So I woke up one morning to find I had been tagged on instagram by @mwarv to make an entry for the #whpcolorfulcooking competition that week. I didn’t have much time left and since it was highly likely that I would not be home for the rest of the day, breakfast was my only opportunity!
with a healthy serving of fruit
If you saw the instagram post, then you’ve been waiting a while — I’m finally just getting around to making the post for it here on the blog.
I started by selecting the fruit. Then realised the omelette would look too plain next to them with nothing in it, plus I wanted to make it interesting for the post, after all it was a competition. Continue reading
So I thought my idea for the name of this side dish was completely unique! Ha! I’ve just done a quick Google search as I prepare this post hoping to get my ego stroked and … not so much.
800k + results!! At least it wasn’t over a million results right? (^_^)
I had been thinking about the idea of a colourful vegetable mix for a while but it wasn’t until Wanjiru and I were making these skewers that I decided it simply must be done! Those colours were just too yummy! Continue reading
It doesn’t take long to discover that Ina loves her traditional veggies. So I asked her to share with me how she likes to prepare them.
So she shared with me her got to recipe for traditional veggies. I tried it out with managu… Continue reading
One of the things I really enjoy about blogging is interacting with other bloggers and exchanging ideas. So when Ina made her invitation post I took her on.
We haven’t met yet but we’ve been chatting about putting more relevant and quality local content online. I hope the conversation will bare some good fruit. In the mean time get to know her a little bit more below and visit her blog too. Start with this post that I really like.
I have loved cooking food for as long as I can remember. However the first time I cooked Ugali we almost slept hungry. It must have been around the time I was in class 8 and I kept turning the Ugali till the sides of the sufuria became brown, I just did not know when to stop,even when there was the smell of burning ugali I soldiered on. In hindsight I think I expected to hear bells ringing to signal me to get it off the jiko.
her favourite tools
In class 4 we had a book — I cannot remember the title now — that had the recipe for pancakes, I actually tried them out but made the batter too thick and sweet and forgot to add salt. Now that I am more experienced I know all sweet dishes need salt to balance out the flavours. Continue reading
Eating vegetables — green things specifically — does not come easy for me. I often force myself to eat them. Sounds crazy, I know! I’m a foodie, I cook a lot and I run a food blog. But I’ve been pushing myself to venture outside of my usual go to greens. It’s going pretty well I think.
those onions! yum!
Asparagus! Have you ever tried them? Well here’s a good recipe if you decide to. After several attempts at cooking it I’d say this is the best so far. Continue reading
Today Wanjiru Kihusa shows us how she makes this classic pastry. A great followup to the skewers from Tuesday — if you missed those just see the previous post once you’re done reading this one.
I have wanted to learn how to make these for a long time, I just never got around to it. But I’m glad I waited cause there’s nothing like getting a tried a true recipe from a friend, and even better, with a demonstration!
In her own words…
how pretty are they?
This is a recipe that I receive from a friend. I tried it and the mahamris were perfectly soft on the first round so I was really happy with it. It goes like this: Continue reading
I recently had the pleasure of hosting Wanjiru Kihusa — in case you are wondering, she is every bit as gracious in person as she sounds on her blog! Do visit it, it is a gem. I love reading it. She discusses sensitive issues in a very gentle way and she still manages to keep it real. While she was over, she showed me how to make these awesome skewers.
In her own words…
These skewers are very simple to make, I like them for snacks or appetisers when hosting a group. Most especially a group that you host regularly like a bible study group where you’re not expected to serve a full meal, just snacks and drinks. You’ll need a large onion, Red, yellow and green bell peppers, a carrot and a pack of sausages of your choice. Continue reading
I like the colours in this one, very appetising to look at. I like the versatility as well, it can be different every time because you can use whatever selection of vegetables you have available or that suit your mood.
It can also be a meal on it’s own, just add extra portions vegetables and throw in some mushrooms or beans for protein and bam! — one pot dinner. Continue reading
First, a quick note to the BAKE team and the judges, thank you so much for the nomination this year. It was my second nomination (first was in 2013), I am humbled and grateful to have been shortlisted for a second time. Congratulations to all the winners of this year’s awards. I would also like to thank everyone that reads my blog, even if you didn’t vote for me 😘 Having you here is not something I take lightly. I’m humbled and grateful that you find my posts worthy of your time — so a BIG BIG THANK YOU to all my readers. ☺🙌
Now on to the recipe!
This is a recipe I put down back in 2013, just finally getting around to posting it here. It was also my first attempt at a fancy food shot with props. how did I do?
It’s interesting that neither one of these is a vegetable! Botanically they are both classified as fruit, and the pumpkin is a berry to be exact. So why do we call then veggies? I have no idea, maybe it’s because we have to cook them.
a little vegetarian for you!
I’ve tried cooking eggplant before and I have yet to be completely satisfied with the results. It’s been decent but not great by my estimation. And I know it can be great, because I’ve tasted great eggplant. So I did some googling, discovered a few things… Continue reading
Are you seeing how yummy that looks? icon-hand-o-down Well, let me assure you — it is yummier than it looks! For this delicious treat you will need an oven dish with depth and a cover (ceramic bakeware for example), or an electronic slow cooker. I made this for some guests a while back and it was a hit.
hmmmm hmmm good!
This is also the first time I’ve used fresh tarragon and I absolutely loved it! The aroma released while this dish is cooking will get your neighbours knocking on your door pretending to pass by for a “quick” visit (^_^)
OK, enough about how yummy this dish is, lets get to cooking it! Continue reading
Have you ever had baby corn? It’s one of those things that I’ve had in restaurants and hotels but never really purchased to make at home. They add nice colour to a dish though. I recently started buying them. They’re very easy to cook and they cook fast. Just five minutes on the heat and they’re done. So if you’d like to make a colourful addition to your meals, they’re a good one to try.
loved the crunch of the almond flakes, added a nice texture
You can steam them, roast them in the oven, or add them to a stir fry like I’ve done. You can also chop or cut the in different ways to change things up a bit. bite sized pieces or slice down the middle like I’ve done for this or just leave them whole.
Quick side note, I have been nominated for the 2015 Blog Awards in the Food Blog category! Yaaaaaay! *\(^_^)/* Came as a total surprise. To the person that submitted my site for the review, thank you so much, I am truly grateful! And lots of gratitude to the BAKE panel of judges that decided I was worthy of the nomination as well. Do head over to the Blog Awards site to cast your votes and check out all the other nominees in my category and discover some new food blogs too!
OK, lets get started on the stir fry…
Salads with raw veggies are totally not my thing, I prefer the hardy potato or pasta kind, or a cheese and tomato combo. But discovering the red cabbage inspired me. It’s taken two years to pen down the inspiration and make it happen (0_0) but at least it’s happened! He he he!
Funny thing, while I was writing the recipe in my notebook, I put down red cabbage. But when I was typing in the title for the post purple just rolled out from my subconscious to the tips of my fingers and on to the title field. Suddenly my eyes noticed the screen didn’t match my notes! I quickly glanced at the photos I had taken and sure enough, it looked purple. But red is what I’ve called it in my head for the last two Years. It was time to Google it! So I spent some time reading a bit about this lovely specimen.
It is purple cabbage for sure. It is also red cabbage or blue kraut. Apparently, depending on the pH of the soil it’s growing in, the pigment leans towards the red tones, and other times the purple tones. So I think the one I got is purple based on the pictures I saw online of the red version. The juices of the cabbage can also be used as a pH Indicator! Imagine that.