Ingredients :
8 Irish potatoes (boiled, peeled & sliced)
4 Eggs (boiled & sliced)
2 medium foreign cucumber (sliced)
3- 4 tomatoes (sliced)
1 large onion( sliced)
1 small tin baked beans
Salad cream
1 stock cube
Pinch salt

   Method
Put the sliced potatoes, tomatoes, onions, eggs,  cucumber, baked beans, some salad cream and seasonings in a bowl. Stir well and serve with any dish 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 

Ingredients:
3 peak milk tins flour
1 tsp baking powder
1 tsp salt
2 tsps sugar
2 tsps vanilla flavour
Food colours
Some oil for shallow frying

   Method
Seive flour. Add salt, sugar, baking powder and eggs. Stir and add some water. Whisk till fluffy. Divide the mixture in different bowls. Add different food colours and vanilla flavour to each bowl,  stir well. Heat some oil in a non stick pan, add some of the coloured mixture and fry, one at a time.
   For the heart shaped pancakes, heat some oil in a pan, place the heart shape tin in the pan and add some of the mixture inside. Allow to fry for a minute. Gently remove the tin and flip over the pancakes and fry for another minute.
  Serve with ketchup.
(c) Asmie's Kitchen
  ***       ***
 Copyright 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.(c) Asmie's Kitchen 

Ingredients:
3 peak milk tins flour
2-3 eggs
3 tbsps margarine
3 tsps castor sugar
Pinch salt
1 tsp vanilla extract
Lemon zest
1/2 bottle of oil for frying
 
   Method
In a bowl, seive flour. Add the dry ingredients,(salt and sugar),  lemon zest and mix. Pour 1 medium cup of boiled water in a mixing bowl, add the margarine, vanilla extract and allow to melt. You can stir it, so that it will melt quickly. Add some flour and whisk with whisker until fluffy. Break eggs and add inside the bowl, whisk. Allow to cool for some minutes. Use piping bag with a nozzle and pour the mixture inside it. Twist the edge of the piping bag to be able to pipe the mixture easily.
    Heat some oil in a pan and pipe the mixture inside the hot oil. It will be long. Dip in Cinnamon sugar and serve with chilli sauce.
(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  

Ingredients:
3 1/2 peak milk tins
2 eggs
1 tsp baking powder
2-3 tbsps margarine
5 tbsp powdered milk
Pinch salt
   Filling:
Minced meat
2 sliced onions
2 sliced green peppers
1/2 medium cabbage (shredded)
1 medium cup tomato sauce
Seasonings
1/2 tsp dried oregano
1/2 tsp dried basil leaves
1/2 tsp White pepper
1/2 tsp each of Asmie's Kitchen spices: mixed spices, ginger, garlic & secret of cooking
1 tbsp olive oil

    Method
Seive the flour in a mixing bowl, add pinch salt, powdered milk and baking powder. Mix and add margarine and mix well till smooth. Add eggs, mix and add some water. Knead to form a soft dough. Cover with a kitchen cloth and allow to rest for some minutes.
   Filling Method: Heat some oil in a pan, add the minced meat, seasonings and spices stir fry till it change it's colour and water has starting coming out of it. Add the shredded cabbage and stir for few minutes. Remove from the fire and pack.
   Back to the dough, sprinkle some flour on a surface. Sprinkle some flour on the dough and knead for two months minutes. Divide the dough into two. Use hand to flatten it or roll it flat with a rolling pin but it should be a bit thick. Rub the olive oil on the two dough. Rub the tomato sauce with the back of a spoon. Add the minced meat and cabbage mixture. Lastly add the sliced onions and green pepper. Bake in a preheated oven for 15-20 minutes.
(c)Asmie's Kitchen
                   ***      ***    ***
   Copyright 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(c) Asmie's Kitchen 

      *                     *                  *
ASMIE'S KITCHEN RAMADAN TIME TABLE
*                        *                        *
DAY 1
*PAP, AKARA, TUWON SHINKAFA WITH VEGETABLE SOUP(MIYAN TAUSHE), FRUIT SALAD & LIVER PEPPER SOUP (FARFESUN HANTA)

DAY 2
* KUNUN GYADA, MOI MOI, STEAMED COUS COUS (DAMBUN COUS COUS) & VEGETABLE SALAD

DAY 3
* KUNUN TSAMIYA (TAMARIND PAP), FRIED RICE, COLE SLÀW & BANANA PANCAKE

DAY 4
*KUNUN KANWA, KOSAN DOYA, ZIRBIYAN & KWADON ZOGALE

DAY 5
*KUNUN COUS COUS, FRIED YAM & EGGS, BIRABISKO WITH VEGETABLE SOUP & KWADON RAMA

DAY 6
*KUNUN ALKAMA, PANCAKE, DAN WAKE, CUCUMBER & TOMATO SALAD

DAY 7
* KUNUN ACCHA, SPAGHETTI WITH GETSHA SAUCE, POTATO SALAD & OFFAL PEPPER SOUP (FARFESUN  KAYAN CIKI)

DAY 8
*WHITE RICE WITH LIVER SAUCE, FISH PEPPER SOUP, FRIED PLANTAINS (SOYAYYEN PLANTAIN) & TEA

DAY 9
*COCONUT RICE, CABBAGE SALAD, EGG PUDDING (ALALEN KWAI), LEMUN GWANDA & PAP (KOKO)

DAY 10
*RICE PORRIDGE (FATEN SHINKAFA), SHURBA, FRIED POTATOES & KIDNEY (SOYAYYEN DANKALI DA KODA)& PAP(KOKO)

DAY 11
*SINASIR WITH UGU SOUP, KUNUN GYADA, ROASTED FISH (GASASSHEN KIFI), FRUIT SALAD & FRIED SWEET POTATOES (SOYAYYEN DANKALIN HAUSA)

DAY 12
*DASHISHI WITH VEGETABLE SOUP (MIYAR TAUSHE), FANKEN PLANTAIN & QUAKER OAT (KOKA OAT)

DAY 13
*JOLLOF RICE & FISH (JALLOF DIN SHINKAFA DA KIFI), KIDNEY PEPPER SOUP(FARFESUN KODA), AKARA & PAP(KOSAI DA KOKO)

DAY 14
DOLUMAN, RAW SPINACH SALAD (SALAD DIN ALAIYAHU), WATER MELON JUICE (JUICE DIN KANKANA), FRIED POTATOES (SOYAYYEN DANKALI) & KUNUN ACCHA

DAY 15
*DAMBUN ACCHA, PAP (KOKO), FRIED YAM & EGGS (SOYAYYEN DOYA DA KWAI) & FRUIT SALAD

DAY 16
*TALIYAN DANKALIN HAUSA, KWADON ZOGALE, BEEF PEPPERSOUP (FARFESUN NAMAN RAGO) & TEA

DAY 17
*TUWO & MIYAN KUKA, FISH PEPPERSOUP, KUNUN GYADA & AKARA (KOSAI)

DAY 18
*COUS COUS WITH CABBAGE SOUP, FRIED FISH & KUNUN ALKAMA

DAY 19
*TUWO SEMOVITA WITH MIYAN MARGHI , MOI MOI & PSOUP DAY 20
*YAM PORRIDGE (FATEN DOYA), FRIED PLANTAINS, TEA & FRIED EGG

DAY 21
*POTATO PORRIDGE (FATEN DANKALI), SALAD(SALAD NA KAYAN LAMBU), KUNUN KANWA & AKARA (PAP)

DAY 22
*WAINA WITH BITTERLEAF SOUP (MIYAR SHUWAKA), FRUIT SALAD, CHICKEN PEPPERSOUP (FARFESUN KAZA), ROASTED FISH (GASASSHEN KIFI) & KUNUN TSAMIYA

DAY 23
* FANKASAU WITH VEGETABLE SOUP (MIYAN TAUSHE), ROASTED POTATOES & EGGS (GASASSHEN DANKALI DA KWAI) & TEA.

DAY 24
*MACARONI WITH EGG SOUP (MIYAN KWAI), ROASTED PLANTAIN & PAP (KOKO)

DAY 25
*SPAGHETTI WITH POTATO SOUP (MIYAN DANKALI), FRIED YAM (SOYAYYEN DOYA) & TEA.

DAY 26
*TUWON SEMOVITA WITH OGBONNO SOUP, BEEF PEPPER SOUP, FRUIT SALAD & PAP (KOKO)

DAY 27
* PLANTAIN PORRIDGE (FATEN PLANTAIN), PAP, AKARA & LETTUCE SALAD

DAY 28
* DAMBUN TSAKI, CABBAGE SALAD, MOI MOI & PAP

DAY 29
*WHITE RICE WITH FISH STEW(MIYAN KIFI), KWADON RAMA, KUNUN GYADA & AKARA(KOSAI)

DAY 30
* TUWON SHINKAFA WITH DRY OKRO SOUP (MIYAR BUSASSHIYAR KUBEWA),OFFAL PEPPER SOUP FARFESUN KAYAN CIKI, TEA, SANDWICH & FRUIT SALÀD
     RAMADAN MUBARAK!
MAY ALLAH SEE  US THROUGH, AMEEN.
©ASMIE'S KITCHEN       

Ingredients:
2 sliced cooked, mashed yam
Sliced bell peppers, onions & tomatoes
1 whisked egg
Chopped cabbage
Chopped spring onions
Stock cubes
Salt
Spices
1 cooking spoon oil

METHOD
Heat the oil in a pan & fry the sliced veggies with spring onions. Add chopped cabbage, maggi, salt & spices. Stir till fried. Add the whisked egg & stir fry till well scrambled. Add the mashed yam & stir fry. Taste for salt. Reduce the heat & allow to cook gently. Pack & serve with a chilled drink.
It can be served as lunch/ dinner.
(c) Asmie's Kitchen 

Ingredients:
3-4 sliced bread (cut the edges & cut into cubes)
1 small onion (diced)
1 large tomato (deseeded & cut into cubes)
2 green peppers (diced)
1 carrot (peeled & cubed)
1 tbsp groundnut (crushed)
Pinch salt
1 stock cube
1/4 tsp turmeric
Few tbsps olive oil
Chopped moringa for garnishing
 
   Method
      Heat the oil in a pan and add cumin seeds, fry for a minute. Add the carrots and cover the pot to soften it. Add the groundnuts and fry
 quickly. Then add the diced onion and green peppers, fry for 1-2 minutes. Add the tomato, seasonings and spices, fry for 1-2 minutes on low heat. Finally, add the bread and stir gently. After a minute, remove the pan from the fire.
    Garnish with chopped moringa or any green vegetable of your choice.
(c) Asmie's Kitchen