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

Method
Preheat your oven. Seive the flour and set aside.
  Cream the sugar and margarine in a mixing bowl till fluffy. Add the flavour, eggs, one after the other, stirring. Add the flour little at a time, stirring till dropping consistency. Grease your baking tin and pour in the mixture. Bake in the oven for 25-30 minutes or till golden brown. Remove from the oven and put on the cake  upside down on the cake board to cool. Rub 2 tbsps of margarine all over the cake.
   
  Fondant Icing
Ingredients :
3 packs of icing sugar
1 tbsp gelatin
2 tbsps glucose
1 tbsp shortening
1 tbsp glycerine
1 tbsp CMC
1 tbsp coconut  flavour
   
Method
Place a small pot on the fire (on low/ medium heat) and pour 1 small peak milk tin of water, add the gelatin and stir till thick. Stir in the glucose and continue stirring till it melt. Add the shortening and stir till it melt. Lastly, add the glycerine and stir till well mixed. Remove the pot from the fire and set aside.
    Sprinkle some icing sugar on the board. Pour 2 1/2 bags of icing sugar on the board and make a hole in the middle, add some of the gelatin liquid and mix. Continue adding the liquid and mixing. Knead till  a soft. Roll flat with a rolling pin and spread on the cake, level it. And decorate the way you want.
(c)Asmie's Kitchen 

Ingredients :
3 cups flour
1 tsp baking soda
1 tsp salt
1 small tin peak milk of sugar
4 eggs
3 red apples (diced )
3-4 tbsps of pecan (crushed )
1 tsp vanilla flavour
1/2 margarine
1/4 small cup grated coconut
Glazing:
1 medium cup blended brown sugar
1/2 margarine
1 peak milk tin

Method
  Preheat your oven to 180oc.
In a medium mixing bowl, cream sugar and margarine till fluffy. Add eggs and stir till well mixed. Then add salt, baking soda, vanilla flavour, grated coconut, diced apples and stir till well mixed.
  Grease your muffin tray and pour in the batter. Bake for 15-20 minutes or till golden brown.
   Glazing:
Mix the blended brown sugar, margarine and milk in a small pot. Place on fire and stir till it melt. Remove from fire and pour over the hot cake. Serve immediately and enjoy!
(c)Asmie's Kitchen

Ingredients "
20 Irish Potatoes (peeled & cut into strips)
Shredded Chicken
2 green peppers (cleaned & cut into strips)
7 Bell peppers (cleaned & cut into strips)
5 carrots (peeled & cut into strips )
Pieces of green beans (diced)
1 large onion (diced)
1 tbsp curry
1 tsp thyme
2 tbsps ground ginger
1 tbsp crushed garlic
1 tbsp powdered garlic, ginger & onion
Salt to taste
2 stock cubes
1/2 tsp turmeric
1 tbsp thyme powder
1 tsp ground cinnamon
2 cooking spoons oil

Method
Marinade the shredded chicken with some salt, 1 stock cube, 1 tbsp ginger, garlic, onion powder, chopped onions, 1 tsp crushed garlic and thyme powder. Mix till well mixed.
  Fry the potatoes, pack and set aside.
    Heat the oil in a pan and fry the shredded chicken. Add the onions, bell peppers and fry for 3-4 minutes. Add the carrots, green beans, green peppers,seasonings and spices stir fry for 5 minutes. Add the fried potatoes and fry for another fry minutes on medium flame.
   Serve and enjoy!
(c)Asmie's Kitchen
     

Ingredients :
2  small cups rice
1 small cup small tilapia fish
Pieces of green beans (diced)
3-4 carrots (peeled & diced)
1 large onion (sliced)
1 small cup of bell peppers (diced)
1 1/2 tbsp curry
2 stock cubes
Salt to taste
1 tbsp ginger
1 tsp crushed garlic
2 cooking spoons oil

Method
Heat the oil in a deep pan and fry the fish. Add the bell peppers and onions, fry for 5 minutes.  Add the seasonings and spices, stir fry for a minute. Then add the carrots and green  beans and fry for 5 minutes. Gradually add the rice and stir till well mixed. Allow to simmer for two minutes. Remove from the fire and serve with shredded cabbage and plantain.
(c)Asmie's Kitchen 

Ingredients:
3 small cups rice
2 eggs
4 carrots (peeled & diced)
1/2 small cup peas/ green beans (diced)
1 onion chopped
1 stalk celery
2 tbsps red pepper flakes
1 chopped red pepper
2 tbsp soy sauce
2 tbsps ginger
2 tbsps garlic (crushed)
4 tbsps olive oil

    Method
Heat some oil in a deep frying pan, break the eggs and pour inside the pan, sprinkle a pinch of salt and scramble it. Pack the eggs and set aside.
   In the same frying pan, add 3 tbsps of oil and the onions and fry quickly on high flame. Add the carrots, celery, ginger, gargarlic and cook for, 3 mins. Add the soy sauce, a tsp of olive and pour back the scrambled eggs to the frying pan and stir to mix. Then, add the rice, red pepper flakes and allow to cook for 5 mins; stirring now and then. Lastly, add the peas/ green beans and red pepper and allow to simmer for 3-5 mins.
   Serve and enjoy!
(C)Asmie's Kitchen 

Ingredients:
1/2 kg Chicken
1/2 cup yoghurt
6 blended tomatoes
4  blended green peppers
1 tsp garlic paste
1 tsp ginger paste
1 tsp crushed red chilli flakes
1 tsp coriander seeds
1 tsp crushed cumin seeds
1 tsp ground black pepper
1 tsp fenugreek leaves
1 tsp turmeric powder
Few coriander leaves
Salt to taste
2 bouillon cubes
1 diced onion
2 cooking spoons oil

Method
Heat the oil in a pan, add the chicken and fry it in a medium flame till it changes colour and the water has dried up.
  Add the ginger and garlic paste, cumin seeds, black pepper, coriander seeds, red chilli flakes and fry for some minutes. Pour the yogurt, blended tomatoes and green peppers. Cook on high flame till  the water has absorbed and a paste has formed.
   Then add seasonings, fenugreek leaves,  turmeric and diced onions. Cover and cook till the chicken is tender.
 Garnish with green vegetable and serve with White Rice or Cous Cous.
(c)Asmie's Kitchen

Ingredients:
1 small cabbage (shredded)
7 carrots (peeled & diced)
1 large onion (diced)
1 medium cup blended tomatoes, peppers & onions
Salt
2 bouillon cubes
1 tbsp curry
Pinch nutmeg
2 tsp ground ginger
1 cooking spoon oil

   Method
Heat the oil in a pan/pot. Pour in the blended vegetables and fry for 5 mins. Add the seasonings and spices, fry for few minutes. Add the cabbage,carrots and fry for another, 5 minutes. Reduce the flame and allow to simmer for a minute or two.
 Serve with white rice and enjoy!
(c)Asmie's Kitchen