Ingredients:

3 eggs

2 tins of baked beans

1 cup ground tomatoes

2 sliced chilli peppers

2 sliced red bell peppers

1 sliced onion

1 tsp crushed garlic

1 ground stock cube

A dash of Asmie's Kitchen ground chilli pepper

A dash of ground black pepper

3 tbsp olive oil

Pieces of chopped spring onions for garnishing (optional)

Method

Heat the olive oil in a pan. Saute sliced onion, crushed garlic,  half of the green and red chilli peppers in the olive oil. Pour the ground tomatoes and cook for 3 minutes. Add half of the stock cube, Asmie's Kitchen ground pepper, ground stir black and pepper. Add the baked beans and give it a quick stir. Break the 3 eggs into the pan. Add the remaining green and red chilli peppers on top. Sprinkle the remaining ground stock cube and black pepper. Cover and allow to cook for 3-5 minutes or till the eggs are cooked. Garnish with chopped spring onions (optional) Serve warm and enjoy!© Asmie's Kitchen

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Ingredients:

2 sweet potatoes (peeled and cubed) 

3 eggs

1 large green bell pepper (chopped, diced or sliced)

2 large tomatoes (diced)

3 red bell peppers (diced)

1 diced onion

2 peeled and diced carrots

Pieces of chopped fresh Curry leaves

1 tsp curry powder

2 stock cubes

A pinch salt

1/2 bottle oil

 Method

Heat the oil in a pan and fry the potatoes. Set aside.

  Heat 4-5 tbsp oil in another pan. Add the red bell peppers, half of the diced green peppers, half of the onion,diced tomatoes, seasoning and spices. Stir fry till the veggies are almost cooked. Leave half of the veggies in the pan and pack the remaining in a bowl. Add the fried potatoes in the pan with the remaining fried veggies, raw veggies;onions  and green bell pepper. Make 3 holes in the  3 epan.Break the eggs on top of the potatoes and veggies. Sprinkle some ground pepper and salt. Cover the pan till the eggs are fully cooked. 

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  Ingredients:

2 cups flour

1 1/2 cups ground wheat 

2 tbsp yeast

1 tsp salt

1 tsp potash

Method

In a mixing bowl, add seived flour, ground  wheat, salt, yeast and mix to combine. Add some water and mix till thick, not too thick. Beat well with your hand. Cover and keep in a warm place to rise for an hour. It will double in size.

  Rub some oil in your palm. Add the potash and mix again. Beat it well. This will soften the fankasau. 

  Heat 1 bottle oil in a pan, get a small glass bowl. Rub oil at the back of the bowl. Place a little of the fankasau mixture on the back of the bowl. Dip your hand in some oil and gently flatten it. Make a whole in the middle. Then gently place the glass sideways close to the pan, it will slid off gently into the pan. Repeat the process. Don't overcrowd the pan. Fry till golden brown. Flip over and fry the other side till golden brown too. Pack in a strainer to strain the oil from the fankasau. Fry the rest of the fankasau mixture. Set aside.

   EGUSI SOUP

Ingredients:

3 cups ground egusi 

1 medium bowl meat and biscuit bones

3 tbsp ground crayfish

3 ground scotch bonnets

3 handfuls of sliced ugu leaves

1 chopped onion

1 diced onion

3 stock cubes

Salt to taste

1 tbsp iru

1 1/2 cooking spoon palm oil

Method

Wash and boil the meat and biscuit bones with some salt and some fresh curry leaves, to have a nice aroma. When the stock has reduced, add the iru and cook for 5 minutes. Add the stock cubes, salt, ground scotch bonnets and crayfish. Stir and add the palm oil.

   In a medium bowl, add the ground egusi and the chopped onion. Mix it with your hand. The flavour of the onion will get into the egusi. Add some water and stir to form a paste. Add spoonfuls of the egusi paste into the pot. Cover the pot and cook for 5-7 minutes. Add the sliced ugu leaves, diced onions and stir gently not to break the lumps. Cover for pot and cook for 5 minutes. Remove the pot from the fire.

  Serve the fankasau with the lumpy egusi Soup and enjoy!

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Ingredients:v

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)

150g dried mixed fruits

Olive oil 

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. Add the dried mixed fruits and knead. Don't over knead. Mould into a ball. Sprinkle some flour on a board and roll it thick. Use round cutters to cut the dough round. Arrange on a parchment paper on a baking tray. Brush the top of the scones lightly with olive oil 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!

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  Ingredients:

6 tortilla bread

Mozarella Cheese (grated)

1/2 kg minced meat

3 red bell peppers (diced)

1 large onion (diced)

1 satchet tomato paste

A handful of chopped coriander

1 tsp chopped garlic

2 tbsp  Quesadilla Spice Mix : paprika, cumin powder, ground cayenne pepper, salt, stock cube, dried oregano, ground black pepper

Some oil 

    Method

Heat the oil in a pan. Saute the chopped garlic. Add the diced onion and fry till translucent. Add the minced meat. Cook and stir now and then till no longer pink. Add the diced red bell pepper, stir occasionally. Add the tomato paste, stir. Add the Quesadilla Spice Mix and stir. Pour 1 cup water and cook till the water from the meat is absorbed. Remove from the fire and set aside. 

 Sprinkle some of the grated Mozarella Cheese on top of one of the tortilla bread. Add 3-4 spoons of the minced meat mixture. Sprinkle some chopped  coriander leaves. Sprinkle some more cheese and fold. 

   Heat a non stick pan. Place the quesadilla and cook for 2-3 minutes on medium flame. Flip the order side and cook for the same minutes. Remove from the pan. Repeat the process till you exhaust the entire tortilla bread. 

  Serve with tomato sauce, guacamole or sour cream. Enjoy!

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  This is my first attempt of making Baked Beans with White Kidney Beans also known as Cannellini Beans. I loved baked beans. I did a research and decided to make mine today. I couldn't get Haricot beans so I used White Kidney Beans instead as it's another option according to the research I carried out. The result was good and my family were impressed. It tasted delicious just like I wanted it. What I observed was, the longer it stays the longer it becomes thick. The recipe is below, hope you will try it too 😊

 Ingredients:

1 cup White Kidney Beans

1/8 cup ketchup

1/8 cup tomato paste

1 tsp Apple Cider Vinegar

1 cup beef stock but you can chicken stock

2 cups water from the beans boiled

1 tsp ginger powder

1 tsp garlic powder

1 tbsp brown sugar

1 tsp dried shallots or onion powder

1/2 tsp salt

2 tbsp cornstarch or corn flour

Method

Wash the beans in water and strain. If you can get navy or haricot beans that will be great. It's also white in colour.

  Pour the beans in a pressure cooker add enough water to cook the beans. Cook for 15 minutes. It will be almost cooked. Strain the water from the beans and set aside. Don't throw the water, you will use it to make the sauce.

  If you are not using pressure cooker, you will put the beans and enough water in a pot. Cook for 3 hours to almost 4 hours on medium flame. Till aldante (almost cooked) If the water is not enough, you can add more water till almost cooked.

  Strain the water from the beans but don't throw it away. You will use it to make the sauce.

  Place a pan on the fire. Add 2 cups of water strained from the beans, 1 cup beef or chicken stock, 1/2 cup water,  ketchup, tomato paste, apple cider vinegar, salt, shallot, brown sugar, ginger powder and garlic powder. Stir well and bring to the boil. Pour the beans inside the pan and stir gently. Cook for 3 minutes. Then make a paste with the cornstarch or corn flour and add to the pot, stir gently. Don't over stir especially if you are using black eyed beans.

   Bake in the preheated oven for 10-15 minutes on medium or low heat. When it thickens and the beans is cooked remove from the oven. Note that, you can finish it on gas cooker or stove, on low flame. If it is too thick, you can add some water strained from the beans but not much. Add to your salad or serve it with yamarita or chips and enjoy!

 I served mine with Fried Potatoes.

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  NOTE:

*White Beans Kidney Beans also known as Cannellini it's a white beans. It's available in supermarket.

* Shallot is dried red onions that is shredded and dried. 

*Brown sugar you will get in supermarket. But if you have mazarkwaila you can pound it into powder and use it. Store the rest for use.

 ** 

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*Twitter @Asmie's Kitchen

I love homemade food. I'm glad that there are so many recipes online. So sometimes I spent my time surfing and going through the recipes. Then I tried them and they always turn out well. I was so excited with the turn out of my homemade ketchup. My family and I enjoyed it with fried sweet potatoes. I stored the remaining in an airtight container and refrigerate it for further use. Below is the recipe, hope you will try it.

Ingredients:

3 satchets tomato paste

2 tbsp brown sugar

1 tsp white sugar

1/2 tsp garlic powder

1/4 tsp ground black pepper

1 tsp onion powder or shallot

1/4 tsp ground Cinnamon

1 tsp salt

2 cloves

3 tbsp apple cider vinegar

1/2 tsp mustard paste

1 cup water

  Method

Put all the ingredients in a medium pot; the spices, seasoning and water. Put on fire, on low flame; gas or stove. I started with gas cooker but discovered that it's too fast and may burn my ketchup, so I returned it to stove and finished there. Stir to combine. Stir now and then to avoid it from catching in the bottom of the pot. Cook till it reduced in quantity for 35 to 1 hour. 

Remove the pot from the fire and allow to cool. Store in airtight container and refrigerate. 

  You can serve with chips, fried yam, etc and enjoy! 

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            ***

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