brush the top of the scones lightly with olive oil egg wash (whisk egg with a tbsp water). 

  Bake in a preheated oven for 20 minutes @180oc/350of or till golden brown and double in size.

 Serve with Apricot Jam 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