Tag Archive | Food

Thee Local Lasagne

One of those meals that prove difficult to pronounce at first for many, with an Italian twist to it, a little like my sir name had to do that. Of course if its pronunciation is complicated, so does your perception on how it’s prepared, or at least that’s what we thought. The moment I hear someone has prepared some lasagne, I would internally wave my hands up and down for them.

So every time we pass by the pasta aisle in Nakumatt, Dion and I would take a moment to look at the lasagne sheets and make a mental note on how we’re going to try it out one of these days. You speak over the things you want to do, even when you know you’re not able to do it immediately. Challenge yourself, it becomes a short term goal and the next thing you know, you’re somehow working towards it – even when you think you’re not, it eats up your mind until you do it.

I digress. So on our leave week, we said this is it. It really did feel like a mini-project, considering we really didn’t want it to backfire because we were in dire desire of a delish meal #IJustRhymed. Onto the net we went. Just so you know, Dion’s usually the Chef (he figures the whole meal out – from the ingredients, the complexities, the steps), while I play the Sous Chef (the one that does all the manual labor – the mixing, the whisking, the measuring, the cleaning – works a lot on making you submissive because you have to follow instructions to the dot). We did a little consulting here and there, for extra tips, besides what the net was giving us – others have been on the same road, and we didn’t want to repeat the same mistakes – it really helped.

A shout out to Makena for the “slightly cooking lasagne sheet” tip. Here’s the recipe;

Ingredients

  • 2 teaspoons olive oil
  • 1 brown onion – chopped
  • 2 garlic cloves, crushed
  • 500g beef mince
  • 3 diced tomatoes
  • ¼ cup tomato paste
  • Salt & freshly ground black pepper
  • Olive oil, extra, to grease
  • 10 fresh lasagne sheets
  • ½ cup coarsely grated mozzarella
  • Mixed salad leaves, to serve

Cheese / Béchamel Sauce

  • 1L milk
  • 1 brown onion – chopped
  • Fresh parsley stalks
  • Salt, ground black pepper, bay leaves, nutmeg – you can throw in your spice.
  • 60g butter
  • Two 1/3 cup plain flour
  • 1 cup finely grated cheddar

Step 1: Prepare the Minced Beef

Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes color. Add the tomato and tomato paste, and bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 30 minutes or until sauce thickens slightly. Remove from heat. Taste and season with salt and pepper.

Lasagna, Foodie,

 

 

Step 2: Prepare the Cheese Sauce/ Béchamel Sauce

  1. In a different medium sauce pan, combine the milk, onion, parsley stalks and bring to a simmer over medium heat. Remove from heat and set aside for 15 minutes to infuse.
  2. Strain the milk mixture through a fine sieve into a large jug and discard the solids.
  3. In another different large saucepan, melt the butter over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
  4. Gradually pour in half the milk, whisking constantly with the wooden spoon (or balloon whisk), until mixture is smooth. Gradually add the remaining milk, whisking until smooth and combined.
  5. Place saucepan over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon. Remove from heat. Add the grated cheddar cheese and stir until cheese melts. Taste and season with nutmeg, salt and white pepper.

Lasagna, Foodie,

Step 4: Prepare the Lasagne Sheets

Put some warm water into a saucepan over medium heat, and place the lasagne in it. Boil it for 2-4 mins. Drain the water and rinse in some cold water. Immediately separate the sheets (or they’ll stick together like glue). It makes them elastic and easier to place on the bowl.

Lasagna, Foodie,

Step 4: Preparing the Lasagne

  1. Preheat oven to 180°C.
  2. Brush a rectangular ovenproof dish with oil to lightly grease.
  3. Spread one-quarter of the béchamel sauce over the base of the prepared dish.
  4. Arrange the lasagne sheet over the sauce and make sure all edges are covered. Ours needed 4 sheets for the bottom.
  5. Top with one-third of the mince mixture and one-third of the remaining béchamel sauce.
  6. Continue layering with the remaining lasagne sheets, mince mixture and béchamel sauce.
  7. Finishing with a layer of béchamel sauce .
  8. Sprinkle with mozzarella. Place on a baking tray.
  9. Bake in preheated oven for 40 minutes or until cheese melts, is golden brown, and the edges are bubbling.
  10. Remove from oven and set aside for 10 minutes to set.
  11. Step 5: Serve the Lasagne
Lasagna, Foodie,

Finishing with a layer of béchamel sauce. Then we sprinkled some mozzarella cheese on it.

 

 

 

Lasagna, Foodie,

Step 5: Serving the Lasagne

Cut the lasagne into portions and serve with some veggies. You could devour it on its own, because it’s totally delish, but the green on your plate helps you feel a tad healthy. If you know what I mean. You can then down it with a glass of chilled juice (or Ribena).

Lasagna, Foodie,

Happy cooking lovelies!

Signing Off ~~~ *Kawi*

Ruling The Kitchen – Pork Masters

Cooking, Men

Mike (Left) and Dion (right) in their element. They’re kindred spirits.

There’s something about men who cook, maybe sexy, or just extremely appealing. Even if it’s just boiling rice, an egg or brewing his own coffee, the fact that he can make it to the kitchen is admirable. Cut that! Now what about those men who totally own the kitchen, God bless their souls! I am lucky to know such men, and one of them happens to be mine, the other my best friends … territory things.

Flo (left) and Me (right) ... we were just chilling taking selfies and playing Despicable Me.

Flo (left) … just chilling taking many selfies and soaking in the aroma that filled the air.

But really though, when they occupy the kitchen and chase us away, they cook up a storm! And not the ordinary storm, I’m talking about the finger licking, lip smacking kind that gets you so full that you just want to lie down and take a nap or just play Despicable Me (this is my current phone game addiction, those Minions) … because you can barely think any more.

Despicable Me

Let me share with you the recipe as written by Dion. Giving credit where it’s due, because when it comes to pork, we (Flo and I) take the back seat and let them (Dion & Mike) be.

Ingredients

  • 4 tablespoons olive oil
  • 2kg of pork ribs (trim the fat acquired from local butchery)
  • Kosher salt and 1 teaspoon freshly ground black pepper
  • 1 medium onion, thickly sliced
  • 1 dhania (coriander) stock, finely sliced
  • 2 ginger finely grated
  • 3 stem of fresh thyme
  • 1 stem fresh rosemary (it’s optional)
  • 2 tablespoon of soy sauce
  • 2 apples, cut into 8 slices (this is optional, I used my secret ingredient whisky for succulent flavor you, you could use white wine too)
  • 2 tablespoon of honey
  • 1 teaspoon of cayenne
  • 1/2 of paprika
  • 1 orange (cut into 4 pieces)

Pork, Cooking

 Preparation

  • Lightly salt the pork while on the tray.
  • In a small bowl mix 4 tablespoons olive oil, freshly ground black pepper, 1 dhania stock, finely sliced, 2 ginger finely grated, 1 stem of fresh thyme. 2 shots of whisky, 1 teaspoon of cayenne, 1/2 of paprika.
  • Squeeze the orange juice out of the 4 diced parts into the small bowl.
  • Mix thoroughly all ingredients
  • After mixing use a pastry brush to brush the mixture over the pork and ensuring it leaks into the grooves of the meat, you could make slices into the meat so that the mixture is well absorbed.
  • Place in a airtight clasp translucent bag and let it sit for 2hrs – 4hrs so the juices can blend into the meat place in fridge.

Pork, Cooking

How to Cook

  • Preheat the oven to 200
  • Cover the base of the pan with foil.
  • Drizzle sum olive oil and spread lightly on the base to prevent sticking.
  • Put the meat on the tray and set timer for 40 minutes.
  • After 40 minutes remove the tray drain the juice it will be used to make gravy for the pork.
  • Turn over the pork for even cooking let it go for 30 minutes on the reverse side.
  • Collect the juices from the cooked pork. When you pick the meat up from the pan, hold the meat over the pan for a few second. Doing this allows the extra juices to drip off the meat and into the pan.

Pork, Cooking

  • Pour the juices from the pan into a glass. The glass allows you to see when the fat separates from the juices. Let the drippings stand in the container until the fat floats to the top.
  • Remove the fat remain with the juice you can add some wine (red) or sherries to add a depth of flavor to the gravy.
  • Mix thoroughly and add 1 tablespoon of soy for taste then some people prefer to cook the mixture  but I finely brush it over the pork.
  • Add the 4 tablespoon of honey and 1/2 paprika and  a teaspoon of thyme (awesome for gravies)
  • After 30 minutes remove the pork and glaze with the mixed gravy on one side ensuring it is well spread over the meat let it cook for another 10 minutes
  • After 10 minutes remove the pork turn round and pour the remaining mixture over the meat and cook for another 10-15 minutes till its golden brown.

Pork, Cooking

And voila! The meat is ready! You can garnish it with coriander or as you please and then save us a piece, will you? Or better yet play around with the recipe and tell us how it pans out.

Serve it hot with a starch of your choice (rice, mashed potatoes, chips), then down it with a chilled drink. Happy Eating!

Signing Off ~~~ *Kawi*

 

Thee Local Shepherd’s Pie and Snippets

My colleague challenged me. She came with some good smelling delish food that looked like lasagna but it wasn’t (I think I’ll be obsessed with it until we prepare it). She educated me, it’s called a shepherd’s pie. Did you also know that the “ph” in shepherd is pronounced “p” and not “f”. English is such a complicated language, and my nursery teacher must’ve been saying it with the “f” because I can’t seem to get myself to say it the right way. Those are my problems.

Anyhow, when I went home, I was set that I’m making the Shepherds pie. And so I started the process. I was so psyched up, like you have no idea. The only problem is that the master chef wasn’t around (travelled for work), so I was doing it solo. And boy, oven things are not my strength. The setting of the heat degree (converting Farenheit to Celsius – or googling it), timing and how to heat it (top, bottom, both, grill). I felt like breaking down at some point. I felt like I’d gotten everything else right, except the most important part, the baking.

While I struggled with that process, I thought of life. First I was taken aback when I found out that Robin Williams had depression, I mean, the Mrs. Doubtfire (among many other hilarious comedies) guy. I had tried to read articles about it to understand what goes on some time back and the one that really explained it to me in a way that I deciphered what goes on was Hyperbole & a Half, here and here. I’ve seen it happen to some people close to me, so it’s real, not imaginary. What I always wonder is, what can one do to be there for someone? I get depressed to0 or experience bouts of sadness – but it’s hormonal – you know that time close to that time of the month. But at least I can get or talk myself out of it, but what about that person who can’t? What can someone do for them?

I digress. So back to the part where I thought about life as I baked away (that’s a good struggle by the way). In life, there are things that you totally get right. Especially things that’s you’re already used to. You know those things that come easy for you – yeah you know them – I would compare it to a meal you love cooking, you have it on your fingertips, you can even cook with your eyes close and still get it right.

On the other hand, you’re faced by things that make you feel like you’re totally doing it wrong. Leave along getting it wrong, because you don’t even get it in the first place, this can be frustrating. This could be like cooking a new or unfamiliar meal. One that you even had no idea existed, so you have to skirmish your way through learning how to do it. Chances are that you’ll be hard on yourself with the outcome. You’ll feel like it’s not good enough, it’s not that sweet enough, it doesn’t look so appealing, maybe others won’t enjoy it. And so is with many things in life. Especially those that don’t come to you easy.

Just when you think you’re getting it wrong, you’re probably getting it right. Just that you’re intimidated by that wrong feeling that you miss out on what’s going right. We really cock-block ourselves sometimes, it’s a matter of believing in yourself, hard as it is.

Ever felt like that? That’s exactly what I felt about my Shepherd’s pie. But I believed in myself and ate it with so much pride and carried it for lunch. I don’t think I did such a bad job, it was edible and tasty too. Now that I think of it, I’m looking forward to dinner and to having the master chef taste it too (and give his verdict). Except that my potato cover didn’t brown, it yellowed (with very faint shades of browning) *sob* that’s all I was waiting for. There’s something about browning and success in baking.

Recipe, Shepherds Pie, Cheese, Minced Beef, Food, Kenyan Foods, Mashed Potatoes

See ingredients below

Ingredients

  • Potatoes
  • Minced Beef – More like the way I made it here.
  • Vegetables – 1 Green Pepper, 1 Tomato, 1 Onions, 1 Carrot – you can add peas, corn, mushrooms and so on.
  • Spices – mixed Spices, Black Pepper, paprika, royco, cayenne pepper, soy sauce, garlic.
  • 2tbs Butter
  • Salt
  • Shredded Cheddar Cheese

Procedure

  1. Pre heat the oven to 200o
  2. Dry fry the minced beef with the spices.
  3. Mix the potatoes and mash them with butter, milk, cheddar cheese and garlic until soft.
  4. Combine the meat and vegetables and spoon them into a square baking dish.
  5. Cover with potato mixture. Bake for 30 min or until it starts browning.
  6. Shred the remaining cheddar on top of the cover and bake it for 10 mins, it’ll look like it’s bubbling, cue to remove it.
  7. Remove it from the oven and let it cool for about 5-10 mins. Then serve.

You can totally try it out and tell me how yours turns out, I challenge you. Happy Friday loves!

Signing Off ~~~ *Kawi*

Friday Snippets

Interesting week this one, but in an extremely good way. Let me not delve much into it, don’t want to jinx it. However, let’s talk professions. I am the poster child for social media/content and basically most things digital. It’s amazing how people perceive that, well, I’ve gotten the “she’s the one who does our Facebook and Twitter”. Basically, I have been downgraded to ‘just that’, those things that everyone else in the office thinks is a way to pass time. Good thing, they get a teeny-weeny section of what I do, like 0.something% but I don’t interject. I just nod my head and agree, because trying to explain it when the other party isn’t getting it, makes me seem defensive, which I really am sometimes *who isn’t?…I admire you*.

The best thing that’s happened the better part of this year, is having people who understand what I do. Or rather having a conversation with people who get me, who get my profession. It gives me some more confidence, that was rather lacking. You know when you’re a programmer, designer, lawyer, doctor, teacher,everyone knows what you do. I mean, its general knowledge. But content, what the hell’s that, what do you do?

I had a conversation with my dad yesterday trying to explain to him as simply as I could, what I do. And I mean in a very simple way, no jargon lingo. He’s old folk, so for him all these social media and content platforms don’t make sense. I broke it down, and based on the responses – mmmh’s, aaah’s, contributions, suggestions, opinions, I think he finally got it. I think he’s always had a hard time explaining to his friends what I do, at least mum got it some time back. Despite me having an undergraduate and masters degree in IT and Strategic Management, my work well, doesn’t quite capture those two in terms of my “titles”, so he wonders.

My Take: Be qualified, but don’t let your qualifications limit what you can do with yourself. You could study IT, like I did, but you could also be a greater cook. So that shouldn’t prevent you from being a super chef because someone said when you do IT you have to be a programmer. You don’t have to conform, respect your desires too.

TGIF, Hammock, Holiday

Thank God It’s Friday: If I could teleport that hammock, I would.

WATCHING

Scandal Ssn3 and Suits Ssn3. But honestly, I have been watching and 30mins into it I am dead asleep on my couch. Getting home feeling exhausted with the hope of watching a few episodes only to watch one episode all week. Feel me, does this happen to you?

LOVING

My friends, the support is overwhelming. For looking out for me, I have nothing but appreciation for you and if I can, I will always be there cheering you on too. In whatever ventures you take, as long as they’re legal and I think they suit you. Of course, I won’t cheat you can sing when you can’t, I can’t bear seeing you getting embarrassed on Project Fame. I will recommend you where I see you fit to do the work. But the bottom line is, I appreciate you.

LISTENING TO

Jam’s that are making my Friday a bit more interesting. I should probably make a playlist.

READING

Still blog-trotting! My sister also gave me this book, that now seems rather interesting. The title got me off at first but I decided to give it a benefit of doubt. Trying to live by the words, “don’t judge a book by its cover” … literally! Will tell you how that goes.

Books, Current Read,

EATING

My one meal a week, shame! But that’s what it has gotten to. I wouldn’t call it laziness but I happen to cook a lot and it seems endless or maybe I’ve performed miracles and I don’t know. That brings me to the question, do you think Jesus knew he had super powers or he came to realize later. Let me not get into it, lest it sounds blasphemous.

Food, Ugali, Pork, Fried, Vegges, Sukuma Wiki, Greens, White Chocolate

LOOKING FORWARD TO

Holidaying! Whenever it comes, I’m just craving that sun and sand. After being exposed to what a holiday would feel like for just a weekend, I am definitely looking forward to the next one. This stuff is addictive. Just thinking of the hammocks right about now.

HOPING FOR

Crossing fingers and toes that I bag it. It would be a great one to put my brains on.

SAVING FOR

A good blender. I want to be able to make my own shakes and juices, there’s no need for the disappointments we get from the restaurants. Plus for trips, we need to visit our country, it has the most beautiful sceneries and locations, those resorts won’t pay for themselves *pouts*

THANKING

God. These blessings, I can’t complain at all.

QUOTE OF THE DAY

Work Quote

Besides that, to more laughing, living and loving. Let your weekend be nothing short of interesting, blessings!

Signing Off ~~~ *Kawi*

Friday Snippets

Thank God It's Friday

Thank God It’s Friday

Have you ever had so much to be grateful for to an extent that any moment a feeling of sadness or discontent wants to creep in, you feel guilty and you just smile it away. That’s me right now. I don’t have a valid reason why I should frown or be sad. That would be truly unfair, I am blessed beyond words. I don’t have everything I want in life, but I have everything I need to get me there.

Woi this Friday though! It’s still not sunk in that it’s Friday. I lost a day during the week, must have been Tuesday. So the Friday excitement might just check in tomorrow, then next thing I know it’s Monday again. That’s so skunky…hehe new word.

WATCHING

Olympus has fallen, you know that movie that you watch and feel re-energized, like you didn’t waste a minute. This is it. If I was to rate it in my books, I would say 9.2. This is just not to sound so gullible because really, I am when it comes to well directed movies. But jeez! I loved everything about it, except where the presidents wife had to die. They couldn’t have painted a better picture of the presidents wife, then let her go when the movie is starting.

Crossing the Line, an investigative movie cum series about a special unit of cops who are chasing a serial killer. I kinda got confused at the end though because when I started watching it I thought it was a movie. Then they say ‘next episode’.

The Croods, one animation I had eagerly awaited for to the extent that I pre-paid for it. All thanks to E! Then I watched it and it was well not so ‘Happy Feet’-y or ‘Puss-In-Boots’-y. Maybe it’s because I was too sleepy. It was about ‘the croods’, cave-beings who have to survive after their cave is destroyed and are introduced into a fantasy world in which they have to survive in with the help of some boy their curious cave-daughter met.

The Haves and the Have Nots, it’s a Tyler Perry, interesting drama series about the rich getting richer and the poor get even. Some rich judge getting into a messy black mail situation with an escort from a poor family, oh and she’s a b**ch.

Eagerly waiting to watch, The Internship, World War Z and White House Down.

LOVING

My family and friends. If there’s a time I ever thought that, ‘maybe I don’t have friends’, ‘maybe friends are hard to find and eventually keep’, it got rubbed off because they literally swept me off my feet. On what was my big achievement but which I underplayed to self-protect. My family and friends went ahead to show me what a GREAT achievement it was. It turned out way better than I had expected, talk of low expectations and getting over and beyond. Nothing but LOVE for them.

Friends and Fam

LISTENING TO

I am hooked to this song for now. For some reason it’s stuck in my mind.

READING

Starting on Paulo Coelho’s – Brida. Do you guys have any book suggestions? I have gone to the book store a couple of times and all times, I have come out empty handed o_O maybe I’m the one with the problem but I just don’t want to read a book that’s not intriguing or inspiring. Might end up reading a ‘Danielle Steel – Big Girl‘ I have in the house. There must have been a reason I purchased it.

EATING

Gah! Let’s not go there, quite the combinations.

Food, Chicken, London Dairy, Macaroni

LOOKING FORWARD TO

A very chilled out weekend with no plans set. Events, which for purposes of surprise, I shall not mention until its past…lol that’s considering the suprisee’s stumble upon my blog. Plus great opportunities that are on their way.

SAVING FOR

Inky pinky ponky. If I started naming things here, you would probably judge me. You get me, you’re probably thinking the same huh!

PLANNING FOR

An out of town very soon of course with the mister and a few friends who can be derailed.

QUOTE OF THE DAY

Quote of the day

To more laughing, living and loving. Let your weekend be nothing short of interesting, blessings!

Signing Off ~~~ *Kawi*

Friday Snippets

Thank God It's Friday

Thank God It’s Friday

I don’t have so much to say, one of those weeks. It’s been a good one all together though, with a few leave days that were spent in school clearing et al. That bit was not amusing. How was yours? Mine:

WATCHING

Temptation, more like ‘not happily ever after’. I love Tyler Perry’s movies because they are a reflection of what happens in real life. The good lesson here is stick by your 80%, the 20% that looks phenomenal, most of the time *or in this case* isn’t. Wait, do you know about the 80:20 rule in life aka Pareto Principle? Google.

Admissions, gah! Admission to Princeton Uni is such a complex one. Story is based on the admission of students to the university and of course there’s some love in the air and some rule breaking. Worth a watch.

Dead man down, well-oh-well, a guy faked his death, then joined the gang that killed his family and he’s threatening the gang lead. Then while at it, a woman who wants to seek revenge corners him. Definitely worth a watch.

21 and over and hangover 3, stupidly funny comedy. Okay, they didn’t like totally crack us up, just a few laughs here and there but we still managed to watch them to the end. Ever watched project x? if you liked it, you’d like the former.

LOVING

The fact that I am finally Graduating. It’s been a long time coming, not quite, but finally! Campuses are not places you want to live in unless you’re the nutty professor.

LISTENING TO

Silence. Kidding. Nothing at the moment though, re-watching a movie in the background so that I don’t concentrate on it while doing this post.

READING

Blogs! There are interesting people on here. Here, here, here and there, among others. Sometimes I find myself being linked from one blog site to another, next thing I know I’m somewhere on the internet I can’t remember…lol so there’s too much to read.

EATING

Some mouth-watering lamp chops with cheese and mint. A random dinner plan at Peppers thanks to the boyfriend. One year down the line, this tummy has got to be fed with yummy foods. The greens on top make it look almost ‘very’ healthy.

Lamp Chops

LOOKING FORWARD TO

Graduation *woop woop* not as excited as I think I should be but let’s see when the day gets here. Maybe that’s where the spark is.

SAVING FOR

When’s pay day again? LOL this relying on a salary is not a cool thing. To side hustles and becoming entrepreneurs I’m serious.

PLANNING FOR

What next? Yeah, sounds vague but I choose to believe that now I will have lots of time, hopefully, I should think up of things to do then. As in no more school or things related for now.

THINKING OF

How one year has just been whisked away? I have dated for one year people. Hehe I know, I know. I feel like that should be in my resume already, now that my friends didn’t have so much hope in me. Was I that unserious? I remember his cousin brother was giving us 6 months to affirm that we’re seriously dating. Thank God I found my cheesy mate. You know that guy that every girl would want for herself, yeah that guy … to many more.

To more laughing, living and loving. Let your weekend be nothing short of interesting, blessings!

Signing Off ~~~ *Kawi*

Foodie Moment

I hope my Kenyan friends who are of age went to exercise their democratic right by electing their political aspirant of choice. As we wait for the vote results, we hope that they’ll be free and fair seeing as there are some challenges the IEBC is experiencing. Well, at least we were given a week off by our office to observe the election process. It’s interesting because we get to rest while at the same time touch base on what’s happening. in the mean time, let’s try to say and think good things about IEBC to promote peace despite the speculations going around. Not easy for me either, but I’m pretty sure they’re trying their best.

That’s what I’ve been really up to. Feels like a leave of sorts. Have some thesis work and assignments that were due this week but have been pushed to next week as well so you can imagine the amount of laziness that’s creeped in. It’s amidst my laziness that I thought to share with you things that really tickled my fancy this week. That’s with regard to food. Say with me “a moment on the lips, a life time on the hips”. But then again, what’s life without some good food?

Favourite meal: Chicken and plain boiled rice

Food, Chicken, Rice

I’m not one to write the recipes really but let me try my hand at it.

Ingredients: One cup of Rice, handful of boiled peas, 1 spoon salt, 1 spoon garlic powder, 1 spoon mixed spices, sprinkle of royco, 1/2kg chicken, 2 green pepper(sliced), 1 batch of dhania, 2 tomatoes (diced), 1 onion (diced), one tumbler of water, 5ml cooking oil (sunflower).

Method:

For the rice, basically measure one cup of rice, wash it. Then measure two cups of water and boil it. Pour some little oil and a spoon of salt. Pour the washed rice into the boiling water and let it cook in medium heat until the water falls. Mix the rice with boiled peas and let it simmer.

For the chicken stew, I do a fake marination of the chicken with the spices for a few minutes. Then my first step (for nearly all stew meals) is always fry the onions and green pepper in a little cooking oil. I think it’s just a habit picked up while observing how my mum cooked. Tried other methods, but this one has stuck. Then pour in the 1/2kg chicken and let it cook a little then add some water and simmer. As it cooks, add diced tomatoes, dhania and some peas then let them cook and melt into the stew. Add a pinch or two of salt to taste.

Serve the rice and chicken stew while hot. The arrangement of the food on the plate doesn’t quite matter for me at least, unless you’re trying to please someone. LOL I hope my boyfriend doesn’t see that, he might subject me to decorating his food. YUMMERS! That happens to be one of my favourite fast cook foods. I think one hour and am done if not less. As long as the white meat is ready.

Favourite snacks: Urban bites/pringles, corn chips (aka choose), ribena/can of redd’s.

snacks, urban bites, ribena, corn, chips, redds

I don’t have any particular crave at the moment, but it looks like my palette is tending towards salty stuff (crisps and chips) with a sweet beverage accompaniment.

Favourite Dessert: Ice-cream and cookies

dessert, ice cream, cookies

I’d mentioned that I’d love to try the different Igloo flavors, this time I went for vanilla (it’s undoubtedly my favourite). As simple as it gets. We should go a bit wild on the flavours next time.

Ha ha just in case you’re wondering where it all goes … the sewer system works pretty fine. Did I just spoil my whole post with this. I’m starting to skip as an exercise regime (even bought a skipping rope) and dragging the boyfriend on that plan. Healthy living people, healthy living. Eat then exercise a little. No?

Keep safe and be good comrades!

Signing Off ~~~ *Kawi*