Ingredients:
2 large garden egg (cut into cubes)
3 fresh fish (herring) (Shawa) Cleaned, cut & boiled
2 sliced onions
1 cup sliced tomatoes
1 cup grated Scotch bonnet & red bell peppers
1 tbsp chopped curry & mint leaves
2-3 stock cubes
A dash salt
1 tbsp curry
1 cooking spoon oil

 Method
Heat the oil in a pan. Add the sliced onions and fry for a minute or 2. Add the grated scotch bonnet, chopped curry, mint leaves and red bell peppers, stir fry. Add the sliced tomatoes and fry for few minutes. Add the fish, stir fry for a minute. But don't break the fish. Pour little amount of water, garden eggs, seasonings and curry. Stir gently. Cook on medium flame.
  Serve with white rice, yam,etc
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 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

Grilled Fish

Ingredient:
1 tilapia fish

   For Marinate:
1/4 cup oil
1 tbsp ground chilli pepper
1 stock cube
1 tsp curry powder

  For Veggies Sauce:

1 bowl of chopped red bell peppers, green bell peppers & onions
1/2 cup chopped spring onions
1 tbsp ginger and garlic paste
1 tbsp chopped curry and mint leaves
2 stock cubes
1 tsp Asmie's Kitchen ground ginger
A dash of paprika
A dash of all spice
1 tsp turmeric
1/4 tsp cumin seeds
1 cooking spoon oil

  For Potato salad:

5 Irish potatoes
1 cup chopped green beans
3-5 tbsp mayonnaise
1 -2 tbsp mustard
A dash of salt
A dash of ground black pepper

  Method
Grilled Fish
Scrape the fish, remove the unwanted parts i.e the intestines, etc wash and keep on a strainer to drain the excess water from the fish. Make 3 slits on the fish, flip the other side of the fish and make another 3 slits.
   Mix the marinate ingredients, the oil, chilli pepper, stock cube. Use a brush to rub the marinate all over and inside the fish. Grill in a preheated oven for 20 minutes at 220o. Remove from the oven and set aside.
 
 Veggies Sauce
Heat oil in a pan. Add the cumin seeds, fry for 30 seconds. Add ginger- garlic paste, chopped mint and curry leaves. Fry for a minute. Add the veggies i.e the bell peppers, onions, spring onions and stir fry for some minutes. Add the turmeric and stir fry for 5 minutes. Remove the pan from the fire and set aside.

  For the Potato Salad:

Wash and boil the potatoes with some salt. Strain  and allow the potatoes to cool. Peel and cut into cubes. Put in a bowl. Cut the green beans and also put in a bowl.
  Make your mayo- mustard dressing: mix the mayonnaise and mustard in a small bowl. Add the salt and black pepper, mix well. Add it in the potato bowl. Mix gently with fork or spoon.

  Plaiting: Put the grilled fish in the middle of a plate, add the potato salad on the right side of the plate then add the veggies sauce on the left side of the plate and serve. Enjoy!
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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

Ingredients:
1/2 kg beef (for steak) thinly sliced
1 cup suya spice
1/2 cup oil mixed with 1 stock cube
3 sliced tomatoes
1 medium sliced cucumber
1 sliced onion

   Method
Rub the oil mix on the steak. Flip over and rub the oil on the other side. Coat the steak in the suya mix. Loop the steak in the steak (2 or 3 pieces). Grill the steak in a preheated oven for 15 minutes. Serve with the sliced vegetables.
©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

  Ingredients:
1/4 kg beef
2 tomatoes (diced)
1 red bell pepper (diced)
1 onion (diced)
1 tsp salt
3 stock cubes
1 tbsp suya spice
1 tbsp ground chilli pepper
2 tsp ginger powder
 1 tbsp garlic paste
3 tbsp oil
 
Method

Put the beef in a medium pot. Add the tomatoes, red bell pepper, onion, 1 tsp ginger, garlic paste,1 tsp salt, 2 stock cubes and enough water to cook the beef. Cook till the beef is tender and the stock is totally dried out.

  Blend the cooked beef in a big blender. You can blend it in the small blender for blending spices, nuts, etc. It blends faster. Blend 3 - 5 minutes.

  Put the blended beef in a medium bowl. Add the suya spice, ginger, stock cube, a dash of salt, ground chilli pepper and mix well to combine.

  Heat the oil in a pan. When hot, add the beef and stir continuously till golden brown. Serve and enjoy!
©Asmie's Kitchen
  All right reserved. No part of this copy should be copied or transmitted in any form or by any means without the consent of the copyright owner©Asmie's Kitchen

Ingredients:
1 large egg
1/4 tsp salt
1 tsp lemon juice
1 tbsp mustard
1 tbsp vinegar
1 cup oil

  Method
Blend all the ingredients except oil in a blender for a minute. Gradually, add the oil little at a time, continue blending till thick.
 Homemade Fail Proof Mayonnaise is ready! Serve with salad 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

Ingredients:
2 slices of vanilla cake
100g powdered whipped cream
100g powdered milk (dilute with cool water)
3 tbsp icing sugar
A pack of wafer sticks
A handful of chocolate chips
Chocolate Syrup

Method
 Crush the vanilla cake slices into small pieces with your hands.

  Pour the milk in a cake mixer. Add the powdered whipped cream, icing sugar and blend on medium speed for a minute then increase to maximum speed and blend till thick.
   If it is not thick, add a tbsp of icing sugar and blend till thick.

  Get a glass cup. Add 2-3 tbsp of the scrambled vanilla cake into the glass cup. Scoop in 3 tbsp of the whipped cream or pour the whipped cream in a piping bag with a nozzle and pipe the whipped cream on top of the cake. Repeat the process till you reach the edge of the glass cup. Make sure the whipped cream should be on top. Sprinkle crushed wafer sticks & chocolate chips. Drizzle some chocolate syrip.
      Serve immediately 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

Ingredients:
1 whole chicken (cut the chicken, don't use the neck & wings)
10 small potatoes (cut into 2)
1 tbsp paprika
1 tbsp ground garlic
 1 tbsp onion powder
2 tbsp dried rosemary leaves
1 1/2 tbsp thyme
1 tsp Caribbean rub
1 tbsp dijon mustard
3 tbsp lemon juice
1/3 cup olive oil
10 cloves of garlic (unpeeled)
2 diced onions
1 tsp dried parsley
Few pieces of fresh parsley (for garnishing)
1-2 tbsp oil for greasing

  Method
Put the paprika, rosemary leaves, ground garlic, onion powder, dijon mustard, salt, ground black pepper, Caribbean rub, dried parsley, olive oil and lemon juice in aa medium bowl. Mix them all together. Add the chicken one after the other in the marinate, coat the chicken parts well. Add the garlic cloves and coat well in the marinate. Cover with a cling film. Marinate for 1- 2 hours. Grease a baking dish with the oil. Place the marinated chicken and garlic cloves in a baking dish.
  In another bowl, put the potatoes, 1 tbsp dried rosemary leaves, a dash of ground black pepper, some salt and some olive oil. Toss well. Add the potatoes and diced onions on top of the marinated chicken. Roast in the oven for 1 hour or until the chicken and potatoes are fully cooked. Garnish with parsley and serve.
©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