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Noodles Soup

Ingredients:
1 pack of noodles
1 boiled egg
1 peeled & diced carrots
1 handful of spring onions
1 diced red bell pepper
1 diced onion
1 tsp ginger and garlic paste
1 cup stock
1 diced tomato
A dash of paprika
A dash of all spice
1 tbsp of oil
 Method
Parboil the noodles and strain. Set aside.
   Place a medium pot on the fire. Add the oil. When hot, add the ginger and garlic paste. Fry for some seconds. Add the carrots, red bell pepper and onion. Stir till the veggies are soft. Pour the stock in the pot. Add the noodles seasonings, paprika, all spice, half of the chopped spring onions and bring to the boil. Add the parboiled noodles, stir and cook on low flame for some minutes.
  Pour in a porcelain bowl, place a slice of boiled egg and tomato on the noodle soup. Sprinkle some spring onions and diced carrots. Serve warm and watery and enjoy!
(c)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

Puff Puff

Ingredients:
1 cup flour
1 1/2 tbsp sugar
1 tsp yeast
Pinch of salt
3/4 cup warm water
1/2 bottle oil

  Method
Seive flour in a medium mixing bowl. Add the yeast, sugar, salt, warm water and mix well. Cover with a cling film and keep in a warm place to proof. Take a bit of the mixture and fry in hot oil till golden brown.
   I served mine with chocolate syrup.
(c) 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(c)Asmie's Kitchen

Frosted Cupcakes

Ingredients:
2 cups of flour
1 tsp baking powder
1 cup sugar
4 tbsp margarine
4 eggs
1 tsp vanilla extract

Method
Cream sugar and batter with wooden spoon or in a cake mixer till pale. Break the eggs and add into the bowl of sugar- margarine. Add the vanilla extract, stir well or blend. Add the seived flour and baking powder. Stir or blend. Add a cup of milk (dilute powdered milk with water), blend well till fluffy.
  Arrange paper cases in a muffin tray and scoop 2 tbsp full of the batter inside the paper cases. Bake in a preheated oven for 30-35 minutes in a moderate temperature or till golden brown.
 
   Buttercream Frosting
Ingredients:
1/2 pack icing sugar (seived)
1/2 bag margarine
1 tsp vanilla extract
A drop of food colour

  Method
Beat margarine with wooden stick or cake mixer till pale and it double in quantity. Add the icing sugar little at a time, blending till fluffy and double in quantity. Add fee drops of vanilla and food colour, blend. Pour the buttercteam frosting in piping bag with nozzle. Decorate on the cupcakes. Add any topping of your choice like biscuits, wafer sticks, chocolates, etc. Serve and enjoy!
(C)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(c)Asmie's Kitchen

Fish Balls in Veggies Sauce

Ingredients:
2 fish (herring) (Shawa)
2 grated red bell peppers & 1 scotch bonnet
1 chopped onion
2 cups diced tomatoes & bell peppers (green, red)
1 diced onion
1 tsp ground ginger
3 stock cubes (1 for the fish balls & 2 for the sauce)
1 tbsp curry powder
Salt to taste
1 tbsp ginger and garlic paste
1/2 tsp teema's pepper sauce
1 tbsp chopped scent
1/2 bottle oil

Method
Boil the fish with some salt. Flake and remove the bones. Add the grated bell peppers, diced onion, scotch bonnet, seasonings and a dash of ground ginger and curry powder. Mix well. Mould into balls. Break the eggs in a small bowl, add a pinch of salt and whisk.
  Heat some oil in a pan. Dip the fish balls into the whisked eggs and fry in hot oil till golden brown. 
   Heat some oil in a pan. Add the ginger garlic paste, chopped scent leaves and fry for some seconds. Add the pepper sauce,  diced onioñs and fry till translucent. Add the tomatoes, bell peppers,seasonings and  spices, fry for some minutes. Add the fish balls and stir gently in order not to break the balls. Cover and cook on low heat. Stir now and then gently. 
 Serve the fish balls with white rice and enjoy!
(c)Asmie's Kitchen
No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner (c)Asmie's Kitchen

Cakes on stick

Ingredients:

Vanilla Cake
1 tin of flour
1 tsp baking powder
2 eggs
2 tbsp margarine
1/2 cup sugar
1/2 tsp vanilla extract
1 small cup of milk

 Method
Seive the flour and set aside.
 Cream the margarine and sugar in abowl till pale and double in quantity. Add the eggs, vanilla and stir. Mix the flour and baking powder. Add  in the sugar-margarine bowl. Stir well.
 Grease a medium baking pan and pour the batter. Bake in a preheated oven for 30-35 minutes. Remove from the pan. Keep on a rack to cool.
 
Chocolate Cake

Ingredients:
1 tin of flour
2-3 tbsp cocoa powder
 1/2 tsp baking powder
2 eggs
2 tbsp margarine
1/2 peak milk tin of sugar
1 small cup of milk
1/2 tsp vanilla

Method
Seive the flour in a bowl and set aside.
  Cream the sugar and margarine in a bowl till pale and double in quantity. Add the eggs and vanilla, stir. Mix the flour with baking powder. Add in the bowl of sugar - margarine. Stir well.
  Grease the baking pan and pour the batter. Bake in the preheated oven for 30-35 minutes. Remove from the oven, place on a rack to cool.
  Cut the cake into squares. Arrange the vanilla and chocolate cakes on a tooth pick. If you have skewers, you can use it. Drizzle with chocolate syrup, melted chocolate or buttercream frosting.
  (C)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 (c)Asmie's Kitchen





(c) Asmie's Kitchen

Spicy Offal Pepper Soup


Spicy Offal Pepper Soup

Ingredients:
1 kg offal (cut into medium size)
1 medium cup blended bell peppers & onions
1 tbsp crushed fresh garlic
1 tbsp ground fresh ginger
1 tbsp chopped fresh curry leaves
1 tbsp chopped mint leaves
Chopped spring onions
1 tsp or 1/2 tsp paprika
A dash of all spice
Few pieces of ground cardamom seeds
1 tsp ground turmeric
1/4 tsp ground black pepper & cloves
2 dried bay leaves
2 cardamom pods
3 stock cubes
Salt to taste

  Method
Wash the offal thoroughly. Put in a pot. Add enough water to cook it. When the offal is almost tender, add the blended vegetables, chopped spring onions, spices and seasonings. Stir and cook on medium flame, till the offal's tender. Before serving, remove the bay leaves and cardamom pods.
Serve watery. Garnish with chopped spring onions.
(©Asmie's Kitchen
All right reserved. No part of this recipe should be copied or transmitted in any form or by any means, electronic, or otherwise without the permission of the copyright owner©Asmie's Kitchen 

Garau Garau (A combination of plain of Rice & Beans)

Ingredients:
1 peak milk tin rice
1/2 peak milk tin beans
1 small potash
1/2 cooking spoon oil
1tsp or tbsp Asmie's Kitchen Ground Pepper
A dash of salt
1 stock cube

  SALAD
1/2 bunch lettuce
1/4 small cup diced olives
1/2 cucumber
1 diced onion
1 diced bell pepper
Italian Dressing or any dressing of your choice

Method
Boil the rice with some water, wash and strain.
  Boil the beans with the potash and  some water. Strain it.
  Place a medium pot on the fire. Add some water. Allow to boil. Add the rice and beans. Cook on medium flame till the rice and beans are cooked and the water has absorbed.
   Fry the oil with onion. Add the rice, salt, stock cube, ground pepper, 2 tbsp of oil in a plate, mix well.
 In a medium bowl, add the lettuce, black olives, onions, cucumber, bell pepper, add 3-4 tbsp of Italian Dressing or any dressing of your choice and mix. Add the salad on top of the rice. 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.©Asm
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