This is an Italian Spaghetti with Sauce. But because I didn't use Parmesan Cheese, that's why I named it Sauced Spaghetti. There is no Italian Spaghetti with Sauce without cheese. This is a simple and yet tantalizing spaghetti dish. It's oil free. But if you want to add some oil you can do so. I really enjoyed it. It's a new method of making spaghetti. It's a must try.
Ingredients:
1/2 bag Spaghetti
2 cups tomato puree
3 cups blended tomatoes
1 tbsp brown sugar
1 tsp salt
1 tsp dried rosemary
1 tsp ground black pepper
1 tsp Italian seasoning
1 tsp ground garlic
3 crushed stock cubes
1 tsp thyme
3 tbsp dried onion flakes
2 bay leaves
1 tsp dried parsley for sprinkling or preferably use chopped fresh parsley
Method
Cook the Spaghetti till aldante. Drain and set aside.
Place a medium pot on fire. Pour the tomato puree, blended tomatoes, black pepper, dried rosemary, thyme, brown sugar, Italian seasoning, ground garlic, crush stock cubes, salt and one cup water. Stir and cook on medium or low flame till the tomatoes are cooked.
Add the cooked spaghetti in batches stirring to combine it with the tomato sauce. Cover the pot with a lid cook on low flame for 5- 7 minutes.
Sauced Spaghetti is ready!
Sprinkle some dried parsley or fresh parsley and serve warm. 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 cup flour (seived)
1 tsp baking powder
1 tsp turmeric powder
1 large egg
1/2 cup milk (dilute 2 tbsp powdered milk with 1/2 cup water)
1 cup water (use the measuring cup; 250ml)
Method
In a medium bowl, add the flour, baking powder, turmeric,water, milk, egg and whisk till fluffy and free of lumps. Seive the pancake batter to remove any lumps. This will also make the batter become less thick.
Get an empty bottle like swan water bottle or lacasera bottle, etc and prick 6 or 7 holes at the bottom of the bottle with a clean nail. Place the bottle on a clean plate to prevent the batter from pouring. Pour the pancake batter in the empty bottle and cover with it's lid tightly.
Heat a medium non stick pan on fire. Brush the pan with a little oil. Take the bottle and drizzle the batter in the pan quickly round the pan to give it a round shape but with holes like net. Cook on low flame for a minute or almost a minute. Remove gently with a flat cooking spoon and place it on a chopping board. Fold the pancake from the right and left side. Then roll from the bottom to give you a shape like rolled mat. Just like you roll spring roll.
Continue frying the pancakes. Return the batter that poured in the plate back to the bottle. And fry it.
Repeat the process till you fry the whole pancakes.
Serve with beef, fish stew or sauce. Or serve with Strawberry Syrup like I did.© 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
Ingredients: 12 medium cocoyam (peeled & cut into cubes)
1 cooking spoon blended tomatoes, red bell peppers & onion
1 diced onion
1 handful of chopped spring onions
1 large dried fish (deboned & cut into pieces)
1/2 cooking spoon palm oil
1/2 medium fresh turmeric (peeled)
1 scotch bonnet
1 small fresh ginger
Pieces of garlic
2 stock cubes
Pieces of fresh Curry leaves
1 chopped fresh ugu leaves
1 tsp curry powder
Method
Grind the scotch bonnet, ginger, garlic, fresh Curry leaves and fresh turmeric.
In a medium pot, add the cocoyam,dried fish, blended tomatoes, red bell peppers, onions, half of the chopped spring onions and half of the diced onion, ground ginger, garlic, turmeric, stock cubes, curry powder, palm oil and scotch bonnet. Pour water to cover the cocoyam. Don't add much water Place on fire on medium flame.
When the cocoyam is almost cooked, add the remaining diced onions, spring onions and chopped ugu leaves. Stir and cook for 3-5 minutes on low flame. Remove from the fire and serve warm. 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
I love pancakes a lot. Especially savoury pancakes. My Mum thought me how to make it many years ago during our SS3 Home Management Practical in Secondary School. She also taught me how to make a meat and veggies sauce that will be served with the pancakes. I put the stir fried meat and veggies sauce on the pancakes and roll. It always taste delicious. It's one of our family's favourite. We all love it 😍 Hope you will try it and enjoy it like we did 😊
The video has been uploaded in my YouTube Channel. Don't forget to Like and Subscribe to my YouTube channel.
Ingredients:
1 1/2 cups flour
2 tsps baking powder
1/2 tsp salt
1/8 tsp ground nutmeg
1 large egg
1 cup milk (I diluted 3 tbsps powdered milk with 1 cup water)
Some oil
Method
Seive the flour in a bowl. Add the baking powder, salt, nutmeg in the bowl of flour and stir to combine. Set aside.
Pour the glass of milk in a medium bowl, break the egg and add to the milk. Whisk well. Pour it into the flour mixture and stir well till free of lumps and fluffy. If it's too thick, add some diluted milk and stir well. It shouldn't be watery.
Heat 1 tbsp oil in a pan. Add 2 scoops of the batter. Cook on medium flame. Cook till some bubbles appear on the pancakes or cook for a minute or two. Flip over and fry the other side till golden brown. Remove from the pan. Repeat the process till you exhaust the whole batter.
Serve with scrambled eggs and vegetables of your choice. © 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:
12 medium cocoyam (peeled & cut into cubes)
1 cooking spoon blended tomatoes, red bell peppers & onion
1 diced onion
1 handful of chopped spring onions
1 large dried fish (deboned & cut into pieces)
1/2 cooking spoon palm oil
1/2 medium fresh turmeric (peeled)
1 scotch bonnet
1 small fresh ginger
Pieces of garlic
2 stock cubes
Pieces of fresh Curry leaves
1 chopped fresh ugu leaves
1 tsp curry powder
Method
Grind the scotch bonnet, ginger, garlic, fresh Curry leaves and fresh turmeric.
In a medium pot, add the cocoyam,dried fish, blended tomatoes, red bell peppers, onions, half of the chopped spring onions and half of the diced onion, ground ginger, garlic, turmeric, stock cubes, curry powder, palm oil and scotch bonnet. Pour water to cover the cocoyam. Don't add much water Place on fire on medium flame.
When the cocoyam is almost cooked, add the remaining diced onions, spring onions and chopped ugu leaves. Stir and cook for 3-5 minutes on low flame. Remove from the fire and serve warm. 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
I love making ice cream at home especially during weekends or when am less busy. It's fun and the ice cream always taste good. I share it with the kids and they enjoyed it. It's a simple recipe that can be made within a short period of time. I have varieties of ice cream recipes in my blog. Feel free to check it. Hopeful you will try the recipe and will love it 🥰
Ingredients:
1 cup powdered whipped cream
2 tbsp icing sugar
100g cup milk
1/2 tsp Almond flavour
Method
Add the powdered whipped cream, icing sugar, milk and Almond flavour in the bowl of a cake mixer. Blend till thick. Pour in a container and refrigerate for 4 hours or overnight.
Scoop in a glass cup, drizzle chocolate syrup, sprinkles and serve chilled. 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
Bread Pudding is my old time favorite 😊 I made it many years ago. I craved for it this weekend and decided to make it. It tasted so delicious 🥰 My family and I enjoyed it. It's a must try recipe. It's a delicious dessert. So irresistible.
Ingredients:
10 pieces of sliced bread
4 eggs
2 cups milk
1/4 cup sugar
100g dried mixed fruits
1 tsp coconut flavour
A dash of ground cinnamon
Melted margarine for greasing the baking pan
Method
Grease the baking pan with melted margarine. Set aside.
Cut the sliced bread into cubes. Put it in the greased baking pan. Sprinkle the dried mixed fruits on top of the bread.
In a medium bowl, pour 2 cups of milk. Break the eggs and add it in the bowl of milk. Add the coconut flavour and ground cinnamon. Whisk till well combined.
Pour the milk-egg mixture in the baking pan, over the bread. The mixture should be soaked in the bread.
Bake in a preheated oven till tooth pick inserted comes out clean and the top of the bread is golden brown.
Serve warm with Caramel sauce or Bread pudding sauce. But I served mine with strawberry syrup.
© 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
