~ Chef Attalia ~

Witch's Bubbling Grog Broth ...

2011-02-08T11:41:00.001Z

Sprite / Lemonade (Fizzy) - 2 Glasses
Fanta / Twist - 1 Glass
Tapioca Pearls - 2 tbsp
Green writing Icing - 1 tube

Method: Cook the Tapioca and cool and refrigerate.
Mix the bubbling Sprite and Fanta and refrigerate to bone chilling cold.

In a frozen fancy glass, decorate the outside rim and the outside of the glass with the green icing to give it the acid overflow and refrigerate for ½ hour.

When ready, remove all contents from the fridge and you’re all ready to begin the final part.

In the frozen fancy glass, pour the Sprite and Fanta mixture and also add the Tapioca amount of your choice, do not stir. Return them to the fridge until when ready to serve.

Conversation breaker and kids love the theme to bits. Ideal drin to make during Halloween. Don't forget the Mask.

Enjoy

Tomato Sauce - Homemade ...

2011-01-18T00:44:00.001Z

Onion – 1 peeled and finely pureed
Garlic – 1 peeled and finely pureed
Tomato fresh (pureed coarse in a blender) – 4 to 6
Tomato Sun Dried Puree – 2tbsp
Olive Oil – 4tbsp
Oregano dried – 2tsp
Sugar soft brown – 2tsp
White Vinegar – 2tbsp
Salt – ½ tsp (Option)
Lemon Juice – 2tbsp (Option)

Method: In a medium pan, add the Onions, Garlic, and Olive Oil and sauté until Onions are glazed and are golden colour, add Fresh Tomatoes, Tomato Puree, Oregano, Sugar, White Vinegar, Salt and Lemon Juice. Bring to boil and simmer for 1 ½ hour until sauce thickens to your liking.

Enjoy !

Chef’s Tip: This sauce can be used when cooking your Pasta / Pizza / Burger relishes, etc.
You can customize this sauce recipe by adding your favourite herbs and other seasonings to create your own signature flavours. This recipe assumes that you're serving the sauce over pasta, but you could also use the sauce in other dishes such as Eggplant Parmesan or even on homemade Pizza / relish for Burgers, etc.
Can be stored in the fridge for 2-3 days

Types of Pasta ...

2010-11-30T20:46:00.003Z

I am often asked what Pasta is the best in town and what to use. Pasta is for individuals and a matter choice. Also depends on the dish you are planning to cook.
I say it's more important to master the art of how to cook Pasta.

I have gathered some information from various sites and hope it clarifies and gives you more of an idea what is available in the market.

Long Pasta
Spaghetti: "Little Strings", long, thin strands of dried pasta. The standard against which others strands are compared.

Spaghettini: thinner spaghetti (but not as thin as angel hair)

Spaghettone: big spaghetti.

Capellini Tangelo (Capelin): angel hairs: the thinnest and most delicate of the spaghetti family. Sometimes an egg pasta.

Linguine: little tongues: narrow flat strands of dried pasta (usually). Sometimes a fresh pasta of the same size and shape can be call linguine.

Bucatini: pierced pasta. Slightly thicker than spaghetti with a hole in the center. Sometimes called Perciatelli.

Vermicelli: also very thin and fine Spaghetti. This term is used mostly in southern Italy.

Bigoli: a whole wheat thicker than Spaghetti pasta, common in Venice and the Veneto.

Perciatelli: same as Bucatini.

Pici (or Pinci): this is a hand-rolled pasta, primarily from the Montalcino and Pienza region. It resembles a slightly thick Spaghetti, and generally comes in nests. Ideal for Lamb and Boar Ragus.

Tubes
Penne: Quills. The basic tubular pasta. About 5/16 inch in diameter, and about one-inch long, cut on the diagonal. Can be smooth (Lisce) or with ridges (Rigate).

Garganelli: see under fresh pasta, although commercially one can sometimes get a Maccheroni version.

Elicoidali (a helix): these are tubes with ridges that have been cut squared off, not on the diagonal. The ridges curve around the tube in a raveling sort of way. Larger than Penne.

Cavatappi: not very common, but a great sauce coverer.. Really larger Fusilli (see above) with holes in the middle, therefore qualifying as tubes.

Maccheroni: now sort of an all-purpose general name for dried pasta.

Chifferi: a Maccheroni in sort of a half-moon shape, or an elbow. About one-inch long.

Rigatoni: big Penne, ribbed. Generally slightly curved. Large, fat and generally quite chewy.

Rigatoncini: slightly smaller Rigatoni.

Millerighe: (thousand lines) bigger than Rigatoni, more ridges, generally a little flatter tube, and straight.

Ziti: (bridegrooms) these are smaller versions of Rigatoni, about two inches long, and a staple of Naples.

Paccheri: a tube pasta, wide and short. About 3/4 inches in diameter and 3/4 inches in length. Made with durum. A special favorite is Paccheri Di Gragnano, from what is reputably the premier durum flour pasta making village (near Napoli). Popular as a pasta with seafood and garlic.

Mezze Maniche: (striped sleeves) a pasta very similar to Paccheri: same size and shape, but generally made from regular flour and is usually found in the north - Bologna, Genoa, etc.

Special Shapes
Fusilli: short spiral strands of pasta that resemble a corkscrew. They also seem to be shaped like a metal spring. Fusilli Lunghi are long strands of the same.

Trofie or Troffie: a Genoese home-made pasta that sort of resembles a corkscrew. Made by holding a two inch length of pasta under your fingertips, rolling it, and then hold both ends and twist it.

Troffiette: these are really Genoese Gnocchi, made with Semolina flour, not Potato. They have the twisted, squiggle-like shape.

Conchiglie: shells, pure and simple. All kinds of base: tomato, spinach, etc. And can be small to fairly large.

Farfalle: bow ties. Easily identified.

Lumache (snails): these are curled pastas, not quite tubes, that resemble snails

Orecchiette ( little ears): tiny ridged, pinched pasta discs. The little discs are pressed in the making by a thumb to create a little hollow, a perfect shape to gather in the sauce. A classic pasta of Apulia.

Ditallini: "little toes", very short tube-shaped macaroni. Used often in soups.

Strozzapreti: (priest stranglers) a tightly rolled length of pasta, about two inches, with a twisted shape

Gemelli: (twins) looks similar to Strozzapreti, but are generally doubled strands, short and thick pasta, that are twisted together to look like spirals

Cavatelli: narrow small strips of pasta, with a slit in the middle, giving it a shell-type shape

Gnocchetti Rigati: This is dried pasta, created to look like a small Gnocchi, with the ridges

Gramigna: (grass) narrow, curly small length of pasta with a hole in the middle.

Maltagliati: these are really left over scraps of pasta (poorly cut) that can be used in soups, etc.

Rotini: little spirals or twists of pasta

Pinci: handmade pasta (without eggs), made by rolling out a little piece of pasta until it becomes a long, thin string, of about 8 inches

Sedanini: little celery stalks one-inch-long maccheroni with a slight bend that resembles celery stalks

Pastina: tiny specs of pasta, like rice, used in soups

Corzetti: thin, hand-stamped (generally) wafers, or discs, found mostly in Genoa, and named after old Genovese stamped money pieces. Made from white, whole wheat or chestnut flour.

Gigli, Campanelle, Riccioli: flower-shaped small tubes of pasta. Gigli means lilies. A pasta good with hearty, chunky dishes.

Ziti: a fatter form of penne, a thick, long, hollow pasta shape. Because of their length they are usually cut into four-inch long pieces. Found in Sicily and southern Italy.

Zucchette: (little hats) a Pugliese or Sicilian pasta that is rounded, and hollow inside, like a cup or a hat. Ribbed. About 3/4 inch high. Very unusual shape: captures tomato sauce well.

Anellini: little circles of dried pasta, about 1/2 inch in diameter. Used similar to ditalini.

Radiatori: you guessed it -- radiators! Semolina pasta about 7/8 inch long in the shape of coils, or radiators.

Casarecci: shaped like a very narrow, twisted and rolled tube. About 1 1/2 inches long. Turned on end it looks like a tiny "s". Best with Meat sauce.

Spaghetti with cherry Tomatoes, Herbs and Feta Cheese...

2010-11-30T20:28:00.003Z

Share a Simple Supper with me ...

Cherry Tomatoes (Fresh) - 2 bowls
Feta Cheese (Diced) -1 bowl
Fresh Basil (Finely Chopped) - 5tbsp
Garlic cloves – 4-5 large, minced
Parsley (Fresh) finely chopped – 3tbsp
Sea Salt – to taste
Pepper - to taste
Balsamic Vinegar – 1 ½ tbsp
Olive Oil – ½ cup
Lemon Juice - 2tsp
Black Olive - handful
Spaghetti – 1lb
Parmesan Fresh Cheese (Grated) – 1 chunk

Method:
In a large shallow oven proof dish, add the Tomatoes, Garlic, Vinegar, Lemon juice and drizzle the Olive Oil all over the mix and season with a pinch of Sea Salt and roast for 20-25mins until scotched.

Boil plenty of water in a large pot, with plenty of Salt. Use a wooden spoon and give it a healthy stir every now and then. Keep the pasta moving in the water. (keeps it from sticking). Remember this dish is all about the Pasta. The only way to tell when pasta is just short of
al dente as the case may be.
Drain and place in a large wide non-stick pan, and add the roasted Tomatoes with the juices, Parsley, Feta Cheese, Basil, Pepper and Salt and toss well.
Serve with a sprinkle of fresh Parmesan Cheese.
Enjoy !

Chef’s Tips: For those who struggle with a facility of a Oven, you could stir fry the dish instead.
I prefer whole wheat pasta, and the slightly nutty flavour works very well with this sauce. Leftovers can be refrigerated but are best brought to room temperature before serving. They are equally good reheated in the microwave just until warm.

If you struggle in getting Cherry Tomatoes, use normal Tomatoes, deseed them and finely chop them to bite size.

For those who don’t really like Parmesan Cheese, you could use Mozzarella Cheese too.

Methi Chicken

2010-11-29T13:58:00.001Z

Chicken - 1 ½ lb cut into medium sized pieces
Onions - 3 finely chopped
Cooking oil - 4 to 5 tbsps
Jeera (Shahi Black cumin seeds) - 1 tsp
Curry Leaves (Fresh 10-12 leaves or Bay Leaves)
Salt to taste
Ginger – 5 cubes
Garlic – 3 Cubes
Ajwain - ½ tsp
Tumeric - 1 tbsp
Madras Curry Powder – 1 ½
Lemon Juice – 3 tbsps
Tomatoes (finely chopped / Pureed) or 1 tin
Tomato Puree – 1 ½ tbsp
Coriander (Fresh) Leaves - 1 ½ tsp for Garnish
Water - 1 cup (add more if required)
Yoghurt - 2 tbsp yoghurt
Methi leaves (Fresh) (fenugreek leaves) - 2 cups tightly packed (roughly chopped)
Red chilli powder - 1 tsp (Optional)
Garam masala powder - 1 tsp (Optional) or the following
Cardamoms – Large Black – 3 Pods
Cardamoms – 3 Pods
Cinnamon Sticks – 3 1inch
Aniseed (Star) – 2 Pods
Pepper Corns (Whole) – 5 Corns

Method:
In a wide Non-stick bottomed vessel, heat oil. On low heat, add Jeera, Ajwain, Cardmoms, Cinnamon, Aniseed and Pepercorns, and fry for a few seconds. Add curry leaves, toss them and then add Onions and increase the flame to medium and fry till the onions turn golden brown. Add ginger & garlic paste and fry until the raw small disappears. Add Salt, Tumeric, Curry Powder and mix well. Add chicken, mix well, cover and cook for 4-5 mins stirring in between. Add Tomatoes and Tomato paste, Yoghurt and cook until the gravy begins to thicken, at this stage add water if required. Add Methi leaves and and gently mix and cook for 15-2- mins on slow fire and at this stage the oil begins to seperate from the gravy confirms the dish is ready. Garnish with Coriander and serve hot with steamed basmati Rice, Rotis or Naan.
Enjoy.

Chef’s Tip: This is a popular Hyderabadi dish, known as Murgh Methi aka Methi chicken). Protein enriched chicken cooked with fresh Methi leaves that are rich in calcium, potassium and iron!

Mandazi ~ Mahambri ...

2010-11-15T00:44:00.003Z

A Popular Swahili dish ...

Receipe availbe ... Prompt me for for the receipe.

Gujiyas / Kajji Kaya ...

2010-11-07T01:33:00.003Z

Originally Gujiyas are a Gujrathi dish, but I have now been enlightened that they’re also very popular in the south too, known as Kajji Kaya.

Ingredients:
Dough
Plain Flour – 1 Cup
Ghee (Purified Butter) – 2 tbsp
Milk – ¼ cup
Water – as required

Stuffing
Semolina – 1 ½ cup
Coconut (Grated) – 1 cup
Lemon Juice – 1 tbsp
Raisins – ½ cup
Ghee – 2 tbsp
Cashew nuts (Coarse) – ½ cup
Sugar ~ 1 ½ cup
Green Cardamom (ground)powder ~ a pinch to taste
Salt ~ Pinch
Ghee ~ 1 tbsp
Sugar:-2 1/2 cup
Kohya / Mawa (Finely grated) - 1/2 cup

Oil for Frying

Method for stuffing: On med fire, In a large non-stick saucepan, add Ghee, Cashews and Raisins and sauté until raisins swell up and add the Semolina and cook for 10 mins and add the grated Coconut and mix well and roast further for 15-20 mins until a hint of golden brown. Add Cardamom powder, Lemon, Salt and Sugar and mix well and remove from fire and allow to cool.

Method for Dough: In a bowl, add plain Flour, Ghee an mix well and add a touch of water leaving the dough on the tough end and allow to rest for half an hour.

On a clean surface, make small balls of the Dough and roll out to a fine pancake and add the stuffing in the middle (Not too much) brush the water all around the edges an and fold over on the edges and pinch (design) to fine seal it completely.

In a Karahi, add the Oil and in Med / hot temp fry there dumplings to a light golden colour and remove. Gujiyas are now ready to serve hot or at room temperature.
Enjoy.

Chef’s Tip:
My Guajarati neighbours in Mombasa, always made Gujiyas on Diwali and I clearly remember they would add food colour in small portions of the dough and have pretty, yummy looking, mouth watering Gujiyas.
Kohya is an optional.
Due to allergies of nuts, you could refrain from nuts.
Stencils are available for making the Cup folds shapes.
Gujiyas can be stored in a air tight container to retain its crispiness.
I couldn’t help, but smile, when my wife asked some relatives on how to make Gujiyas.

Why don’t they simply ask first?

Prawns on a Stick ...

2010-10-21T00:40:00.001+01:00

Prawns marinated and cooked on a wooden Skewer ...

Prompt me for the recipe

Kuku Special ...

2010-10-21T00:29:00.000+01:00

Email me for the Receipe

Manchurian Gobi ...

2010-10-21T00:25:00.001+01:00

Email for the Receipe

Quinoa with Corn, Spring Onions, and Mint

2010-10-20T02:46:00.002+01:00

Quinoa - 1 cup pre-washed
Vegetable stock - 2 cups
Corn - 2 ears of corn, shucked
Lemon Zest - 1 ½ tsps
Lemon Juice - 2 tbsp (fresh)
Olive Oil (extra-virgin) - 2 tbsp
Honey -1 ½ tsps
Salt - 1/4 tsp
Black Pepper - 1/8 tsp
Spring Onions, chopped - 2
Mint fresh – ¼ cup
Paneer – 1 cup diced
Butter – 3 Large tbsp

Method: In a large no stick pan, add Quinoa, and pour in the vegetable stock and bring to a full boil and boil, uncovered, for 5 minutes, stirring occasionally. Remove from the heat and set aside, covered, for 15 minutes.

Meanwhile, in a large quart wide pot, put the corn and add water to cover and bring to a boil and cover. Remove from the heat and let stand, covered, for 5 minutes. Transfer the corn, with tongs, to a cutting board. When cool enough to handle, cut the kernels off the cobs with a large heavy knife. Put the kernels in a bowl and set side.
Stir fry the Paneer until golden brown.

In a large bowl, whisk together the Lemon Zest, Lemon Juice, Olive Oil, Honey, Salt, and Pepper until combined. Add the Quinoa, Paneer and Butter to the dressing and toss until the dressing is absorbed. Gently fold in the Corn, Spring Onions, Mint, and Salt and Pepper to taste.

Chef’s Tip: This dish can be served Hot or cold.
Store it in the fridge if desired to eat on the following day … Cold.

If available, you could use frozen Corn, with loads of Butter. I love it with Mint and Coriander.

X'mas Chicken (Masala) Roast ...

2010-10-14T21:44:00.004+01:00

Whole Chicken - 5lbs
Ginger (Fresh) – 3tbsp (Pureed)
Garlic (Fresh) – 1 ½ tbsp (Pureed)
Butter – 5tbsp
Cayenne pepper – ½ tsp
Salt - 1tsp
Lemon Juice– 4tbsp
Rice Vinegar – 1tsp (Optional)
Ajwain seeds – ½ tsp
Olive Oil – ½ cup

Method: Preheat oven to 375. In a large bowl mix all the ingredients and add oil and mix well into a paste. (Except Chicken & Butter)
Rinse chicken under cool water and pat dry. Place on roasting rack in pan. Rub paste in and under the chicken skin and inside the cavity. Bake for 1 hour then (carefully!) flip the chicken over on the rack. Return to the oven for approximately 1 additional hour or until juices run clear and leg moves freely when wiggled. Paste it with Butter and let it rest.

Chef’s Tip: When ready place on a bed of freshly baked Roast Potatoes or Veg of your Taste or cook a sauce.

Chef's: Did You Know ...

2010-09-24T23:35:00.007+01:00

Pumpkin Seeds

A ‘power pack’ seed full of healthy benefits, they are rich in Amino acids, Iron, Protein, Phytosterols and immune-boosting Zinc.

The rich source of essential fatty acids found in pumpkin seeds also helps to maintain healthy blood vessels, as do the plant compounds called Phytosterols.

They also contain Phytoestrogens, plant chemicals with a structure rather like the Hormone Oestrogen, which have been found to help with balancing women’s Hormones, and also in helping to prevent heart disease.

Well, that’s the P’s dealt with, now for an interesting T.Tryptophan, an essential Amino acid. Tryptophan has the ability to increase brain levels of Serotonin, a so-called happy chemical which can help fight depression.
Summary of Benefits

Pumpkin Seeds Immune-boosting Zincs Healthy unsaturated fats, good for lowering Cholesterol, Tryptophan and Phytosterols.
Phytoestrogens for hormone balancing and reducing heart risk

Kashata ...

2010-09-14T23:42:00.006+01:00

Sugar ~ 380g
Coconut (Fresh) Desiccated ~ 350g
Peanuts (Roasted & Grounded) Optional
Ground Cinnamon ~ ½ tsp
Cardamom ~ ½ tsp
Salt ~ Pinch
Flour ~ 100g Optional
Ghee ~ 3 tbsp
Coconut Milk ~ 1 Cup
Food Colouring ~ Optional (or add a Pinch of Saffron)

Method: On medium fire, In a large non-stick saucepan, add Ghee and add Coconut and stir continously, until the smell of Coconut fills the rooms, add all the ingredients and stir well until the sugar has melted completely.
On a lightly greased tray, pour the mixture and spread evenly to ¼ to ½ inch and allow to cool and rest for a few minutes. Cut to shape preferred whilst still warm and allow to set and cool down completely.
Enjoy.

A very popular Swahili snack served with strong black coffee.
Served all over East Africa.

Chef’s Tip: Peanuts are optional due to allergies now days.
Try this recipe with a hint of fresh pureed Ginger.

Sun Dried Tomatoes (Home-made) ...

2010-08-23T20:25:00.005+01:00

Homemade Sun-Dried Tomatoes (Homemade)
The Old grand-ma fashioned way.

Tomatoes - 12 approx
Salt (sea) - 2 tbsp
Olive Oil - 1 ½ cups
Garlic Pods - 6 skinned
Dried Herbs of your choice - 1 ½ tsp (Optional)

Method: Simply slice tomatoes in half, and place them on a clean plate place, sprinkle Salt and Herbs and place in the hot Sun (of Kenya). Ensure that you cover it with a raised (net) cheese cloth screen. Depending on the weather and country this could take from a week to two.

Easy to make, store, and use at home, this is an item you may wish to consider a staple in your pantry.

Chefs Tip: You'll want to cover them with cheesecloth, raised so it does not touch the tomatoes, to keep out any critters and provide proper ventilation. You will also need to bring them in during the night, lest the evening dew undo your drying process.

Chefs Tip: The end product must be perfectly dry but not crispy, with no inner moisture in order to avoid bacteria growth. Ensure your hands dry when handling, no moisture at all.
In a sterilised clear glass bottle,
Oil-packed sun-dried tomatoes with fresh herbs or garlic added must be refrigerated.

If the old-fashioned method sounds too time-consuming, you'll be happy to know you can achieve the same lusty results with an oven-method or a dehydrator in a fraction of the time. You'll find more detailed recipe instructions in the sun-dried tomatoes recipe collection. (You could also Smoke them)

This will remain in your pantry for months on end. However, a relatively small amount of sun-dried tomatoes gives a gourmet touch and a burst of flavour to a variety of recipes.

Uses: Bake a Bread with Sun Dried Tomatoes. Add in you Salad finely sliced, etc.
On the Odd day I love them in my Sandwich too or Rice Tomato Biryani.

You East Africans will love them and ofcourse you have the weather to support you too.

With the type of variations of tomatoes available, you can have a different look and taste too. Worth the adventure for the taste buds.

Chefs: Did You Know ...

2010-08-23T18:14:00.006+01:00

Asparagus
The alkalinity and diuretic effect of asparagus juice helps relieve many ailments.

Asparagus is a member of the lily family which includes leeks, garlic and onions. It has a spear top with bud-like, compact and pointed head.

Perhaps it may surprise you that there are a few hundred varieties of asparagus but only a small number is edible.

Although it's available all year round, asparagus usually is most found and best in spring and is harvested when it is about 6 to 8 inches tall.

The variety we eat is usually green or greenish purple in colour. There is also a white variety which is grown underground to preserve its delicate flavour. But these sunlight-deprived stalks also lack the goodness of chlorophyll.

Asparagus is expensive compared to other more common vegetables simply because it is harvested by hand.

Nutritional Benefits
Asparagus is an alkaline food which is rich in protein but low in calories and carbohydrates. It is an excellent source of potassium, folic acid, vitamins A, C and K, and traces of vitamin B complex.
A good source of dietary fibre, asparagus is also rich in niacin, phosphorus and very low sodium. And certainly most impressive is that it is one of those few vegetables that actually has the calcium and magnesium in the ideal ratio of 2:1.

Health Benefits
Asparagus has an abundance of an amino acid called asparagine, which helps to cleanse the body of waste material. As a result, some people pass out smelly urine after eating asparagus. Don't worry if this happens to you. Just be glad that your kidney is functioning as it should.

Asparagus is one of the few vegetables that are highly dense in healthful nutrients that help many ailments.

Acidity, Blood: The high alkalinity of this wonder juice is effective in reducing the acidity of the blood and helps cleanses the tissues and muscles of waste.

Arthritis and Rheumatism: A unique phytochemical in asparagus that produces anti-inflammatory effect helps relieve arthritis and rheumatism.

Bowel movement: Consume asparagus regularly for its mild laxative effect and dietary fibre that provides for regular bowel movement.

Cancer: Asparagus is a prime source of anti-oxidant and glutathione that can help prevent the dreaded cancer.

Cataracts: The anti-oxidant and glutathione in asparagus prevents the progression of cataracts and other eye problems.

Diabetes/Hypoglycaemia: The healthful minerals in asparagus juice make it an important diet for people who are controlling their blood sugar levels. However, it is not to be taken by people with advanced kidney diseases.

Diuretic: Asparagus is a wonderfully diuretic vegetable and its efficacy is more pronounced when it is taken in juice form.

Heart disease: Drink a small amount of asparagus juice mixed with raw honey three times a day daily to strengthen a weak or enlarged heart.

Kidney: The diuretic and alkaline properties of asparagus help prevent or dissolve kidney stones. It helps break up oxalic acid crystals formed in the kidney.

PMS symptoms: The diuretic effect of asparagus juice helps relieve premenstrual swelling and bloating. The magnesium in this wonder juice also helps relieve irritability, fatigue, depression, etc.

Pregnant women: The high content of folic acid, calcium and other minerals in asparagus are important in reducing the risk of birth defects and low birth weight. The diuretic effect of the juice is also a big help in reducing water retention in pregnant women.

Eating Asparagus, Garlic and Artichokes help shed pounds of you. These Vegetables prompt the body to produce hormone, which suppresses appetite.
They are known to improve the way the body reacts to Insulin, a hormone which helps control blood sugar levels. Helps you control Type 2 Diabetes the form linked to obesity.

Chefs Comment: Whatever the case maybe ... consuming these vegetables causes no harm.

Mango in Spicey Tangy Sauce ...

2010-08-21T15:58:00.002+01:00

Red Onions – 2 Cups finely diced
Tomatoes – 2 Cups finely diced
Mangoes (Ripe) – 2 cups finely diced
Red Vinegar – ½ Cup
Honey – ½ cup (or Brown Sugar ¾ kg)
Green Chilli – 1 Pod finely diced (Add more to taste)
Salt & Coarse Black pepper to taste
Olive Oil (Extra virgin) – ½ cup
Turmeric – ¼ tsp
Curry Powder – ¼ tsp
Coriander – ½ cup finely chopped
Ginger – 1 tbsp puree
Garlic – 1 tsp puree
Butter – 1 tbsp
Lemon Juice – 1 tbsp

Method: In a large saucepan, add the Olive Oil, Onions, Ginger, Garlic, Vinegar and sauté for 30mins. Add Butter, Tomatoes, Chillies, Lemon Juice, Turmeric and Curry powder and cook for further 20mins. At this stage you can blend this to a fine puree.
Remove from heat. Add mangoes and Coriander mix well and serve.

Chef's tip: goes well with Grilled Prawns, Fish Fillets or Cauliflower cutlets.
My Son often uses this as his Burger sauce. Enjoy.

Ladies Sangeet ...

2010-08-19T14:42:00.006+01:00

I am often asked, If I know of any singers for Ladies Sangeet.
Here at last! I have one of the finest …

Use Chef Attalia as a reference ...

Sodi Singh of Nairobi, Kenya ...

2010-08-19T14:28:00.011+01:00

On my recent trip to Kenya, we attended a Reception party @ Simba (Sikh) Union in Nairobi. A Splendid evening it proved to be.

A gentleman preformed Live … by the name of “Sodi Singh” … Wow! Absolute brilliant.
Could even sing some Kenyan native songs … I was very impressed.
He was supported by his Roadshow …

Sodi Singh is definitely there … Big Hit in Nairobi, Kenya …
I wonder how many of you have had the pleasure to hear this talent.
Attaching a copy of his CD, which I managed to get a signed copy of (Ha!)
Someone needs to quickly sign up this talent ... Words pronounced clearly and backed with a Clear Voice ...
Keep it Up … Sodi Singh.

So ... If you're going to Nairobi, Kenya for a Wedding ... I highly recommend "Sodi Singh"
Use Chef Attalia as a reference ...
To get my signed copy ... I was invited to his house for breakfast and he kindly handed me a FREE copy of his Pride.
thank you ... Sodi

Dagaa ...

2010-08-09T11:36:00.003+01:00

Sun Dried Fried Fish with Tomatoes

Fish - Sun dried 2 inch Chunks - 900gms
Tomatoes - cut into small wedges - 450gms
Onions - Coarsely chopped
Chill - finely diced - 2 pods
Garlic Cloves – finely chopped - 4pcs
Water – 600ml
Coconut Milk – 600ml
Butter – 100gms
Salt – to taste
Coriander - handful

Method: Dry-fry the stockfish in a non-stick pan until slightly browned.
In a large Non-stick Pan, add the tomatoes, onions, chilli, garlic, water and coconut milk to a large pan. Bring to a boil then add the fried stockfish.

Reduce to a simmer and cook until most of the water has been absorbed (make sure you only stir gently to avoid breaking-up the fish). At this stage, add butter and garnish with coriander and serve with Ugali, Matoke, Rice or Chappati’s.

Chef’s Tip: For those who have no idea of sun-dried fish. Opt for Cod, salt it well and place it in a oven on low Gas mark and dry the fish. Please ensure it is properly dried and is not moist at all. Cool and dice it. Can store for a month.

This is popular Swahili dish.

Wontons ...

2010-07-27T18:01:00.005+01:00

Mince Meat - 100 gms
Spring Onions - finely chopped - 2
Mushrooms - Re-hydrated Shiitake diced - 3
Ginger (Inch Piece) - finely chopped - 1
Oyster Sauce - 1 ½ tbsp
White Pepper - Large pinch (Optional)
Splash of Soy Sauce
Cornflour - 1 tbsp

Mix the above ingredients thoroughly. Leave it to sit for about 15 minutes.
Take a Won Ton wrapper in your hand, leaving the others well covered to prevent drying out. Place a teaspoon of the mince mix in the middle. Wet the edges and fold over into a rectangle.
What you are trying to do here is wrap the mix so that it remains sealed and does not open in the Soup, Some are known to make various shapes, you choose yours. Imagine a hankie with sand in the middle.

To cook, simmer in some water for 10 mins.
Avoid cooking in the Soup stock as the flour dusting from the wrapper will cloud the Soup / Stock.
Add to stock with or without noodles.
These freeze very well, and can be cooked from frozen.
This mix will makes approx 25 dumplings

Chef’s Tip: I like to add Fresh green Chillies, Garlic with some Coriander in my mix.
The choice of meat has to be which cooks easily, such as baby lamb, Prawns, Chicken, Etc.
However, you could use Beef, Pork, Lamb, Chicken, Seafood or even Vegetables of your choice.

All those from the continent of Africa & Asia, a Kebab mix will do perfectly. I often do that, from my left over mix the day after the Barb’Q.

Sweet Potato Salad

2010-07-27T12:39:00.000+01:00

4 Sweet Potatoes (ready cooked) Roasted / Fried / Baked
4 Onions finely diced
2 Celery ribs diced
½ cup Olive Oil
½ Lemon Juice (Extracted)
½ Orange Juice (Extracted)
1 tbsp Soy Sauce (Light)
Handful Coriander finely chopped.
½ tsp Red Chilli powder (Optional)
Salt for seasoning (to taste)
½ tsp Black Pepper (ground)
A couple of Fresh Green Chillies finely diced (Optional)

Cut the Sweet Potatoes into bite-sized pieces and place them in a large bowl. Add the Onions, Celery and Coriander. Place in fridge to cool.
Prepare a Mixture by adding the rest of the ingredients in a separate bowl and mix well. Place in fridge to cool.
Only mix when ready to serve.

Sweet Potato (Gwa'chi) Fries

2010-07-27T12:13:00.005+01:00

2 Sweet Potatoes (Large)
1 tbsp of Olive Oil
¼ tsp Salt (to taste)
1 Fresh Lemon
1 tsp Red chilli powder (Optional)

Preheat the oven to 450 degrees.
Cut the Sweet Potatoes into ½ inch strips or wedges and toss in Oil and Salt. Arrange in a single layer on a non-stick baking sheet. Place in oven for 30 minutes, turning once. Sprinkle Fresh Lemon, Salt mixed with Red Chilli Powder and serve. Simple as that …
Ideal for those Health / Gym freaks ….

Chef’s Tip: Sweet Potato can be fried just any ordinary Potato fries too, if required. You can also spice up your fries. For you Desi’s you can also use a little Chunky Chaat Masala …

All you East Africans also know, that you can simply roast a Sweet Potato with Skin, for a delicious bite whilst having a Barb-A-Que.

A Point I'd Like to share with you ... For some Odd American reason. The American's are under the impression that Sweet Potatoes is only a American homegrown product, and the African similar root Veg is Yam.
Let's educate the Americans and let them know, that Sweet Potatoes are grown all over the world. All East Africans would agree with me that we have all grown up eating them atleast once or twice a month. All the people from the Indian sub-continent and the far East seem to have eaten Sweet Potatoes too.

Chefs: Did You Know ...

2010-07-27T12:10:00.001+01:00

Sweet Potatoes are a great source of vitamins A, B6, C, E and Calcium, Potassium,Beta-Carotene, as well as a good source of Fibre.

The Center for Science in the Public Interest ranks the sweet potato as the world’s most nutritious vegetable.

The humble sweet potato is actually a power vegetable - in more ways than one.
Here are some other appealing facts about sweet potatoes:

One medium-sized sweet potato contains just 118 calories and is cholesterol-free and almost fat-free.

They have more fiber than oatmeal: 4 grams in a medium-sized potato.

One cup of cooked sweet potatoes provides 30 milligrams of the antioxidant beta carotene. You’d have to eat 23 cups of broccoli to get that much.

The body converts beta carotene into vitamin A, and a serving of sweet potatoes contains twice the recommended daily allowance. Vitamin A helps maintain a healthy immune system and protects the body from strokes and heart disease.

Sweet potatoes are naturally low in sodium but high in potassium, calcium, folate and vitamins E and C.

Serve some tonight and you’ll do yourself a tremendous favour.

Blackberry Jam ...

2010-07-27T02:06:00.002+01:00

2 Kgs of Blackberries
2 Lemons
500mls of Apple Juice
½ kg of Sweet Apples
200mls of water (If required)
1 Cup Sugar (Optional)

Method
Wash, Clean, Peel, Core and Chop your fruit thoroughly.
Place all the ingredients in large pan and bring to boil and simmer for about three-quarters of an hour, scrapping off the scum from time to time. Add sugar and Stir regularly to prevent from sticking.
Pour hot mixed Jam in warm sterilized jam jars and seal them.

Chef’s Tip: Some prefer not to peel Apples, just blend them to almost puree.
It need'nt be Blackberry ... you can have Fruit of your choice. Just take care to balance out the Sour with the Sweet fruit. (Plums, Apricots, Pineapples or Strwberries)

Cheesy Bread Recipe

2010-07-23T02:09:00.001+01:00

Cheesy Bread Recipe

8oz Shredded Mozzarella Cheese
1 lb Shredded Cheddar Cheese (Sharp)
1 Onion finely Chopped (To Taste)
½ Cup Mayonnaise
2 Tbsp Sour Cream (Optional)
3-4 Cloves Garlic, Minced
1 stick Butter (½ cup, 4 ounces), softened to the point of being slightly melted
1 to 2 loaves of French or Italian bread, depending on the size of the loaves

Method:
In a large bowl, mix together the Cheeses and the Onion. Stir in the Mayonnaise and Sour Cream.
In a separate small bowl blend the butter and garlic until smooth.
Add the butter mixture to the cheese mixture.
Preheat Grill. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Grill until nicely browned, approx 3 to 5 mins.
Enjoy

Simply Mombasa -=- Restaurant

2010-07-16T16:47:00.011+01:00

Some place very close to my Heart .....

Back on the drawing board ..... Let's visit the Bar in the meantime ...

Hold your breath ....

Soon on it's way Back .... "Simply Mombasa"

However ... "Simply Desi~Licious Caterers" are always in Action...!

Tandoor ~ Clay Oven

2010-07-16T16:27:00.003+01:00

Something else cooking in a Clay Oven ~ Tandoor.
The Boys in Action @ Simply Mombasa ...

Chef's: Did you Know ...

2010-07-14T15:14:00.001+01:00

Asparagus - Good natural source of Vitamin E. It is also a natural Diuretic.

Red Snapper Pan cooked with Fresh Garlic

2010-07-14T13:58:00.008+01:00

Prompt me for the recipe. Fish is good for you.

You can make this recipe lower in fat by cutting down on the butter.

But ... I don't!

Mutura "Kenyan Sausage"

2010-07-07T13:25:00.007+01:00

"Mutura" is also known as "African Sausgae."

Mt first experiance of tasting Mutura, was in a village nera Meru, just off Mt Kenya in 1975.
It was the Village Party night, and I was mesmerised by an old lady who I referred to as Grand-Ma. She sat there on one corner making a Mutura from scratch and I remained glued to her all evening. Wow! What a dish it proved to be, as a matter of fact I can still remember the taste in my mouth to date.

The original dish uses many palatable parts of the animal, ie; Neck, animals fat, Internal Organs, Lungs, Liver, Kidneys, Heart and Blood too.

My version allows many to come fairly close to the real thing, as Mutura aquires a taste for it.

My Version:
Clean Intestines throughly and leave them soaked in cold water.
Mince meat on the largest setting on the machine.
Dice~Onions, Garlic, Ginger, Corriander, Tomatoes, Fresh Green Chillies, and Mint Leaves.
Add Fresh Lemon/Lime Juice, Olive Oil, Butter and add Salt and keep on the sharp end.
In a large bowl, add all the ingedients and mix thoroughly.
Thick Lamb salty stock to replace "Blood".
Tie a firm knot on the one end of the Intestineand remove all water from it.
Now add some stock and begin to stuff with mix from the bowl and on intervals of 6inches add some stock, and carry on with the stuffing process until all the mix is finished.
Allow it to rest for 1/2 an hour, before placing it in a boiling pan of water allowing it to cook for 35-40mins on slow fire.
In a non-stick frying pan, add some Olive Oil and stir fry the Mutura unitl it colours like a normal sausage would "Rusty Brown".
Slice in 1/2 slices and serve hot.
Enjoy

Chef's Tip: Ask your local butcher that you require cleaned Intestines, and Mince meat on the largest setting available on machine.

You could make smaller sausages if it suits you. But ensure that you tie firm knots on both ends when completed.

*This Dish aquires a taste.

An Evening of Connoisseur's ...

2010-03-30T17:28:00.016+01:00

On my recent trip to Kenya, amongst my many travels, I travelled to Eldoret, where I met a very warm hospitable family. My stay with them was a very pleasant and a loving one.

We cooked on many occasions and so did the girls in the family.
I did tell the girls that I would give them a mention on one of my postings.

The girls cooked Pizza’s one evening and I took on the Tava experience.

It was a night of connoisseur's with delightful cuisines being cooked all evening.

Mogo Kaachri (Cassava Crisps)

2010-03-30T17:02:00.006+01:00

All those who have been to Mombasa, must have had these Mogo Kaachri’s (Cassava Crisps).

Simple recipe, yet so effective and absolutely delicious, garnished with Sea Salt & Red Chilli powder mix & a dash of fresh Lemon Juice.

My mouth waters, as I write this comment.

And those of you that have not tried it yet ……. then, book your next holiday to Mombasa (Kenya) and try it for yourself.

Highly recommended.

Hence, during my trip to Mombasa, I took on the Stall and fried the Cassava crisps myself, which caused a delightful commotion amongst the local street chefs. I must have pulled in an audience of 75~100 at least. I must say that I enjoyed the experience very much.

Mombasa Raha !!!

An Evening of Celebration

2009-10-26T16:37:00.009Z

Polio Children Charity Event on 23rd Oct 09

I, Thank all those of you who made it happen.
No matter how Small or Big a role you played, Without your kind Help and Support it would not have happened.

The Funds raised will go on and make a big difference in all the lives of the “Challenged Polio Children”

Thank You,

Wishing You a Happy & Prosperous Diwali

2009-10-17T00:36:00.009+01:00

Wishing all his Followers

"A Happy & A Prosperous Diwali."

~Chef Attalia~

Cookies - Chocolate in 30 Mins

2009-10-15T23:17:00.004+01:00

Coconut (Fresh grated) - 1 Cup
Chocolate Powder - ½ Cup
Khoya – ½ Cup
Condensed Milk - ½ Cup
Ghee - 4 tbsp
Cardamom Powder - ½ tsp
Nuts for garnish

Method:
In a heavy bottomed pan add Ghee, Grated Coconut, Condensed Milk, Khoya and fold well. Keep stirring continuously until the mixture leaves the sides of the pan. One the Ghee begins to separate from the mixture, add Cardamom and transfer the Paste to a greased plate. Garnish with Nuts. Once Cooled cut Square Shapes and serve.
Can be stored in a airtight container.

Chef’s Tip: You could add Chocolate Buttons.

Cookies~Cashew Nuts in 30 Mins

2009-10-15T22:53:00.003+01:00

Cashew Nuts (Soaked) - 1 Cup
Condensed Milk - ½ Cup
Milk - ½ Cup
Ghee - 4 tbsp
Cardamom Powder - ¼ tsp
Saffron - a Pinch
Golden Raisins - 1 tbsp

Method:
In a blender, blend the Cashews into a thick paste adding very little milk. On Med Fire, In a heavy bottomed Pan Add Ghee and add the Cashew Paste. Add Condensed Milk and fold gently. Keep stirring continuously until the mixture leaves the sides of the pan. One the Ghee begins to separate from the mixture, add Cardamom and transfer the Paste to a greased plate. Garnish with Golden Raisins and Saffron strands.

Chef’s Tip: You could add Sugar Glazed Cherries.
You make this with Almonds, or Nuts of your Choice.

Ice Cream~Deep Fried

2009-10-13T14:29:00.009+01:00

Batter Mix - 1 Bowl
Ice Cream - 1 Bowl
Melted Jam - 1 ½ tbsp
Raisins - 1 tbsp (Optional)
Syrup - for Decor
Chocolate - Melted
Icing Sugar for Dusting

Method:
Scoop the ice cream and raisins and dip it the Batter mix and deep fry in hot oil for a minute until Golden. Remove and drain. Pour the melted Chocolate on it and dust with icing sugar.

Chef’s Tip: You could use Filo Pastry instead of batter. For Filo Pastry, Scoop Ice Cream onto the Filo pastry and roll, making sure it is packed tightly, fold over the ends to seal. Brush the rolls with the maple syrup then place in the freezer for 1 hour until frozen and deep fry in hot oil for a minute until Golden. Remove and drain. Pour the melted Chocolate & Jam on it and dust with icing sugar.

Alternatively, you could add fresh fruit with the Ice Cream, for added flavours and touch of Class …. (Mango Slices, Strawberries, Peach, Banana’s, Etc)

Lauki Ki Kheer

2009-10-13T01:07:00.005+01:00

Bottle Gourd - 1 Med
Milk - 300ml
Jaggery - 2 tbsp
Sugar to taste
Raisin a few
Cardamoms Powder - ½ tsp
Pumpkin Seeds - 2 tsp (Or Melon Seeds)

Method:
Place the Milk and Gourd (Peeled and Grated) in a saucepan and bring to boil. Reduce heat and simmer for 15mins until Gourd is soft and translucent. There should be some liquid left in the saucepan. Add Jaggery (Grated) at this stage and stir, which will thicken the Milk.
Take off the heat, add the Cardamom powder, Raisins, Mix well. Garnish it with the Melon Seeds.

Chefs Tip: You could add some Raisins too. (soaked few minutes before adding)
Lauki = Bottle Gourd / Kadu

Chef's: Did You Know ...

2009-10-12T23:50:00.005+01:00

Kiwifruit~is the most Nutrient-rich of the top 26 fruits consumed in the world today.
Kiwifruit has the highest density of any fruit for vitamin C and Magnesium.

If you've been taking Aspirin daily to improve Heart health, a much tastier way to get the same effects is by eating 3 Kiwifruits per day to thin Blood, reduce Clotting and lower the Fat content in the Blood.

Desi Bread Jalebi's ~ 10 Mins

2009-10-12T22:03:00.009+01:00

Bread - 4 Slices
Sugar - ½ cup
Water - ½ cup
Cardamom Powder - ¼ tsp
Oil
A Drop of Lemon Juice
Zaffron - 8-10 strands (Or Food Colour)

Method:
Cut the bread into rings using cookie cutter or a round small bowl. Keep them aside
In a sauce Pan, Add Water, Zaffron, Lemon Juice and Sugar and boil for about 5mins until Sugar is Dissolved. Remove from heat, add Cardamom powder.
Heat Oil and deep fry the Bread rings on a low flame until Crisp.
Take out and dip them in the ready sugar syrup. Keep them in syrup for a minute and remove.
Serve them hot.

Chef's Tip: You can add any flavouring that suits your buds.

Pe'ra ~ Penda

2009-10-12T18:49:00.008+01:00

Milk Powder - 300 g / 1cup
Milk - 240 m /1 cup
Sugar - 75g Ghee - 100g or Butter
Cardamom powder – ¼ tsp
Pistachios to decorate

Method:
Bring Milk to a boil, add Sugar and Ghee. Stir to dissolve. Keep the mix gently bubbling for 6-7 minutes on low fire. add milk powder to avoid lumps, Mix well and stir for 2-3 minutes. Add cardamom powder and stir well. The mix should have come away from the side of the pan and become a solid lump by now. Add a touch more Ghee if Req’d.Leave to cool for 5 minutes.
Take small balls, roll slowly in hand and flatten on something like a cutting board. Put half of Pistachio on the top. Leave to cool and set.

Chef’s Tip: Kashmiri Pe'ra/ Kesar pada - Add a pinch of Saffron while milk is boiling for Kesar Peda. You could use Jagger or Palm Sugar instead of Normal Sugar.
Be creative, use a Print maker to stamp / impress a print ie: Leaf or a design.
preferred: Jaggery or Palm Sugar

Watermelon Mousse

2009-10-07T22:17:00.005+01:00

Watermelon De-Seeded and Pureed – 2 ¼ Cups
Gelatine (Un-flavoured) – 1 envelope
Sugar – 1 Cup
Lemon Juice – 1 tbsp
Double Cream – 1 Cup

Method:
De-Seed the Watermelon, and place in Electric Blender and blend to puree. (You need approx 2 1/4 cups).
Soak & soften the Gelatine in 1/4 of a cup of cold watermelon puree.
Heat the Pureed Watermelon in a medium saucepan over low heat to boiling point. Add softened Gelatine and stir until completely dissolved.
Remove from heat; add Sugar and Lemon juice.
Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.
Whip cream and fold in. Turn into a four-cup mould and Freeze.
Un-mould and garnish with Lemon Slices, Melon Balls and Mint Sprigs.
(Makes six servings)

Chef’s Tip: You could use Condensed Milk instead of Double cream. Be creative.

Pasta with Paneer in Spice

2009-10-07T20:17:00.001+01:00

Pasta – 1 Pack
Olive Oil – ½ Cup
Sesame Seeds - 2 tbsp
Salt - To taste (Preferred Sharp)
Garlic -1 tbsp puree
Ginger - 2 tbsp puree
Lemon Juice - 2 tbsp
Paneer - 1 Pack (Finely Diced)
Coriander - Handful Diced
Green Chillies – 3 pods finely diced.
Tomato Fresh - 2 plums finely diced.
Turmeric - A pinch of.

Method:
In a large pot of boiling water to boil, and when ready, add Pasta, a drop of Oil, a pinch of Salt and cook for 10-15 mins, ensuring that the pasta is partially cooked and remove and place under sieve and run cold water immediately.
In a pan, add Oil, and Paneer and stir fry until semi Golden cubes and remove from heat. In a large frying pan, add Olive Oil, Sesame Seeds, Turmeric, Ginger & Garlic and stir fry for 6mins, add Pasta, Salt and stir well, and at this stage add Paneer and mix well. Finally, add the rest of the ingredients and mix well. Remove from heat.
Enjoy.

Chef’s Tips: You could add Corn, Garden Peas, or any Meats of your choice.

Second Stage ~ Tasty Vegetables

2009-06-12T01:06:00.005+01:00

As babies grow they prefer a chunkier textured baby food.

Cook a range of fresh seasonal vegetables with meat or chicken.

Babies also like fresh vegetables with pasta, in soups or simmered in a casserole until tender.

Add chopped fresh herbs like flat-leaf parsley or chives for additional flavour.
Fresh vegetables are colourful, packed with natural goodness and loaded with beneficial vitamins. In addition, they’re a good source of dietary fibre for your baby or toddler.

Easy Veggie Snacks And Meals
For breakfast or a snack, spread wholemeal toast or muffins with creamed cottage cheese and mashed avocado.
Offer lightly steamed vegetables like carrot sticks or broccoli florets as finger food.
They team well with ricotta cheese and/or hummus dip.
Bake or microwave jacket potatoes until very tender, allow to cool slightly, scoop out the flesh and serve with some mashed or whole baked beans or cottage cheese.
Steam a selection of chopped fresh vegetables and toss with cheese sauce.
Make a hearty vegetable soup like Minestrone, Chicken, Vegetable & Noodle or Corn Chowder for your toddler.

Home-made Soups freeze well so they’re ready for a quick meal.

Easy Fruits For Your Baby/Toddlers
Fruit is a great source of valuable vitamins, antioxidants and dietary fibre.
It’s a healthy, quick and easy finger food for your toddler.
Fresh fruit also makes the ideal dessert!

Please note, avoid offering Strawberries (Citric Fruits) until your baby is 12 months of age as some babies have a reaction to strawberries.
*Check it with the Doctor first.

Quick Fruit Serving Ideas For Baby/Toddlers…
Stir naturally sweet finely chopped Banana, Berries, Mango or Paw Paw or Strawberries (depending on age) through Yoghurt or Custard.
Puree Apple, Pear or Strawberries and swirl through Yoghurt or Drizzle over a diced fresh fruit salad.

Make a fresh fruit compote by simmering a range of fresh fruits like sliced Rhubarb, Blueberries, apple and Strawberries in water or juice until tender.

In summer, use Peaches, Apricots and Nectarines. Colourful and bursting with goodness, the fruit compote can be stored in an airtight container in the fridge ready to spoon over Cereal, Porridge or Yoghurt for breakfast or serve for Dessert with a drizzle of Custard or some Rice pudding.

Serve toddlers soft fresh fruit as finger food. Include peeled and deseeded Rock Melon, Honeydew Melon or Watermelon wedges, Kiwifruit and Mango.

Baby & Toddler Feeding Time

2009-05-08T01:48:00.007+01:00

I am adding these recipes specially with Babies & Toddlers in mind, due to many requests of my followers. I will try and submit these in stages ..... So, Please bear with me.

I have done some intensive research and also gathered some ideas from memories from my beloved Mother “Jagdish Kaur Attalia.”
It’s time that you revert back to “Old Grand Mother Tales”.
It’s Proven & tested that the best Food for a child is Fresh and home grown.
However, Please ensure that you discuss the diet with your Doctor, just incase a child has allergies of some sort. Keep an eye open for Citric based fruits.

First Stage ~ Baby Food
It’s a perfect time to introduce your baby to a range of fresh fruit and vegetables when they begin to eat solids. Nothing beats nutritious, home-made baby food bursting with wholesome fresh seasonal fruit and vegetables.

Top Tips to Get Started
Begin by introducing small quantities of pureed Vegetables and Fruits.
Add Formula or Cooking liquid to pureed Fruits & Vegetables to achieve the desired consistency to suit your baby. Babies generally prefer very moist foods. (It is also know some mothers to use Breast milk.)

Gradually increase the thickness and texture of Fruits & Vegetables purees as your baby learns to chew. Team fresh Vegetables with other ingredients like chicken or meat once the simple purees are accepted and expand the range of vegetables offered. Some babies may be very fussy about eating new foods but don’t give up try again at another time.

As you introduce new foods, watch your baby for signs of a reaction or allergy.
Avoid offering Strawberries until your baby is 12 months old as some babies have a severe reaction to Strawberries.
Remove seeds and pips from Fruits before using to make baby food.
Peel and / or trim Vegetables if necessary.
It’s best not to add sugar or salt to baby food.
Remember, baby food is given in addition to the breast or bottle.

Storing Home-Made Baby Food
It’s essential to keep all cooking equipment and utensils very clean.
Use clean Fruits & Vegetables only boards for chopping fruit and vegetables.
Store individual serves of baby food in clean airtight containers for 1 day in the fridge or store in the freezer for up to 1 month. It’s best to defrost baby food overnight in the fridge.

First stage - Fruits & Vegetables purees
Fruit purees
Start with the simple flavours of pureed apple or pear.

Apple Puree - use 2 Golden Delicious or Granny Smith Apples
Pear Puree - use 2 Beurre Bosc or Packham pears.

1. Peel and chop the fruit and place in a saucepan with 2-3 tablespoons water.
2. Cover and bring to the boil over medium heat. Reduce heat and cook until very tender.
3. Use a blender or food processor to puree the fruit until very smooth.
4. Add a little breast milk, formula, orange juice or cooking liquid to achieve the desired consistency for your baby

Popular fresh fruit puree/mashes:
Apple and pear – poached and pureed
Peaches and apricots – poached and pureed Banana
Papaya or pawpaw – remove skin and seeds
Papaya and Banana
Custard apple – use ripe fruit and remove the skin and seeds
Avocado – use ripe fruit and discard skin and seeds and add a little fresh orange juice if desired

Fresh Vegetable purees
To begin, try your baby on simple pumpkin, carrot and potato or kumara (orange sweet potato) puree. Try them separately, and as baby accepts the flavours gradually introduce your baby to a range of vegetables in various combinations.

Pumpkin puree – use ½ small Butternut or Jap pumpkin
Kumara puree – use 1 medium Kumara
Carrot puree – use 2 carrots and 1 potato

1. Peel and chop vegetables into a 2-3cm dice.
2. Steam, boil or microwave vegetables with a little water until tender.
3. Use a blender or food processor to puree the vegetables until very smooth.
4. Add breast milk, formula or cooking liquid to achieve the desired consistency to suit your baby
Popular Vegetable Puree / Mash combinations:
1. Zucchini and potato – 1 medium potato and 1 medium zucchini
2. Parsnip, Kumara & Spinach –1 medium Parsnip, 1 small Kumara and 20g baby Spinach leaves (trim stems with scissors prior to cooking)
3. Carrot and Pumpkin – 2 Carrots and a wedge of Butternut Pumpkin
4. Cauliflower and Potato – 250g Cauliflower florets and 1 Potato

Apple Shrimp Pasta

2009-05-02T21:28:00.006+01:00

Pasta (farfalle) (Bow-ties) – 1 lb
Shrimps Fresh De-Veined) – ½ lb
Lemon Juice Fresh - 3 tbsp
Salt – ½ tsp (To Taste)
Apples - 3 med sized
Black Pepper - 1 tsp
Coriander Fresh to garnish

Method:
Marinate shrimp in salt and lemon juice for around half an hour. Cook quickly in simmering water. 5-7 minutes is ample time for shrimp, overcooking makes it tough and chewy. Peel apples, slice thinly into ½ inch pieces.
Cook pasta separately, making sure to keep the pasta covered with water at all times while cooking.
Mix sliced apples with the apple sauce (or lemon juice) and black pepper.
When all are done, toss together in a large salad bowl, garnish with chopped coriander and refrigerate for half an hour, as this pasta is best served cold!

Chef’s Tip: Apple Sauce – 3 tbsp (optional, can be substituted with more lemon juice)
Remember, if the water is running low, never add cold water, always add warm water separately. This will keep the pasta from hardening and going all dente.

Coolers~Mango Agua Fresca

2009-05-02T00:21:00.012+01:00

Mango, Ripe – 2 large
Orange Juice – ½ glass
Agave nectar or Honey - 1 tsp
Lime freshly squeezed Juice - 1½ tsp
Lime wedge
Mint leaves for garnish
Water, Ice Cold -1½ cups
(Or Sparkling Water - Soda)

Method:
In a blender, combine Mango (Peeled, Pitted & Diced) and Water and blend until smooth.
Pour through a strainer into ice-filled glasses.
You should end up with about 1 cup of liquid. Stir in Lime juice and Agave.
Garnish with Lime and Mint, and serve.
Serves 2

Chef's Tip: This recipe was inspired by Maria Gonzales, a street food vendor and Whole Planet Foundation borrower, who lives in León, Nicaragua.
This light, refreshing drink popularized in Central America is a terrific thirst quencher on a hot summer day.

You could add Fresh Orange & Lemon Juice in this recipe too.

The trick with making Agua Fresca (Spanish for "fresh water") is to infuse the water with fruit essence without turning it into a smoothie or slushy drink. Feel free to experiment with other flavours such as Strawberry, Watermelon, Cantaloupe and Honeydew.

Mojito ~ Strawberry

2009-05-01T23:37:00.011+01:00

Strawberry Syrup - 1 tsp
Lime juice - ¼ cup
Brown Sugar - ½ cup
Lime peel - 1 ½ tsp
Strawberries fresh - 4
Mint fresh sprigs
Club Soda - 3 cups
Sugar (superfine) - 1 ½ tsp

* Take a frozen Glass, dip the rim in Lime Juice and Dip In fine sugar.

Method:
In a tall frozen Glass, add Sugar, 3 Strawberries, 5 mint leaves and a splash of Soda Water. Lightly muddle. Squeeze juice from the Lime, Strawberry Syrup into the glass; (add Rum) Stir and fill glass with ice. Top off drink with Soda Water. Garnish with the remaining Strawberry and a sprig of Mint.

You got yourself a real Cuban Mojito

Chef's Tip: The original Mojito is made with Lime, not Lemon...
Mojitos are known to taste even better with Gold Rum (Alcohol).
I prefer to make Sugar Syrup, in this case Brown (Raw) Sugar Syrup and bottle it.
Superfine Suger - Blend normal Sugar to make your own suferfine Sugar.

Coolers~Strawberry & Watermelon

2009-05-01T23:31:00.008+01:00

Strawberries, hulled - 2 cups
Watermelon de-seeded - 1 cup
Ice Crushed - 1 cup
Sugar -1 ½ tbsp
Fresh Mint for garnish
Strawberry- Water - 1 b0ttle

Method:
Blend Strawberries, Watermelon, Ice and Sugar into a smooth purée.
Pour into tall glasses and top off with sparkling Water.
Garnish with Mint and serve.

Makes about 2 drinks

Chef's Tip: I prefer to make Sugar syrup and keep it bottled in the fridge.
Use appropriate Fruit Flavoured Sparkling Chilled Water to enhance the flovour. Strawberries and Watermelon have long been the perfect summer pair. In this light, vitamin-packed homemade cooler, we think they shine particularly bright.

Carrot Salad with Lemon Hint

2009-05-01T23:09:00.005+01:00

Carrots Shredded – 1 Cup
Chopped Fresh Dill Fresh Chopped - 1 ½ tbsp
Scallion chopped – 1tbsp
Lemon Juice – 1tbsp
Olive Oil Extra-Virgin– 1tbsp
Clove Garlic, Minced - ½ Small
Sea Salt – to taste
Black Pepper Coarse Ground - To Taste

Method:
Whisk Lemon juice, Oil, Garlic, Salt and Pepper to taste in a medium bowl.
Add Carrots, Dill and Scallion; toss to coat.
Tangy lemon and fresh Dill make a bright dressing for shredded Carrots.

Chef’s Tip: You could also add finely chopped Coriander and fresh Green Chillies fine thin sliced.

Cheesy Bread

2009-04-25T02:13:00.001+01:00

8 oz shredded Mozzarella cheese
1 lb shredded sharp cheddar cheese
½ to 1 cup chopped green onion (to taste)
½ cup mayonnaise
2 Tbsp sour cream (optional)
3-4 cloves garlic, minced
½ cup, 4 ounces unsalted butter, softened to the point of being slightly melted
1 to 2 loaves of French or Italian bread, depending on the size of the loaves

Method: In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.
Preheat Grill. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the grill until nicely browned, about 3 to 5 minutes.
Remove from broiler and let sit for 5 mins until cool enough to handle. Slice the bread with a bread knife. Serve.

Chefs Tip: Large Tablespoon Butter with Purified Garlic cooked for 3mins on hot fire and pour over the bread for the Garlic bread effect. A touch of fresh Coriander too.

Ugali ~ Sima

2009-04-22T00:54:00.002+01:00

Ugali na Nyama Mchuzi

Chef's: Did You Know ...

2009-03-09T19:19:00.006Z

Papaya~ Lutein found in Papaya juice has been proven to help reduce the risks of age related macular degeneration, which causes 50% of blindness in the UK, and the vitamins and minerals contained in the juice help prevent a number of health conditions from arthritis to cancer.

Research from leading nutritionists hails Papaya as the new super food due to its high vitamin, mineral and Phytochemical content.
Tasty ways to add some Lutein rich papaya into your life
So, why not super fruit your day by adding a little of the delicious Papaya to your diet and help your body along the way.

It is known that Juice extracted from Papaya Leaves can cure Dengu Fever. 2 tablespoon a day would be sufficient, however the taste is very bitter.

Papaya Colis

2009-03-09T19:13:00.003Z

Papaya ~ 1 Ripe
Rubicon Papaya Juice ~ 300ml / 1/2pt
Honey Clear ~ 2 tbsp
Method: Peel the skin off the papaya, slice in half and scoop out the seeds using a small spoon. Roughly dice the flesh and place in a food processor with Rubicon Papaya Juice Drink, honey and lime juice. Liquidise until smooth then pass through a fine sieve. Keep stored in a covered container for up to 3 days in the fridge. Serve spooned over yogurt, ice cream or drizzled over fresh fruit.

Chef's Tip: This fruity sauce will liven up ice-cream or natural yogurt. Or why not try a little stirred into your favourite smoothie recipe for a hint of the exotic!

Salad ~ Mango & Avacado Summer Fresh

2009-02-20T01:13:00.003Z

Mango (peeled and cubed) - 1
Avocado (peeled and cubed) - 1
Red Onion (Diced) - ½
Long Red Pepper(Finely Diced) - 1
Sugar – 1 tbsp
Salt – 1tsp
Lime Fresh (juice) - 1
Mint (Fresh) Finely diced - 2 leaves
Method: In a large presentable bowl, add the above prepared Fruit & Vegetable. Add the Lime Juice, Sugar and Salt and mix well. Now place in Fridge for 30-45mins. Serve Chilled

Chef's Tip: You can add any other fruit with this salad. The key ingredients is Fresh Lime Juice, Sugar and Salt! Enjoy it!

Fresh Black Peppers

2009-02-19T15:29:00.004Z

Fresh Black Peppers from Kenya.

They taste absolutely smashing, if you are the one for Black Peppers.

Like many eastern spices, pepper was historically both a seasoning and a medicine. Long pepper, being stronger, was often the preferred medication, but both were used.

Black peppercorns figure in remedies in Ayurveda, Siddha and Unani medicine in India. The 5th century Syriac Book of Medicines prescribes pepper (or perhaps long pepper) for such illnesses as constipation, diarrhea, earache, gangrene, heart disease, hernia, hoarseness, indigestion, insect bites, insomnia, joint pain, liver problems, lung disease, oral abscesses, sunburn, tooth decay, and toothaches.[26] Various sources from the 5th century onward also recommend pepper to treat eye problems, often by applying salves or poultices made with pepper directly to the eye. There is no current medical evidence that any of these treatments has any benefit; pepper applied directly to the eye would be quite uncomfortable and possibly damaging.[27]

Pepper has long been believed to cause sneezing; this is still believed true today. Some sources say that piperine, a substance present in black pepper, irritates the nostrils, causing the sneezing;[28] some say that it is just the effect of the fine dust in ground pepper, and some say that pepper is not in fact a very effective sneeze-producer at all. Few, if any, controlled studies have been carried out to answer the question. It has been shown that piperine can dramatically increase absorption of selenium, vitamin B and beta-carotene as well as other nutrients.

Chef's: Did you Know ...

2009-02-14T03:54:00.001Z

Strawberries ~ were seen as healthy food as long ago as 200BC, when the Romans cultivated them for their medicinal qualities. They believed the strawberry could bring relief from Depression, Infections & Fevers, as well as Ailments of the Kidneys, Liver and Blood. Centuries later, Madame Tallien, a prominent figure at the court of Napoleon, was reputed to bathe in the juice of strawberries for its healing properties.

It's doubtful, though, that a long soak in a strawberry bath is the best way to enjoy the fruit's nutritional qualities. Stick to eating them.
8 Strawberries contain as much Vitamin C as an Orange, a mere 50 calories per serving and a host of antioxidant chemicals that are believed to help protect against Heart disease and Cancer.

Strawberry Gazpacho Recipe for Valentine’s Day

2009-02-14T03:25:00.002Z

Frozen Strawberries ~ 1 Pack
Fresh mint leaves
Vanilla Extract ~ 2 tsp
Water ~ ½ Cup
Honey ~ ½ Cup
Fresh Lemon Juice ~ 1 tsp
Fresh Lime Juice ~ 1 tsp
2 Cups total of any combination: Strawberries, Blueberries, Blackberries, Raspberries
Method: In a large saucepan, combine the frozen Strawberries, 3 or 4 fresh Mint leaves, and Vanilla extract. Bring to a boil, and simmer on low heat for 20-30 minutes. Remove from heat, cover, and chill in the refrigerator.
Pour the Chilled, Strained Strawberry mixture into a blender, add 1/2 cup water, Honey, Lemon & Lime juice. Blend until very smooth. Add remaining 2 cups of your choice of Berries, and pulse gently in blender. The mixture does not have to be fully smooth at this stage.

To serve, pour into soup bowls, wine glasses, or your choice of dish. Garnish and serve with a spoon & enjoy!

Eat well & Laugh often!

Valentine ~ Buns

2009-02-14T02:39:00.004Z

Plain Flour ~ 1 lb
Salt ~ ½ tsp
Dried Yeast ~ ½ tsp
Sugar ~ ½ tbsp
Warm Water ~ 2fl oz
Warm Milk ~ 4fl oz
Butter ~ 2oz
Egg ~ 1
Currants ~ 8oz
Method: Cream Yeast and Sugar and mix with Water. Wait until frothy then mix with the Flour. Add Butter melted in the Milk with the Egg. Mix in the Currants. Knead well into a smooth dough. Leave to rise until double in size.
Knock back and knead again. Divide into 12 pieces and shape each into a small oval. Cover and leave to rise for half an hour in a warm place. Brush with beaten egg and bake for 25 minutes at 200C. Serve Hot with a Wedge of Butter.

Enjoy.

Chef's: Did you Know ...

2009-01-26T00:25:00.001Z

Apricots ~ Fresh Apricots are healthy because they contain lots of Beta Carotene, the plant form of Vitamin A, and which is a good anti-Oxidant. They are also high in Fibre and low in Calories, and make a good snack too. Weight for weight, dried Apricots are an even healthier option as the drying process increases the concentration of the Beta Carotene and Fibre and also the levels of Potassium and Iron.

Khubani Ki Chutney ~ Apricots Chutney

2009-01-25T23:59:00.003Z

Dried apricots-1cup (1packet in local grocery stores)
Sugar-1/4 cup approximately
Water-to soak apricots

Chunky Chat Masala
Method: Wash & soak the apricots in water for 5-6hrs or overnight.

De-seed the apricots & crush them with fingers or hand blender in the water. Put it in a pan & add sugar according to taste, as apricots are already sweet. Cook over medium heat till the apricots r fully cooked. The color changes from light brown to bark brown. Sprinkle The Chat Masala and Serve.

Chef's Tip: When you break the seeds you get a small nut that can be chopped & garnished over the Chutney before serving.

Chef's: Did you Know ...

2009-01-25T23:20:00.004Z

Pomegranate ~ is rich in Vitamin C and B. It contains Pantothenic Acid, Potassium and Antioxidant Polyphenols. It is rich in Hydrolyzable Tannins called Punicalgins, which absorb into the human body after consumption of Pomegranate extracts that increases the Antioxidant capacity.

Preliminary research and studies have shown that juice of Pomegranate has been found to be effective in reducing Heart Disease risk factors, by controlling the bad Cholestrol and Systolic Blood Pressure.

Parallel studies have shown that the juice of this Fruit is effective against Prostate Cancer and Osteoarthritis.

Chef's: Did you Know ...

2009-01-17T13:12:00.000Z

Courgettes - Good source of: Manganese (0.20mg), and Vitamin B6 (0.25mg), Excellent source of: Vitamin C (19.21mg), Calories:18, Protein: 1g, Carbohydrate: 4g, Total Fat: 0g, Fiber 1g

Ratatouille ~ Gluten Free

2009-01-17T12:32:00.003Z

Vegetable Oil ~ 5 tbsp
Onions (Finely Chopped) ~ 250g
Garlic (Crushed) ~ 1 Cloves
Ginger ~ 1 inch
Aubergines (Cubed) ~ 125g
Courgettes ~ (Chopped) ~ 250g
Green Peppers ~ 250g
Red Peppers ~ 250g
Tomatoes (Fresh Ripe) ~ 250g
Tomato Puree ~ 1tbsp
Oregano
Salt
Method: Stir fry the onions in half the quantity of oil for 5 minutes. Add the garlic, saute for a minute then add the peppers to the pan and gently saute for a few minutes. Add the aubergine to the pan, add the rest of oil and saute for a further 5 minutes. Add the courgettes and cook for further 5 min, stirring occasionally. Coarsely chop the tomatoes and add them to the pan. Cook for another 5 min. Add oregano and salt to taste and serve. Serves 6-8.

Chef’s Tip: I like some coriander to finish the Dish and Cook some Macoroni with the Dish.

Chef's: Did you Know ...

2009-01-13T01:07:00.004Z

Berries: Goji & Blueberries – help reduce Blood pressure and an increase of “Good” HDL Cholesterol. Most Berries have anti Cancer properties and help ward of Alzheimer’s disease.

Chilli Paneer ...

2009-01-13T00:58:00.003Z

Paneer (Diced in Cubes) ~ 2 cups
Capsicum (Julienne’s) ~ 2
Ginger (Puree) – 1tbsp
Garlic (Puree ~ 1tsp
Sesame Seeds ~ 1tbsp
Onion (Diced in Cubes) ~ 1 large
Soy Sauce (Light) ~ 2tbsp
Tomato Puree ~ 1tbsp
Mint Sauce ~ ½tsp
Green Chillies (Finely Diced) ~ 3
Coriander Leaves (Chopped) ~ ½ cup
Black Bean Sauce ~ ½ cup
Cornflour ~ 1½ tbsp (Optional)
Lemon Juice ~ 2tbsp
White Vinegar ~ 1tsp
Olive Oil ~ ½ cup
Salt to taste
Water ~ ½ cup
Method: Take a bowl and mix the Cornflour and ½ teaspoon Salt with enough water to make a thin paste. Add Paneer in the paste. In a non-stick Pan, add Olive Oil, and stir fry the Paneer, until light Golden, add Salt, Sesame Seeds, Ginger, Garlic, Mint Sauce, Tomato Puree, Soya Sauce, Black Bean Sauce, Lemon Juice, Vinegar and a little water, now Add Capsicum, Onions and Green Chillies and cook for a minute. Before serving garnish it with Coriander.

Chef’s Tip: Use Different Colours of Capsicum and cut them in long thin slices Some like Carrots cut in Juliennes (thin long strips). Add more Chillies to Taste.
Julienne’s = Thin Long slice Cuts

Custard ~ Home Made

2009-01-11T00:25:00.006Z

Cream (Double) ~ 2 1/3 cups
Egg Yolks ~ 6 (large)
Sugar granulated ~ ½ cup
Corn Starch ~ 2 tsp
Vanilla Extract ~ 2tsp (Optional)
Method: In a large bowl use a balloon whisk to beat the Egg Yolks, Sugar and Corn Starch. In a large saucepan heat the cream until it is just about to simmer. At this stage, carefully pour the hot cream, a little at a time, into the Egg mixture and whisk vigorously. Once mixed, immediately pour the mixture back into the saucepan. Heat to simmering and whisk constantly until the mixture is thick and creamy. Remove from the heat, add vanilla extract, and stir thoroughly. Serve warm.

Chef’s Tip: If you prefer your Custard cold, pour into bowl and cover the surface with plastic wrap to prevent a skin from forming. Store in the refrigerator.

Chef's: Did You Know ...

2009-01-02T17:24:00.000Z

Milk, Cheese & Yogurt ~ Dairy Foods are excellent sources of Protein but they also contain valuable Calcium. Choose skim or low fat dairy to keep Bones & Teeth strong, prevent Osteoporosis & enhance weight loss.

Lasagna ~ Chicken

2009-01-02T16:55:00.010Z

Lasagna Noodles – 9 sheets uncooked
Onion chopped – 1 cup
Parmesan Cheese grsted – ½ cup
Sour cream – ½ cup
Mayonnaise – ¼ cup
Garlic Salt – ½ tsp
Cheddar cheese shredded – 4 cups
Chicken chopped cooked – 4 breasts
Condensed Cream of Chicken Soup – 1 can
Condensed cream of mushroom soup – 1 can
Method: Preheat oven to 350 degrees F (175 degrees C). A large pot of lightly salted water to a boil, Add noodles and cook for 8 to 10 mins or until al dente; drain. In a medium bowl, combine chicken soup, mushroom soup, onion, Parmesan cheese, sour cream, mayonnaise and garlic salt. In a 1 inch deep baking dish, layer 1/3 of the noodles, soup mixture, chicken and cheese; repeat 3 times, ending with cheese. Bake in preheated oven for 1 hour and enoy.

Chef's Tip: You could use Vegetables, Fish or Lamb of your choice.
I personally spice this dish with fresh Green Chillies & a dash of fresh Lemon Juice.

Chef's: Did You Know ...

2008-12-25T01:08:00.001Z

Lemon Grass ~ A good source of antioxidants, and higher than some of many fruit and vegetables. High in Phytonutrients including Vitamins, Minerals and Bioactive components. Help support the immune system through their Phytonutrients. Aid digestion via speeding up food movement from the stomach (gastric emptying). Promotes heart health by enabling high flavour, low fat, low salt cooking. The natural antimicrobial properties of many herbs and spices reduce the risk of bacteria in food. Further benefits Lemon grass was shown to inhibit growth of human colon cancer cells and work in animal models has also shown inhibitory effects on cancer initiation and progression. Lemon Grass – Phytonutrient Rich Lemon Grass contains Phytonutrients with antioxidant activity including: Citral, Geranial, Myrcene, and Limonene

Chicken (Masala) Roast

2008-12-24T18:41:00.002Z

Whole Chicken - 5lbs
Ginger (Fresh) – 3tbsp (Pureed)
Garlic (Fresh) – 1 ½ tbsp (Pureed)
Butter – 5tbsp
Cayenne pepper – ½ tsp
Salt - 1tsp
Lemon Juice– 4tbsp
Rice Vinegar – 1tsp (Optional)
Ajwain seeds – ½ tsp
Olive Oil – ½ cup
Method: Preheat oven to 375. In a large bowl mix all the ingredients and add oil and mix well into a paste. (Except Chicken & Butter)
Rinse chicken under cool water and pat dry. Place on roasting rack in pan. Rub paste in and under the chicken skin and inside the cavity. Bake for 1 hour then (carefully!) flip the chicken over on the rack. Return to the oven for approximately 1 additional hour or until juices run clear and leg moves freely when wiggled. Paste it with Butter and let it rest.
Chef’s Tip: When ready place on a bed of freshly baked Roast Potatoes or Veg of your Taste or cook a sauce.

Paime - Steamed Pudding

2008-12-24T01:40:00.003Z

Coconut gated - 1
Cornmeal - 1lb
Black pepper - 1tsp
Salt - 2tsp
Dried Fruit - 4oz
Banana leaves (or Foil)
Pumpkin - 1lb
Butter - 2oz
Sugar - 1 1/2cups
water - ½pt
String for tying
Method: Grate Coconut and Pumpkin, Add all other ingredients, Stir in enough water to make a dough of dropping consistency (Approx 3 cups). Wipe banana leaves and heat them to make them pliable. Cut into Sq pieces about 6″ by 6″ and Place about 2 tbsp. mixture on each leaf and Roll up, fold over & tie.
Use a steamer or boiling water and boil for about 20-30 minutes. Test one to see if it has set, if not, cook for a longer period of time, depending on size of Paime. (Pai me)
Yield: 12 Paimes
Chef's Tip: Use Dried fruit of your choice, or rainins will do, add a pinch of Cinnamon powder if you like. Serve hot with Syrup or whipped Ice Cream .

X'mas with a difference

2008-12-24T00:59:00.006Z

Raan Masale’dar ~ Whole Leg of Lamb in a Spicy Sauce
Lamb Leg, Cleaned of Fat - 8lbs

Sauce
Almonds, blanched – 2oz
Green chillies, chopped - 4
Yoghurt, plain – 20fl
Mint leaves – 4tbsp
Cayenne Pepper – ½tsp
Salt – 3 ½ tsp
Vegetable Oil – 10tbsp
Whole Cloves – ½tsp
Cardamom pods - 12
Cinnamon Stick, 2" long – 1pc
Peppercorns, Black - 10Garlic peeled & Pureed - 8Cloves
Onions, coarsely chopped - ½ lb
Ginger Peeled & Pureed – 4inch Pcs
Ginger – Finely cut in thin long slices – 1Pc
Cumin Seeds (ground) - 2tbsp
Coriander Seeds (ground) – 2tsp

Garnish:
Sultana raisins – 4tbsp (Optional)
Almonds, blanched, slivered – ½ oz (Optional)
Coriander Fresh Leaves - 2 handfuls
Lemon Fresh Juice – 2 Lemons
Method: Make many slits in the leg and place the cleaned Leg of Lamb in a Oven proof dish. In a blender, add Yoghurt, Ginger, Garlic, Mint leaves, Green chillies, Salt and whiz to get a paste. Apply this paste generously on the leg, ensuring you fill the slits too. This Leg should be well coated on all sides. Cover with plastic cling film and refrigerate for 24 hours. Remove the Tray with the Lamb out of the refrigerator and let it rest in room temp. Preheat the Oven Gas mark 6 (400F), and in the meantime, heat some oil in a frying pan, add Coves, Cinnamon, Cardamoms Peppercorns in hot oil and cook for a minute or so, and pour over the lamb marinated leg and cover the leg in oven foil. Bake, covered, for 1hr 30mins. Remove the foil and and drench in sauces again and cook uncovered, for further 45mins. Baste 3-4 times with the sauce during this period. Scatter, or arrange in a pattern, with the Garnish, ie: Sultanas, etc, and bake for 5-6 mins. Remove the baking dish from the oven and let it rest in a warm place for 15 minutes. Take the leg out of the pan and set it on a warm platter, or a bed of Roast Potates, Shallots and roast tomatoes. Spoon off all the excess fat from the top of the sauce. Use a slotted spoon and fish out all the whole spice in the sauce. Discard the spices. Pour the sauce over and around the Leg.

Chef’s Tip: You could add some of this sauce to make gravy if you preferred.
Yield: 8-10 servings.

Shrimps in Garlic Butter

2008-12-21T03:07:00.006Z

Shrimp (large raw), peeled and de-veined – 2lbs
Butter – 2/3 Cup
Shallots finely diced - 1 ½tsps
Chives finely diced 1 1/2tsps
Garlic finely diced - 2 cloves
Parsley – 2tbsp
Salt – ½tsp
Pepper (Fresh) - Several grinds
A dash of Lemon Juice
Wash & dry Shrimps. Combine remaining ingredients in a small saucepan; heat slowly until butter is melted. Place Shrimps in butter mixture and turn to coat well. Allow it to rest for 15-30 mins.
Thread shrimp on skewers or place in a fine wire grill basket. Cook over medium coals 8 to 10 minutes, turning and basting often with garlic butter sauce. Heat any remaining sauce and serve with shrimp. Serve over rice.

Chef’s Tip: You could add some Veg (Beans) if required.

Chef's: Did You Know ...

2008-12-15T19:01:00.000Z

Tomatoes – Good source of Vitamins C, A & K and helps cut the risk of cancer. (In Salad)
Also, High in Antioxidants such as Lycopene.

Tofu Roll ~ Herb

2008-12-15T18:34:00.006Z

Fresh Tofu – 800g
Sugar – 5g
Lemon Grass – 50g
Chilli Sauce – 10g (Optinal)
Oyster Sauce – 50g
Oil – For frying
Tempura Batter
Breadcrumbs – 150g
Coriander (Fresh) – 25g
Galangal (Fresh) – 30g
Coconut Milk Powder – 100g
Sweet Chilli Sauce – 1 Small Bottle
Garlic (Fresh) finely chopped – 5 cloves
Ginger (Fresh) finely chopped – 10g
Lime Leaf (Kaffir) finely chopped – 10g
Method: Squeeze out any water from the fresh Tofu, add Ginger, Garlic, Lemon Grass, Oyster Sauce, Chilli Sauce, Sugar & Coconut Milk Powder and mix well and refrigerate for one hour.
Meanwhile reduce the sweet sauce chilli sauce to a soft ball consistency and set aside. Divide the Tofu mixture into 20 pieces and stuff all the courgettes with the Sweet Chilli mixture. Dip in the Tempura Batter and roll in the bread crumbs and fry in hot Oil until Golden. Enjoy

Chef's Tip: You could use a sauce of your choice, instead of Sweet Chilli Sauce. Instead of Oyster sauce you could use Black Bean Sauce. You could make this Dish with Chicken breat too. (Like a Kiev)

Chef's: Did You Know ...

2008-12-15T18:31:00.000Z

Casava: Also known as Yuca & Mogo, is High & Rich in Fibre, Protein, Potassium, Calcium & Phosphorous.

Kuldip's Ice Sorbet

2008-12-13T10:19:00.003Z

Fruit (Fresh or Frozen) 450gm (ie: Strawberries / Cranberries / Etc)
Sugar - 260g
Water - 400ml
Juice – Same of the Fruit used 150ml
Method: Boil the Water, Sugar & Strawberries together until they reach a low boil. Cover and cook for 15 minutes. Remove from the heat. Blend until smooth. Pass through a fine sieve to remove the seeds and bits of skin, using a rubber spatula to press as much pulp through as possible. Cover and refrigerate until it is completely cool. Add Strawberry juice.
Freeze using a domestic ice cream maker until it has a semi-solid consistency. This could take up to 20 minutes. Transfer to a freezer-proof container and freeze until it is solid.
Remove from freezer and allow to thaw for about 15 minutes before serving. Enjoy!

Chef’s Tip: Or like me if you don’t have a Ice Cream Maker, then, simply place in a covered, freezer-proof container and place in the freezer, stirring every two hours to break up the ice crystals.
Yield: 8 Servings

Chef's: Did You Know ...

2008-12-13T02:18:00.001Z

Cauliflower – Good source for Folate, Vitamin C, & Glucosinolates, which helps fight Cancer.

Jam ~ Pili Pili (Chilli)

2008-12-13T01:31:00.002Z

Red Chillies - 200g
Onions Red - 200g
Sugar granulated caster – 300g
Sugar grated palm – 200g
Water – 125ml
Tamarind Sauce – 2tbsp
Salt – 1tsp
Slice the chillies into discs and dice onions. Place all ingredients into a heavy based saucepan over medium to high heat. Boil mixture until the sugar becomes of a thick consistency. Unfortunately not many will get it right the 1st time. This requires an eye of experience. In time you master how to handle Jams & Pickles.

Chef’s Tip: Be attentive, do not burn the sugar, doing this will cause the jam to set to a toffee-like hardness. If this does occur, there is nothing much you can do to salvage the jam. Make sure if you do overcook the jam that you do not go ahead and place them into the jars. Just give up and try again as it will be very difficult to get the hard jam/toffee out of the jar once you have put it in.
A good way to test whether the jam is at setting consistency is to take a small dollop of jam and drop it on a clean plate. Place it in the refrigerator for a minute or two and see whether the mixture has set. If it has, then the jam is ready to be taken off the heat.
Sterilise bottles and lids in boiling water for 10 minutes. Air-dry the bottles and lids completely.
If you do not want seeds in your jam, an easy way to get rid off the seeds is to simply crush the fruit and put it through a sieve.

Chef’s Advice: Please do not cut corners when making any Jams, Marmalade or Preserve. Ignore the calorie factor and enjoy the dish to it’s best quality. Consume less, but cook to it’s full potential.

Some prefer to use Pectin, be very careful as not to burn the mixture. Use a thermometer to be exact as Pectin can be sensitive when exposed to excessive heat and stir continuously.

Chef's: Did You Know ...

2008-12-13T00:22:00.002Z

Jackfruit (Ripe 100g edible portion): Good source of Vitamin A 66ug, Vitamin C 7.9 mg, Riboflavin 0.06 mg, Energy 301 kcal, Water 83%, Protein 1.6g, Fat 0.2 g, Carbohydrate 25.4g, Fiber 5.6g, Ash 2.2g, Calcium 37mg, Phosphorous 26 mg, Potassium 292 mg, Iron 1.7 mg & Sodium 48mg

Mchai Chai ~ Lemon grass Tea

2008-12-11T23:51:00.002Z

It is an excellent palate cleanser after a meal. Bring water to the boil, add lemon grass and allow to brew for a while depending on how strong you like your tea. Add sugar to taste and serve hot in small cups.
Chef's Tip: Milk is not used in this Tea.

Chef's: Did You Know ...

2008-12-11T23:24:00.000Z

Swede: Good source of Fibre, Vitamin C & Beta-Carotene

Lamb Tagine (North Kenyan Dish)

2008-12-11T23:04:00.007Z

Lamb - 3kg (Lean leg)
Onion – 3 Large Red
Cumin Powder – 1 tbsp
Coriander Powder – 1 tbsp
Cinnamon Powder – 1 tsp
Turmeric Powder ½ tbsp
Bay leaves 3-4 Leaves
Demiglaze – 3ltrs
Honey – 200mls
Garlic finely chopped – 2 tbsp
Ginger finely chopped – 2 tbsp
Chilli Powder 1 ½ tbsp (Optional)
Tomato Puree – 2 tbsp (80gms)
Black Pepper (Corn) 1 ½ tsp (Coarsely crushed)
Green (Fresh) chillies – 3-4 as per Sharpness
Coriander (Dhania) Stalk chopped – 2 Bunches

Method: Season the meat with salt and pepper, dust with the Tagine spicy mixture, then sauté the meat with Oil, Onion, Garlic, Ginger, Chillies, Dhania, Bayleaf, until golden brown then add Tomato puree. Continue stirring until it becomes thick, then add the demiglaze, simmer for about 1:30hrs. Do not overcook the meat for the sauce. Blend half of the cooked marinade then sieve. Bring to boil, add 100ml Honey, and serve with boiled Potatoes and Almonds.

Chefs Tip: This has to be one of the most favourite dish in Northern Kenya. Best eaten with freshly baked Naan / Bread, Rice & Fresh Yoghurt as a side dish. (This Dish is consumed In most North African Countries too (Algeria / Morocco / Tunisia / Egypt, Etc.)

Chef's: Did you Know ...

2008-12-10T20:09:00.000Z

Leeks – Good source of vitamin C, Folic acid, Iron and Fibre. They contain beneficial compounds which protect against Stomach, Colon, Prostate and Ovarian Cancer and also help lower Cholesterol levels.

Coast "Kibokoni Mbuzi" Goat Curry

2008-12-10T19:57:00.003Z

Goat / Lamb 1 ½kgs (Mbuzi) shoulder diced in small Pieces (Approx 5centimeter).
Corn Oil 4tbspn (Mafuta)
Red Onions 2 (Kitunguu Maji) coarsely chopped
Garlic 6 Cloves (Kitunguu Sumu) minced
Ginger 3tbspn fresh (Tangawizi) peeled and minced
Mangoes 2 Matosa semi-ripe (Maembe) Peeled and diced In small cubes
Raw Banana’s 2 (Ndizi Mbichi), sliced in thick rounds
Flour 5tbspn (Unga)
Curry Powder 4tbspn (Mchuzi Powder)
Nutmeg powder 2tsp (Pungu Manga)
Cardamom 2tsp (Iliki)
Salt 2tsp (Chumvi)
Cinnamom 2 Sticks (Dalasini) Approx 8centimeter long (each)
Chicken Broth (Stock) 5 Cups (Supu ya Kuku)
Plain Yoghurt ½ Cup (Maziwa Lala)
Coriander Leaves finely chopped (Dania Majani)
Method: Heat oil in a large, heavy pot over medium-high heat, Add meat in small batches to brown. Remove to a bowl and set aside. In the same pot, using the same oil, add some more corn oil (if necessary), add Onions, Garlic, Ginger, Cinnamon, Cardamom, Mangoes and Bananas. Sauté over medium heat until tender and lightly coloured, about 10 mins, stirring constantly. Sprinkle flour, curry powder, nutmeg and salt.
Cook five minutes, stirring constantly. Return Meat to the pot and add broth. Mix well.
Bring mixture to a boil over medium high heat; lower heat, cover and simmer for one hour, stirring occasionally.
Remove curry from heat and slowly stir in the yogurt and cook for a further ½ an hour.
When Meat is tender and cooked, remove from heat and add coriander.
Serve warm over rice (sometimes also cooked with coconut milk).
Serves 8 approx

Chef's Tip: For that authentic touch serve it in wooden bowls and eat with your fingers.
This dish is often served with Rice, Chappati's and at time Manadazi (Mahanri)
On completion of the meal provide finger bowls with warm water & sliced
Lime/Lemon to rinse hands.

Chef: Did you Know ...

2008-12-09T01:12:00.002Z

Asparagus – Fat free, low in Calories and rich in Potassium, which makes it a natural Diuretic. Good source of vitamins A and C, Calcium and Iron. It is rich in Folic acid, which is essential for women trying for a Baby or is in early pregnancy.

Halva - Famous Dish of the Coast

2008-12-09T01:03:00.004Z

Halva –Jackfruit
Jackfruit – 1 cup, cubed small pieces
Sugar – 1 ½ cups
Cashew nuts – ¼ cup, halved
Ghee – 2 tbsp
Saffron
Elaichi (Cardamom) – ½ tsp, powdered
Edible Camphor – A mustard seed size
Method: Mix Sugar and ¼ cup of Water and boil in bringing it to a one string Sugar syrup consistency. Add the Jackfruit pieces and stir until the fruit melts and blends with the sugar syrup.
Roast Cashew nuts in a tsp of ghee until golden brown, and add them to the Halva mixture and mix well, along with the rest of the Ghee and Saffron. Take the Halwa off the heat and mix Elaichi & Camphor.
Grease a ¼ tray with Ghee and pour the hot Halwa in. Cut them in shapes you like whilst it’s still warm.

Chef's Tip: The mixture should be thicker if you want to make fudge pieces.

I was taught this dish by my Mother in Mombasa. However, on my visits to Mombasa since, I’ve was quiet surprised to see, that Mogo (Casava) Flour is used more frequently instead of Jackfruit. However, the rest of the recipe remains the same.
Still very popular with Kahawa.

Chef: Did you know ...

2008-12-08T01:04:00.003Z

Lettuce ~ provides Potassium, Carotene, Dietry fibre and small quantities of other Minerals and Vitamins. It has very few kilojoules. Low in Calories & Fat, making it very healthy “Wrap / Salad.”

Mango & Avacado Salad

2008-12-06T10:39:00.003Z

3 tablespoons olive oil
1 teaspoon Dijon mustard
3 tablespoons minced Shallot
8 cups herb salad mix (about 4 ounces)
1 large ripe mango, halved, pitted, peeled, sliced
2 small avocados, halved, pitted, peeled, sliced
4 teaspoons Sherry wine vinegar (Non-Alcoholic)
1 teaspoon whole coriander seeds, coarsely cracked
3 tablespoons frozen passion fruit juice concentrate, thawed (If Fresh not Avaialable)

Method: Whisk first 5 ingredients in small bowl to blend; gradually whisk in oil. Season dressing generously with salt and pepper.
Toss salad mix in large bowl with 1/4 cup dressing. Divide salad among 4 plates.
Tuck mango and avocado into salad; drizzle some of remaining dressing over mango and avocado.
Chef's Tip: Very Freshing, with a drop of Fresh Lemon Juice and Passion Fruit.

Honey, Ginger & Lemon Almonds

2008-12-06T09:57:00.006Z

2 cups whole almonds
¼ cup honey
2 tbs. butter
¼ tsp. fresh grated ginger
½ tsp grated lemon zest
¼ tsp. salt
½ tsp. vanilla (Optional)
½ cup Sugar (Raw brown Sugar)
Preheat the oven to 350 degrees. Spread the almonds onto an un-greased cookie sheet and bake for 12-15 minutes tossing occasionally until toasted and fragrant.
In a medium saucepan, combine the honey, butter ginger, lemon zest, salt and vanilla. Bring to a boil over medium heat. Reduce heat and simmer for 2 minutes. Add the almonds and simmer for 2 more minutes. Spread almonds onto a cookies sheet that has been lines with foil and sprayed with non-stick cooking spray. Separate any nuts that are stuck together. Cool slightly (do not cool too long or the sugar won't stick).
Place the sugar into a large bowl and toss with the warm almonds making sure that all of the nuts are evenly coated.

Chef’s Tip: You could do this with Peanuts, Cashew nuts, Pistachio’s nuts or Nuts of your choice.

Spiced Clementine's

2008-12-04T18:31:00.002Z

Clementine’s 1Kg (Santra's)
Malt Vinegar 300ml
Bicarbonate of Soda ½tsp
Whole Cloves 12
Cinnamon sticks 3
Sugar 500g
Jars – (Air Tight) Sterilised
Place 1kg Clementine’s in a large pan and just cover with water.
Add ½tsp Bicarbonate of Soda, 300ml Malt Vinegar, 12 Whole Cloves and 3 Cinnamon sticks simmer uncovered for 25mins and add 500g Sugar at this stage, and simmer for further 15mins.
Remove the fruit and place in 3 sterilised jars. Boil the liquid for further 10-15mins, until the contents turn Syrupy and pour over the fruits, place equally the Cloves & Cinnamon in each jar. Shelf life: to be consumed within a Month.

Chef’s Tip: After they have marinated, these aromatic fruits can be eaten in the entirety. Try them with Ploughman’s or cold Meats.

Ps: (If Alcohol is not a problem, then add 3tspn Cointreau when adding Sugar.) Optional

Ginger, Lemon & Honey Cookies

2008-12-04T01:50:00.002Z

Plain Flour 225g
Ground Ginger 1 ½tsp
Butter 125g
Caster Sugar 150g
Honey 1tbsp
Raisins 50g
Lemon Zest 1 (Lemon)
Mix together 225g Plain flour and 11/2tsp Ground ginger and stir into the butter mixture with 50g raisins zest of 1 Lemon to form a stiff dough. Roll out the dough. Roll out the dough on floured board to ½cm thickness and cut out 18-20 cookies using a 7cm round cutter/stencil.
Preheat oven to 1800C, 3500F gas mark 4. Grease 2 baking trays. Whisk 125g softened butter and 150g Caster Sugar and 1tbsp Honey.
Place on the baking trays and bake for 15-20mins or until golden, swapping the trays over halfway through cooking. Cool slightly before transferring to a wire rack to cool completely.
Ps: Remember to send some to the Chef too.

Ackee & Salt Fish

2008-12-01T23:45:00.003Z

½ pound Saltfish
1 tablespoon oil
1 medium onion
black pepper taste
1 can Ackees (Or 1/2 a Pound Fresh)
Method: Soak Saltfish in cold water overnight. Pour off water, add fresh water and cook until tender or sufficient salt has been removed. Remove bones and flake Saltfish. Meanwhile, allow ackees to drain. In a frying pan, heat oil. Add onion, flaked Saltfish, and ackees. Simmer for 5-10 minutes and sprinkle with black pepper.

(Some prefer to Use Bacon in the recipe)

Tilapia with Groundnut Sauce

2008-11-27T22:01:00.001Z

Salt & Black Pepper, to taste
Cooking oil – 1 Cup
Fish (Tilapia) (one per person), one to two pounds each; cleaned (or Tilapia fillets, or any fish)
2 Onions, finely chopped
½ cup of Peanut butter (natural, unsweetened) or a homemade Groundnut paste made by grinding fresh roasted peanuts
1 spoonful of curry powder (or any similar spice or spices)
Method:
If using whole fish: Cut two or three slits into each side of the fish; rub salt and pepper into the slits and on the side of the fish. (Same Applies to ready Fillets)
Heat oil to very hot, in deep frying pan. Fry fish in hot oil, one side at a time, until fish is browned and crispy, turning once. Reduce heat and cover. Allow fish to cook a few more minutes until it is done. Remove fish from pan. Place fish in covered dish in warm oven.
Increase heat under frying pan. Fry the onions in the same pan, until fully cooked. Remove onions and place them over the fish. Reduce heat.
Add Peanut butter and curry powder (or other spices) to frying pan. Mix well with remaining oil. Reduce heat to very low. Slowly stir in enough water (about a cup) to make a smooth sauce.
Pour sauce over fish and onions. Serve with Ugali or rice.

Chef’s Tip: Variations, include Tomatoes, Green Pepper, hot chilli pepper, and Garlic when frying the Onion.
(Garlic is good for eliminating the Fishy Taste, for those not to keen on Fish)
You could use either Ngege or Tilapia.
Description: Ngege (Oreochromis esculentus, a kind of Tilapia) is commonly consumed throughout Africa's great lakes region. Lake Victoria was a famous source of Ngege until the Nile Perch was introduced and drove the Ngege to near-extinction (many Lake Victoria cichlids suffered the same fate).

Kashata (Cookies)

2008-11-27T21:53:00.003Z

Sugar - 2 Cups
Coconut (Fresh or moist Grated) - 2 Cups
Cinnamon or Cardamom (Ground) - 1 ½ Tspn
Salt - a pinch
Wheat Flour - ½ cup (optional)
Method: In a hot skillet, heat the Sugar until it melts and just begins to brown.
Reduce heat and quickly add all other ingredients, stirring well as each ingredient is added. When all ingredients have been added to the mixture, continue stirring for about a minute, making sure everything is well mixed.

Tip: (or two cups of dried grated coconut moistened with a few tablespoons of milk or water) -- or -- two cups of roasted peanuts, shells and skins removed, briefly heated in a lightly oiled skillet -- or -- a mixture of both coconut and peanuts.)

Description: Something between candy and cookie, Eastern Africa's Kashata are a popular snack of Swahili origin.

Kashata are usually made with peanuts or grated coconut, or both. Kashata’s are cooked on the stove or over a coal fire. (not in an oven like European biscuits or American cookies)
Altough you can easliy use a "Angiti ya Mkaa" as a Oven too.

Kaimati ~ Sweet Balls in Syrup

2008-11-27T20:35:00.006Z

Plain White Flour (Wheat - If Poss) - 152g
Yoghurt - 1 Teaspoon
Yeast - 1/2 Tspn
Cardamon pod - 1 (Powdered)
Sugar 3/4 kg
Milk 125ml
Vanila essence
Oil for frying
Method: Mix the Flour, Yeast, and pounded Cardamom seeds in a bowl with the Yoghurt, then add the milk. Mix in just a little water and go on beating well for about five minutes with your hand until you can pickup a piece of the mixture in your fingers. Leave to rest.
Syrup: In a pan, add Sugar, Water and any Flouvorings you prefer, and bring to boil, until consistency just begins to thicken slightly. Leave to rest & Cool.
Frying: In a Frying Pan or a Wok (Karahi), add enough Oil so to cover the balls when frying.

Shape the Mixture into tiny balls and put into the boiling oil then reduce heat. Turn and stir, until they are all golden brown. Remove with a slotted spoon, shaking off excess oil, then drop into the syrup.
Serve in a bowl, with some Syrup.

Chef's 10min Barfi (Fudge)

2008-11-26T20:52:00.005Z

Dip’s 10min Barfi

4 Cups Milk Powder,
1 ½ Cup Cashews
1-Cup Sugar,
1 Carton Double Cream.
Method: Mix Milk Powder into ½ Carton Double Cream and place in the Microwave for 4 minutes. Then mix Cashews and sugar and the balance of the Double Cream.
Place the texture in the Microwave once again, for 4 minutes.
Lay the texture into thin layers, and slice according to choice.
**: Serves approx. 6 -

Chef's Tip

2008-11-26T00:59:00.002Z

Tip: You may store lemons in the refrigerator uncovered up to 6 weeks; not touching each other.

Tip: Crushed Ice cools food and drinks fast; Ice cubes lasts longer.

Tip: When adding liquids and Ice to (Glass) Crystal, place a silver spoon in glass to minimize temperature change on glass. Remove spoon after filling.

Tip: While pouring two or more blended drinks, pour a little at a time into each glass to endure all the glasses have the same proportion of froth and other ingredients.