R E C I P E S

HEALTHY CARROT CAKE PANCAKES:

I sometimes love to play around with my pancake recipes, just to diversify my palette and to incorporate more healthy foods in my diet. I therefore decided to go with carrots this time! Well, I had initially wanted to bake the regular carrot cake, but I was too impatient, so pancakes were the closest in taste and quicker to make.

INGREDIENTS:

  1. Grated carrots (4 tbsp)
  2. Oat flour (2 cups)- [Use regular flour if you wish]
  3. Baking powder (2 tsp)
  4. Salt (1/2 tsp)
  5. Cinnamon powder (2 tsp)
  6. Milk (1.5 cups)
  7. Melted butter (2 tbsp)
  8. Honey (2 tbsp)
  9. Vanilla Essence (1 tsp)
  10. 2 eggs

METHOD:

  • In a food processor, blend your oats until finely ground.
  • Get two bowls; one for the dry ingredients and another for the wet.
  • Combine the flour, baking powder, salt, and cinnamon in one of the bowls and mix. In the other bowl, whisk in the eggs, the essence, butter, milk and honey until evenly combined.
  • Combine the wet and the dry ingredients until you get an even consistency. Gently add in the carrots and mix in.
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  • Heat your non-stick pan for few minutes and begin to pour your batter. Fry until the sides begin to set, then flip the pancake and fry the other side for about 1 minute.
  • To serve, top with maple syrup or nuts or the rest of your shredded carrots.
  • Enjoy

THE KENYAN SAUSAGE PASTA:

Hey there fellow pasta lover! This was as a result of a whole week of craving some Italian cuisine. I initially had wanted to make some sausage lasagna, but we both know that cheese is like the main actor in the lasagna movie lol. I did not have any cheese in the house, and so the next best thing was sausage Pasta! I made this using spices and ingredients that are inherent to the Kenyan cuisine like; farmer’s choice beef sausages, royco, the Santa Maria spaghetti brand etc. Even without the cheese, I promise you that this was delicious, and very simple to make.

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INGREDIENTS:

  1. Frozen vegetables (1 cup)
  2. Spaghetti, or any pasta of your choice ( 5 servings / 500 grams)
  3. 4 beef sausages (cut into bite size pieces)
  4. Chopped onions (1 handful)
  5. 2 large tomatoes
  6. Chili paste (1 tablespoon)
  7. Tomato paste / sauce (3 tablespoons)
  8. Ketchup (2 tablespoons)
  9. Chopped cilantro stems and leaves (1 handful)
  10. 3 cloves of garlic
  11. 1/4 a cup of olive oil
  12. Soy sauce (2 tablespoons)
  13. Salt to taste
  14. 1 chopped capsicum (optional)
  15. Spices (1 teaspoon each): black pepper, coriander powder, cumin powder, beef cube/ royco and oregano powder.

METHOD:

Pasta sauce:

  • In a food processor, add in the tomatoes, capsicum, garlic, ketchup, chili paste, tomato sauce and half of the cilantro.
  • Blend until you achieve smooth pasta sauce and set aside.

x x x

  • Bring the pasta to a boil on high heat and remove and strain once soft.
  • In another pan, fry the onions and cilantro stems until soft then add the vegetables. Keep cooking until the French beans are well cooked. (Feel free to use vegetables of your choice).
  • At this point, add the spices, salt and soy sauce, cover for 2 minutes then add the sausages.
  • Cook until the sausages are well coated and cooked on the inside. (This should take a few minutes)
  • Once all of that is done and everything is cooked, add the sauce, mix it in, cover the pan and let it simmer for about 10 minutes.
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  • Add the pasta and mix everything in evenly.
  • Garnish with the remaining cilantro leaves and serve while still hot.

CHICKEN BREAST CURRY:

This a funny story that most cooks out there can relate to. I bought chicken breast purposing on making sweet and sour Chinese stir fry with it. I hence brought out all my ingredients then realized that it was indeed 7 pm. For those that know me and my household know that we have our dinners early;say before 8 pm. Long story short, this is what birthed the curry instead of the stir fry that would have taken longer to prepare.

Chicken curry served with Pilau (See pilau recipe in previous post.)

INGREDIENTS:

  1. Chicken breast (4 pieces, cut into small chunks)
  2. Soy sauce (about 5 tbsps)
  3. Olive oil (2 tbsp)
  4. 1 Chopped onion
  5. Garlic and ginger paste (2 tbsp)
  6. 2 Tomatoes
  7. Brown sugar/honey (1tbp)
  8. Spices (1 tbsp each): Turmeric, white/black pepper, chicken masala, cayenne powder, chilies, coriander powder and garam masala.
  9. Tomato paste (2 tbsps)
  10. All purpose flour (3 tbsps)
Marinating the chicken.

METHOD:

  • In a bowl, mix in the chicken with the oil, soy sauce, honey, flour and the spices. Combine them evenly, cover with cling film, then let it marinate in the fridge for 30 minutes.
  • In a pan, fry the onions with the garlic and ginger paste until golden brown then stir in the marinated chicken. Cover and let it simmer until the chicken is partially cooked.
  • Stir in the tomato paste and more soy sauce until you achieve a thick paste. Cover the pot again until the meat is fully cooked.
  • Serve with a starch of your choice and enjoy.

ALMOND AND RAISIN BANANA BREAD:

I cannot be the only food blogger without a banana bread recipe up on their site. I am aware that there are thousands of them out there, and especially during the quarantine period. I however incorporated my favorite snacks (almonds and raisins) and if you enjoy these two together too, then be my guest!

INGREDIENTS:

  1. All purpose flour (3 cups)
  2. Melted butter (1/2 cup)
  3. Ripe bananas (3 large)
  4. Baking soda (1 tsp)
  5. Baking powder (1 tsp)
  6. Cinnamon powder (1 tsp)
  7. Brown or granulated sugar (1 cup)
  8. Eggs (3 large)
  9. Vanilla essence (2 tsp)
  10. Almond/regular milk (1 cup)
  11. Crushed almonds (1/2 cup)
  12. Chopped raisins ( 1/2 cup)
Banana bread topped with almond chunks.

METHOD:

  • Pre-heat your oven to 350 degF .
  • Prepare your bread pan by coating it with some butter, then dust with some flour until it is well coated.
  • In one bowl, mix your dry ingredients (flour, baking powder, baking soda and cinnamon) gently and let it sit on the side.
  • In another bowl, mash your bananas until soft, but feel free to leave some lumps in. (You can alternatively decide to blend them with some milk). Add in the rest of your wet ingredients (sugar, vanilla, milk, butter and eggs )and mix well until you achieve a consistent batter.
  • Pour the wet ingredient mixture into the bowl with the dry ingredients and fold them in gently.
  • Once you have your batter ready, finally mix in your raisins and nuts. Feel free to sprinkle the rest of the almonds on top of the cake if you would like a crunchy crust.
  • Place it in the oven and let it bake for about 40-50 minutes, or until it passes the toothpick test.
  • Let the cake cool down before serving, then enjoy with a cup of your favorite beverage.

KENYAN BEEF PILAU:

Every East African that I have met loves pilau. The non Kenyans too, that have had the privilege of having some, say that they love it. It is also one of those recipes that vary from home to home, and from country to country within East Africa. Pilau is one of my favorite traditional meals, and so I have found what tastes best and leaves my family wanting more.The secret ingredient is always love. Oh, and ghee too!

INGREDIENTS:

  1. Chopped onions (2 bulbs)
  2. Garlic and ginger paste ( 2 tbsp)
  3. Already chopped and boiled beef steak ( 2 cups)
  4. Soy sauce (2 tbsps)
  5. Tomato paste (2 tbsps)
  6. Cilantro (1/2 cup)
  7. Basmati rice (4 cups)
  8. Beef broth (4 cups)
  9. Salt to taste
  10. Ghee (4 tbsps)
  11. Pilau (powder) spices (1 tbsp each) {Cinnamon, cardamon, cumin, cloves, coriander, black pepper, garam masala and pilau masala)

Tip: Using individual spices ensures that each pilau spice ingredient is well incorporated and its flavor maintains its presence.

METHOD:

  • Wash the rice to remove all the white (starch) then leave it to soak in lukewarm water for 20 minutes.
  • In a big pot, add 2 table spoons of ghee and the garlic and ginger paste. Sweat these out for a few minutes then add the meat and soy sauce.
  • Once the meat is well coated, add the onions and keep frying until they become golden brown in color.
  • Add all the spices, salt and tomato paste then stir as you slightly reduce your heat. Put a bit of water and let them cook for about 5 minutes or until you achieve a thick paste. (Keep adding some water if the spices start sticking to the bottom of the pot.)
  • Set your fire to medium heat, gently stir in your rice and the rest of the ghee and pour in the broth.
  • Cover the pot and leave to cook for about 20 minutes, or until all the broth is gone. Switch off the fire, but cover and let the pot sit there for another 10 minutes before serving.
  • Top with cilantro and serve with some stew or kachumbari (salsa/guacamole) and enjoy!

UPSIDE DOWN APPLE CAKE:

Hey, so this recipe was as a result of not having bananas at home. As you may have guessed by going through my recipes, I love bananas with my baked goods. Something about the flavor that is just so yummy and rich. Long story short, I went with this upside down apple cake recipe instead and I couldn’t be happier! (when life gives you apples…) I decided to blend the apples with the milk too, just for it to pass as an actual apple cake. Try it and thank me later folks!

INGREDIENTS:

  1. All purpose flour (3 cups)
  2. Sugar (1 cup)
  3. Coconut oil or regular vegetable oil (1/2 cup)
  4. Almond milk or regular milk (1 cup)
  5. Sliced apples (2 cups)
  6. Baking powder (1 tbsp)
  7. Eggs (3 large)
  8. Vanilla essence (1 tsp)
  9. Brown sugar (1 spoon)
  10. Butter (3 tbsp)

METHOD:

APPLE CAKE BATTER:

  • Pre-heat your oven to 325 degF.
  • Blend a cup of apples with a cup of milk until you get a thick consistency.
  • Combine your dry ingredients in a bowl ( flour and baking powder), and your wet (sugar, apple milk shake, eggs and oil) in another. Use a whisk or a mixer to mix your wet ingredients until smooth.
  • Combine your wet and dry ingredients folding it in gently until you achieve a thick batter. Set aside.
  • Prepare your baking pan by oiling it with some butter and dusting with some left over flour until well coated.

CARAMELIZED APPLES:

  • Melt some butter on a pan and add your spoons of brown sugar. Reduce the heat and keep stirring until you achieve the perfect caramel sauce.
  • Add in the other cup of sliced apples as you ensure that both sides are well coated.
  • Remove them from the fire once they are golden brown, and coat your prepared baking pun with them.
  • Pour your batter over the caramelized apples, and bake for 35-50 minutes or until it passes the toothpick test.
  • Once the cake has cooled down, turn it upside down and enjoy the glory that is before you.
  • Serve with some extra caramel or vanilla ice cream and enjoy!

SPICY BUTTERNUT SQUASH SOUP WITH COCONUT CREAM:

The cold season is already here with us in Nairobi, and I couldn’t be more bummed. We literally did not enjoy the warmth that was February to May, because of the pandemic. Okay, all the sad aside; let’s talk about this yummy soup that is butternut with coconut flavor. I carried some to work, and trust me; that was a brilliant decision because it was freezing outside. You can use pumpkin instead, for I understand that it is easier to find here in Nairobi.

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I used this pack of already peeled and chopped butternut that I got from my local grocery store.

INGREDIENTS:

  1. Peeled, seeded and chopped butternut squash (2 cups)
  2. Crushed Garlic (2 cloves)
  3. Crushed ginger (1 tsp)
  4. Coconut cream powder (2 tbsp)- Feel free to use coconut milk or actual cream.
  5. Salt to taste
  6. Cayenne chilies to your taste.
  7. Cilantro (1/2 cup)
  8. 1 chopped onion
  9. Your favorite spices ( I used garam masala, black pepper, garlic powder and curry powder)

METHOD:

  • In a pan, start by frying the onions in some vegetable oil, then add your ginger and garlic. Stir and let these cook for 5 Minutes.
  • Add your cayenne, salt and spices and continue to cook.
  • Add in the butternut and stir in completely until well incorporated.
  • If you are using coconut cream powder like me, mix it with half a cup of water to make it creamy , then add to the pot. If you are using milk, just add in directly.Cover the pot, set your fire to low heat and let it simmer until the butternut is all soft.
  • Test your butternut with a fork. You know it is ready for blending when it easily comes apart when pierced with a fork.
  • Pur all these ingredients in a blender and blend until smooth. Feel free to add more water or milk if you like it more runny.
  • Serve on a bowl and top with some cilantro.
  • Enjoy this with some buttered toast.

PEANUT BUTTER CREPES:

Crepes over pancakes all day everyday. This takes me back to my favorite crepe joint in Winnipeg called ‘Kawaii Crepe’. My followers that come from there can relate for their crepe combos and recipes are to die for! Anyway, back to my recipe; I incorporated peanut butter in mine just to add more flavor and to make it more filling. Peanut butter is also a great source of protein and healthy fats.

INGREDIENTS:

  1. All purpose flour ( 3 cups)
  2. Peanut butter (2 tbsps)
  3. Eggs (2)
  4. Maple syrup, brown sugar or honey (1 tbsp)
  5. Cinnamon powder (1/2 tsp)
  6. Milk (1 cup)
  7. A pinch of salt

METHOD:

  • In a blender, combine all your ingredients on high speed until it is all well mixed.
  • Keep adding your milk until you achieve a smooth but slightly runny consistency. (The secret to achieving the best crepes i having a thin consistency.)
  • Use a non-stick pan. Heat some butter on medium low heat and begin frying your crepes by pouring a little batter then spreading it out.
  • Once they are done, top them with some brown sugar, peanut powder and/or cinnamon powder.
  • Serve while still warm and enjoy with a cup of tea or coffee.

MINI CINNAMON FRENCH TOASTS:

If you are not allergic to eggs and you love bread, then you (will) most definitely enjoy french toast for breakfast. We called them “mkate mayai’ growing up which translates to “egg bread” in English. This is such a simple recipe that you can play around with by adding your favorite sauces, spices and fruit. I however made the mini version with cinnamon and topped with sliced bananas. This would be perfect for kids too since it provides a good balance of sweet and savory.

INGREDIENTS:

  1. 3 eggs
  2. Cinnamon (1 tsp)
  3. Brown sugar (1 tbsp)
  4. 6 slices of bread
  5. Milk (4 tbsp)
  6. Salt (A dash)
  7. Vanilla Extract (1 tsp)

METHOD:

  • Cut up your bread into mini squares. (One slice should make four pieces if cut evenly.)
  • In a bowl, combine all your ingredients by adding one ingredient at a time whilst stirring thoroughly.
I removed the edges off my slices, but saved them for making bread crumbs later .
  • Soak your bread until they are fully coated.
  • Put some oil (I used butter) on a non-stick pan and begin to cook both sides of the bread until you attain the perfect golden brown color.
  • Top with some syrup and/or fruit and enjoy!

CHIA DINNER ROLLS:

I struggled to find a suitable name for this pastry while I began baking. Are they dinner rolls, breakfast scones, mini slider buns or just bread? Wow it really is versatile in terms on how you have them and when. I therefore went with ‘dinner rolls’ as I decided to have them at 7 pm with my chicken soup.

INGREDIENTS:

  1. All purpose flour (4 cups)
  2. Butter (6 tbsp)
  3. Yeast (4 tbsp)
  4. Milk ( 1 cup)
  5. Salt (1/2 tsp)
  6. Sugar (4tbsp)
  7. Eggs (2)
  8. Chia seeds (1/2 cup)

METHOD:

  • Get a saucepan, place it on the stove and set your stove to low heat.
  • Melt your butter, then add your milk, salt, sugar and eggs as you keep stirring.
  • Now add the yeast, stir, then remove the pan from the fire and let it sit for 3 minutes. (This mixture should be lukewarm at this point so a to allow the yeast to work its magic).
  • Add the flour and half of the chia seeds and mix in until you achieve a soft, but sticky consistency. Cover your pan and let it sit for one hour.
  • The dough has now doubled in size. Knead again and leave it out for 30 minutes. You will notice that the dough is now less sticky.
  • Cut the dough into handful size pieces. Make sure they’re even in size.
  • Roll out each piece while maintaining a thickness of about two inches, then begin to form the shape.
  • Take one end of the piece, cross it over with the other, then tuck them in.
  • Do this to each piece as you place them on your already prepared baking pan(s) and sprinkle some chia seeds on top.
  • Cover and let them sit for another 1 hour.
  • Finally place them in your already preheated oven (350 degF) and let them bake for about 20 minutes.
  • Give it time to cool and enjoy!