Ingredients:

1 cup rice

1 large dried fish (deboned, cut & washed into pieces)

3 carrots (peeled & diced)

1/2 cup diced green beans

1 handful of chopped spring onions

1 cup ground bell peppers, spring onions & onions

1 large diced red bell pepper

1 onion diced

1 tbsp ground turmeric

1 tbsp ground fresh ginger, garlic & fresh curry leaves

3 stock cubes

1 tsp thyme

1 tsp dried parsley

1/2 cooking spoon oil

    Method

Parboil the rice, wash and strain. Set aside.

  Heat the oil in a pan. Saute the ground ginger, garlic, turmeric and curry leaves. 

Add the ground red bell peppers, spring onions and onions. Stir occasionally for 5 minutes on medium flame. Add the dried fish, carrots, diced red bell peppers, green beans and onions, stock cubes, thyme, parsley  for stir fry 5 minutes. Add the rice and stir fry till well combined. Cook on low flame for 5 more minutes. 

Rice is ready! Serve warm and enjoy!

© 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

  Hope you will try the recipe and give me feed back 😊

Ingredients:

1 1/2 cups pasta

1 cup chopped fried meat

1 diced onion

1 large diced bell pepper

1 cup ground red bell peppers, spring onions & onions

1 tbsp ground ginger, garlic, fresh curry leaves & 1 fresh turmeric

1 cup diced carrots & green beans

1 diced green bell pepper

3 stock cubes

1/2 tsp thyme

1/2 cooking spoon oil

  Method

Parboil the pasta in boiling water till aldante. Strain and set aside.

Heat the oil in a pan. Add the ground ginger, garlic, fresh curry leaves and turmeric. Saute on low flame. Add the ground bell peppers and onions. Stir fry on medium flame for 3-5 minutes. Add the diced carrots, green beans, fried meat, diced onion, red bell peppers, green bell peppers, stock cubes and thyme. Stir now and then for 5 minutes. Stir in the parboiled pasta and stir fry on low flame. Cook for 5 minutes. 

My signature pasta is ready! Serve warm 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

Three in the pan is a Traditional Dutch Pancake that dollops three batter in a pan. The recipe is just like the pancake you know but in this case, you have to fry three dollops if the batter in one pan. I added dried mixed fruits to give it an extra flavour. It's simple to make and so delicious especially when I served with sliced bananas and chocolate syrup. You can serve with maple syrup or alone. Hope you will try it and enjoy it like I did. The video has been uploaded on my YouTube Channel"Asmie's Kitchen" you can watch it there  Below are the ingredients I used in making the three in the pan.

  Ingredients:

200g sifted flour

1 egg

1 1/2 tsp baking soda

4 tbsp sugar

4-5 tbsp dried mixed fruits

1 tbsp margarine

350ml milk (I diluted 3 tbsps of powdered milk with 1 cup plus few tbsps water)

   Method

Add the sifted flour, baking soda and sugar in a mixing bowl. Stir to combine. Break the egg in the bowl, add the milk and stir. Whisk till free of lumps. 

 Heat 1/2 tbsp of the margarine in a non-stick pan. Add 3 scoops of batter in the pan. Cook on medium flame for 1-2 minutes or until some bubbles appear on the pancakes. Flip over and fry the other side for 1-2 minutes. Remove from the pan. Repeat the process till you exhaust the whole batter. 

Serve with sliced bananas and chocolate syrup. You can serve with raspberries and maple syrup or serve alone.© 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

 Scones are baked goods made with flour, margarine, milk, etc. A delicious snack. It can be served with Apricot Jam or it can be eaten a lone.

Ingredients:

3 cups flour

1 tbsp baking powder

A dash of salt

3 tbsp sugar

150g margarine

1 1/4 cups milk (dilute 4 tbsp powdered milk with 1 1/4 cups water)

Apricot Jam

Method 

Seive the flour in a bowl. Add salt, sugar, baking powder and mix to combine. Add the margarine and mix to resemble fine bread crumbs. Add the milk little at a time mixing and kneading and knead. Don't over knead. Mould into a ball. Sprinkle some flour on a board and roll it thick. Shape the dough round and cut it into triangle. Arrange on a parchment  paper on a baking tray. Brush the top of the scones lightly with egg wash (whisk egg with a tbsp water). 

  Bake in a preheated oven for 20 minutes @180oc/350of or till golden brown and double in size.

 Serve with Apricot Jam and enjoy!

© Asmie's Kitchen

All right reserved. No part of this recipe should be copied or transmitted without the consent of the copyright owner ©Asmie's Kitchen

I love Egg Stew. It's one of my favourite 😊 I added some dried fish and veggies to give it a twist and it turned out great 🥰 It's a simple recipe that doesn't take much time to prepare. With all your ingredients available you are good to go. It can be served with white rice, boiled yam or potatoes. Just pick your choice. And you can use shredded chicken, beef or any meat of your choice. Below are the ingredients I used in making this delicious stew. 

Ingredients:

1 bowl of blended tomatoes, red bell peppers, onions, spring onions, ginger, garlic & curry leaves

4 eggs

1 medium bowl of washed and de-boned dried fish

2 diced green peppers

1 large diced red bell pepper

2 diced onions

1 cup oil

4 stock cubes

1 tsp curry

1 tsp thyme (optional)

A dash of salt (optional)

1 small potash

  Method

Pour the blended tomatoes, red bell peppers, onions, spring onions, garlic, ginger and fresh curry leaves in a medium pot. Place the pot on fire. Drop the potash in the pot to prevent the stew from being sour in case if the tomatoes are sour. Stir and boil till thick.

   Add the dried washed and de-boned fish in the pot and stir. Cook for 5-7 minutes. Add the oil and stir now and then till the vegetables i.e tomatoes, etc are fried. Add seasonings, spices and stir. 

  Break the eggs in a bowl and gently pour it into the pot. Don't stir. Cover the pot and allow to cook till the eggs are set. Open the pot and stir gently. Add the diced red bell pepper, green bell peppers and onion. Stir and cover the pot. Allow to cook for 5-7 minutes on low flame. 

  Fish in Egg Stew is ready! Serve with White Rice, boiled yam or Potatoes 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 cups grits (Tsakin Kanzon Tuwo)

1 cup blended or red bell peppers & onion)

1 small sliced red bell pepper

1 cup spinach (thinly sliced) washed 

1 fresh fish (cut into medium size)

1 sliced onion

1 tsp curry powder

3 stock cubes

4 tbsp olive oil

3 tbsp sesame oil 

1 tsp thyme

1 tbsp ground scotch bonnetc, fresh curry, leaves 4 pieces of garlic, 1 piece of dried ginger

   Method

Crush the dried mush (busasshen kanzon tuwo) in a mortar. Don't grind it to powder. It should be lightly crushed into medium grits. Seive to remove the powder from the grits.

  Wash the grits to remove the stones, dirts, etc and drain in a strainer. 

  Place a medium pot on fire. Pour 2 cups of water. I used the measuring cup that comes in set, the big cup 250 ml. Which is equivalent to peak milk tin.

 Cover the pot añd allow to boil. Add the washed grits and stir. Cover the pot and cook till aldante (almost cooked) The water should absorb in the grits. If you added too much water, when the grits is almost cooked, drain the water in a strainer)

  Heat the olive oil and sesame oil in a medium pot. You can use any oil you have. Add the ground scotch bonnet, fresh curry leaves, garlic and dried ginger. Saute for a minute. Stir in the chopped or blended red bell peppers and onions. Stir fry for 5 minutes. Add the fresh sliced fish, a cup of water, spices and seasoning. Cover the pot and allow to cook. Then add the grits and stir fry. Be careful not to break the fish. Add the chopped spinach, sliced onion and sliced red bell pepper. Cover the pot and cook on low flame. Till the grits and vegetables i.e spinach, onion and red bell pepper are cooked. Or cook for 5 minutes. Open the pot and stir to combine the grits and the vegetables. 

 Serve alone or with sliced boiled eggs, shredded cabbage, lettuce, tomatoes and cucumber. 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