Stir Fry Pasta & Potatoes

 

Ingredients:

1 cup pasta

3 large peeled & diced potatoes

1 cup blended red bell peppers, spring onions, fresh ginger, garlic, curry leaves & onions

2 peeled diced carrots

1 diced onion

1 handful of chopped spring onions

3 stock cubes

1 tsp thyme

1 tsp Asmie's Kitchen Jollof Rice Spice

1 tsp curry powder

1/2 cooking spoon oil

  

 Method

Parboil the pasta and potatoes separately till al dante. Drain in a strainer and set aside.

  Heat the oil in a pan. Add the blended red bell peppers, spring onions, onions, ginger, garlic & fresh curry leaves. Stir fry for 5 minutes. Add the diced onions, carrots, seasonings, spices and stir fry for 3-5 minutes on medium flame. Add the pasta and potatoes and stir fry. Cook for 5 minutes on low flame.

© Asmie's Kitchen

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Dried Stir Fried Rice

  

As the name implied, Dried Stir Fried Rice. It's cooked white rice that was dried and cooked as fried rice. It's a cooking tip also. When you have a left over cooked white rice don't throw it away. Dry it and cook it. You can make jollof rice with it or fried rice. But you have to wash it to remove stones, dirts, etc. If you want to make fried rice, you have to boil it first or steam it. The recipe is below. Hope you will find it useful.

  Ingredients:

1 cup dried cooked rice

1/2 cup carrots (peeled & diced)

1 diced onion

1 cup blended red bell peppers, onion, spring onion, garlic, ginger, fresh curry leaves & turmeric

2 handfuls of spring onions

3 stock cubes

1 tsp thyme

1 tsp dried parsley

1/2 cooking spoon oil

Method

Wash the rice to remove the stones, dirts, etc. Drain in a strainer and set aside.

 Pour 3-4 cups of water in a medium pot and bring to the boil. Add the washed dried rice and stir. Cover and cook on medium flame till aldante or till the water absorbed in the rice. That means there will be no water left in the pot. Don't allow it to burn. Remove from the fire and drain in a strainer or keep it aside if there is no water left in the pot.

  Heat the oil in a pan. Add the blended bell peppers, onions, garlic, ginger, turmeric, spring onions and fresh curry leaves. Stir fry now and then for 5 minutes on medium flame. 

Add the diced onion, carrots, spring onions, dried parsley, stock cubes and stir. Stir occasionally for 5 minutes or till the carrots are cooked or almost cooked. Add the dried cooked rice little at a time stirring till well combined. Cook on low flame 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

 

Twisted Baked Donuts

 

Ingredients:

2 cups flour (sifted)

2 tsps instant active dry yeast

3 -4 tsps sugar

1/2 tsp ground nutmeg

3 tbsp margarine (simas)

1/2 tsp salt

1 egg

Sesame seeds for sprinkling

Method

Soak the yeast with 1 tsp of sugar and  1/2 cup of warm water. Cover and set aside.

 Pour the flour, sugar, nutmeg in a mixing bowl. Stir with a wooden spoon to combine. Add the salt and stir again. Add the margarine and mix with hand till it resembles fine breadcrumbs. Gradually add the soaked yeast and mix. Knead to form a soft dough. The dough should not be watery. If the batter is too thick add little warm water or if the soaked yeast is much, you can reduce it so that the dough will not be watery.

 Cover and keep in a warm place to rise for 30 minutes. It will double in size. After 30 minutes, deflate the dough. Cut with a knife into 10 or more pieces. Mould each into ball. Arrange the balls in the mixing bowl, leaving some space between each ball. Take one of the balls and sprinkle some flour on a board. Roll flat with a rolling pin. Then roll into a thin log like alkaki. Follow the picture below to make your twisted donuts.

When you have finished twisting the donuts. Spread a parchment paper ( baking paper) in a baking tray and arrange the twisted donuts on the parchment paper leave some space between each of the donuts. Keep in a warm place to rise for 5-10 minutes.

  Break the egg in a small bowl and whisk. Brush the top of the donuts with the whisked egg. Use a brush to do that. Sprinkle some sesame seeds on top of each donut. Bake in a preheated oven for 20-25 minutes or till golden brown. Twisted Baked Donuts are 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

Stir Fried Spaghetti

 

Ingredients:

1/2 bag spaghetti (break into 4 pieces,)

3 large carrots (peeled & diced)

2 handfuls of chopped spring onions

1 cup ground red bell peppers, spring onions & onions

1/2 cup diced red bell peppers & onion

1 ground tbsp turmeric, fresh turmeric, ginger, garlic & fresh curry leaves

3 stock cubes

1 tsp thyme

1 tsp parsley

1/2 cooking spoon oil

       Method

Parboil the spaghetti. Wash and strain. Set aside.

  Heat the oil in a large pan. Saute the ground ginger, garlic, turmeric and fresh curry leaves. Add the ground red bell peppers, spring onions and onions. Stir fry for 5 minutes on medium flame. Add the diced carrots, red bell peppers and onions. Stir fry for 3-5 minutes. Add the thyme, parsley, stock cubes and chopped spring onions. Stir. Cook for 2 minutes. Add the parboiled spaghetti and stir fry. Cook for 5 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

My Signature Fried Rice

 

Ingredients:

1 cup rice

1 large dried fish (deboned, cut & washed into pieces)

3 carrots (peeled & diced)

1/2 cup diced green beans

1 handful of chopped spring onions

1 cup ground bell peppers, spring onions & onions

1 large diced red bell pepper

1 onion diced

1 tbsp ground turmeric

1 tbsp ground fresh ginger, garlic & fresh curry leaves

3 stock cubes

1 tsp thyme

1 tsp dried parsley

1/2 cooking spoon oil

    Method

Parboil the rice, wash and strain. Set aside.

  Heat the oil in a pan. Saute the ground ginger, garlic, turmeric and curry leaves. 

Add the ground red bell peppers, spring onions and onions. Stir occasionally for 5 minutes on medium flame. Add the dried fish, carrots, diced red bell peppers, green beans and onions, stock cubes, thyme, parsley  for stir fry 5 minutes. Add the rice and stir fry till well combined. Cook on low flame for 5 more minutes. 

Rice is ready! Serve warm and enjoy!

© 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

My Signature Stir Fried Pasta

 I called it My Signature Pasta because I grinded red bell peppers, onions and spring onions in a mortar. You know it gives a unique taste than blending in a blender. Also grinding the vegetables with spring onions. It's also a secret of good cooking. However, I ground fresh ginger, garlic, fresh curry leaves and turmeric. These are some of my secret spices especially when I grinded the garlic, ginger and fresh curry leaves with turmeric. Instead of using ground turmeric in the cooking. No need of using curry powder to give your food colour and taste. The ground fresh turmeric has substituted it. And that flavour of fried boiled meat that has been boiled with good and healthy spices will of course give your food a very good taste. 

  Hope you will try the recipe and give me feed back 😊

Ingredients:

1 1/2 cups pasta

1 cup chopped fried meat

1 diced onion

1 large diced bell pepper

1 cup ground red bell peppers, spring onions & onions

1 tbsp ground ginger, garlic, fresh curry leaves & 1 fresh turmeric

1 cup diced carrots & green beans

1 diced green bell pepper

3 stock cubes

1/2 tsp thyme

1/2 cooking spoon oil

  Method

Parboil the pasta in boiling water till aldante. Strain and set aside.

Heat the oil in a pan. Add the ground ginger, garlic, fresh curry leaves and turmeric. Saute on low flame. Add the ground bell peppers and onions. Stir fry on medium flame for 3-5 minutes. Add the diced carrots, green beans, fried meat, diced onion, red bell peppers, green bell peppers, stock cubes and thyme. Stir now and then for 5 minutes. Stir in the parboiled pasta and stir fry on low flame. Cook for 5 minutes. 

My signature pasta 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

Three in the Pan

 

Three in the pan is a Traditional Dutch Pancake that dollops three batter in a pan. The recipe is just like the pancake you know but in this case, you have to fry three dollops if the batter in one pan. I added dried mixed fruits to give it an extra flavour. It's simple to make and so delicious especially when I served with sliced bananas and chocolate syrup. You can serve with maple syrup or alone. Hope you will try it and enjoy it like I did. The video has been uploaded on my YouTube Channel"Asmie's Kitchen" you can watch it there  Below are the ingredients I used in making the three in the pan.

  Ingredients:

200g sifted flour

1 egg

1 1/2 tsp baking soda

4 tbsp sugar

4-5 tbsp dried mixed fruits

1 tbsp margarine

350ml milk (I diluted 3 tbsps of powdered milk with 1 cup plus few tbsps water)

   Method

Add the sifted flour, baking soda and sugar in a mixing bowl. Stir to combine. Break the egg in the bowl, add the milk and stir. Whisk till free of lumps. 

 Heat 1/2 tbsp of the margarine in a non-stick pan. Add 3 scoops of batter in the pan. Cook on medium flame for 1-2 minutes or until some bubbles appear on the pancakes. Flip over and fry the other side for 1-2 minutes. Remove from the pan. Repeat the process till you exhaust the whole batter. 

Serve with sliced bananas and chocolate syrup. You can serve with raspberries and maple syrup or serve alone.© 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