Birthday Cake Ingredients:
3 small peak milk tin flour
1 bag margarine
15 eggs
2 small peak milk tin sugar
1 tbsp baking powder
1 tbsp vanilla flavour

   Method
Cream sugar and margarine till pale. Break the eggs and add, stirring. Add vanilla flavour, baking powder and flour, little at a time stirring till fluffy. Grease tart baking tin and pour in the batter. Bake in the preheated oven for 25-30 mins or till brown. Remove from the pan and place on the cake board to cool. But the cake should be turned upside down.
  Buttercream Icing
Ingredients :
1 pack Icing sugar
1 bag margarine
1 tbsp vanilla
2 tbsp liquid milk

  Method
Cream margarine till pale. Add the icing sugar gradually stirring till fluffy. Add vanilla flavour and liquid milk. Stir well. Rub the icing all over the cake and smoothen it with a palate knife. Add food colour to the remaining buttercream and stir well till well mixed. Pour into a piping bag and decorate the way you want.
(c) Asmie's Kitchen
***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:
10 Garden Egg (boiled, peeled mashed/chopped)
Pieces of Chicken breast
1 medium cup diced tomatoes
2 diced onions
1 tbsp ginger powder
1 tsp ground garlic
1 tsp secret of cooking
1 tsp mixed spices
1 tbsp ground pepper
Salt to taste
2 stock cubes
1 cooking spoon palm oil

Method
Heat the palm oil in a medium pot. Add the chicken breast, diced tomatoes and onions fry till the onions are translucent. Add little amount of water, seasonings and spices. Allow to cook for 5 mins. Finally, add the mashed/chopped garden egg and stir. Allow to cook on low heat.
  Serve with boiled yam.
(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:
1 medium Cucumber (slice half & chop half)
3 chopped tomatoes
1 chopped large onion
1 small lime
1/4 tsp salt
Salad cream
Chopped Moringa for garnishing

  Method
Mix all the vegetables in a bowl excluding the sliced cucumber. Add few drops of lime, add tbsp of salad cream, sprinkle some salt and stir. Arrange the sliced cucumber in a plate and add tbsp of the veggies salad on top of each sliced cucumber. Sprinkle some chopped moringa. 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:
2 peak milk tins flour
1 peak milk tin sugar
1 small cup margarine
1/4 small cup liquid milk
8 eggs
1 1/2 tsp baking powder
1 tsp salt
1 tbsp vanilla flavour

   Method
Sift the flour together with baking powder and salt. Set aside.
    Heat the margarine and milk on low heat and allow to cool.
    Beat the eggs with sugar till pale, thick and double in volume. Add the flour - baking powder- salt into the egg, - sugar mixture. Stir till there is no lump. Finally, pour in the margarine - milk mixture and vanilla flavour  inside the batter and stir till fluffy. Use small quantity of the batter and pour into the silicone mould baking tray and add a drop of food colours in each of the hole, stir well and bake.
     Pour half of the batter into the greased baking tin, arrange the cake balls on top of the batter then pour the remaining batter to cover the cake balls and bake till golden brown or for 25 -30 minutes.
(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:
15 potatoes (peeled & diced)
1/4 shredded cabbage
3-4 peeled & diced carrots
1 large diced onion
4-5 diced bell peppers
I handful of chopped parsley
2 stock cubes
Salt to taste
1 tsp each of Asmie's Kitchen spices:
Ginger, garlic, secret of cooking and mixed spices
1 tsp curry masala

  Method
Boil the potatoes till almost cooked. Add the bell peppers, onions, carrots, seasonings and spices. Cover and allow to cook for 5 minutes. Add the shredded cabbage and chopped parsley. Allow to simmer on low heat.
   Servea bit watery and enjoy!
(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:
4 eggs
1 peeled & diced carrot
1 chopped onion
1 handful chopped parsley
2 boiled & diced potatoes
1 diced tomato
spices
Pinch of salt
1 stock cube
2 tbsp olive oil

   Method
Whisk the eggs with all the ingredients in a small bowl. Heat the olive oil in a pan. Add the egg mixture and allow to set then flip over and fry the other side. Remove from the fire. Divide the frittata into two. Put in a plate and decorate with ketchup.
  Serve with tea and enjoy!
(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:
1 diced egg plant
1/4 shredded cabbage
3 diced carrots
2 diced onions
3 chopped tomatoes
1 handful chopped parsley
2 tbsp butter
Asmie's Kitchen spices: 1 tsp curry
1 tsp mixed spices
1 tsp ground garlic
1 tsp ground ginger
1 tsp secret of cooking
1 tsp ground Pepper

   Method
Melt the butter in a pan. Add chopped tomatoes, onions and fry for 5 minutes. Add the diced carrots, egg plant and fry for another 5 minutes. Then add the boiled potatoes and medium cup water. Add the spices and seasonings. Allow to cook for some minutes on medium flame. Finally, add the cabbage, diced green pepper and chopped parsley. Stir and allow to cook till the liquid is absorbed.
   Serve with noodles and enjoy!
(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