Year: 2013

Cheesy roasted taro root/magimbi/nduma

Sometimes experimenting doesn’t require a lot of thinking and planning, just mix two of your favourite things and see what what happens…

Tilapia baked in basil and garlic, served with mango and cucumber salsa

All these flavours can together quite nicely! I was a little concerned about the basil in the fish but it was surprisingly good, and the salsa made a great coplement.

Mint and coconut chickpea sauce

Yes! it’s a completely random combination and it was awesome over the boiled matoke! Check it out…

Mbaazi in coconut milk

Beans have been the only legumes I cook for a long time, I recently added green grams and chickpeas, and now pigeon peas! They are all awesome!

Making coconut milk

When you don’t think about the things you do in the kitchen as chores, it’s actually enjoyable. I know some people of find washing dishes to be therapeutic. They relax and clear their minds while they wash. I know, sounds crazy! I’d like them to visit me for every meal! (^_^) On to the coconut milk

From gingersnaps to crumbs

So I got a little over excited about a spice mix, an as they say, too much of anything…

Chickpea stew with chapos

I’ve been wanting to try chickpeas for a while, I think it went really well. This recipe is a bit like a curry, perfect for having with chapati.

Lamb and eggplant

I think eggplant has one of the prettiest colours of any vegetable (known to me)! Sometimes I want that colour to still be there after it’s cooked…

Out with the dead!

I am really trying but remembering to look after this garden is so difficult lately! #babyonthebrain

Pork ribs

Recreating some of the dishes we try at restaurants is something we all try, and I’m sure these ribs have been tried by many. Here is my go at it…

Potatoes and butternut

There are some things I have made in the past that I just haven’t been able to recreate, something we all experience. But I’m so glad I started this blog because now I record everything. But the things I did before the blog will clearly take some time to recreate…

Lamb curry

… and the truth about curry powder! It certainly is not what I thought it was.

Pesto meatballs, pasta and spinach

Meat balls are a great item to cook and store for later use. When you make them, make more than you need then store the extra in the freezer, bagged in your preferred portions per meal. Had some extra ones stored away, here is how I used them…

Yellow rice and mince

For this meal I was going for something easy, aromatic and colourful. The easy and aromatic came through nicely, but the colour was a flop! It was still good to eat though (^_^)

Sausage soup

It’s still a bit cold out there so if you’re looking for something to warm you up a bit, this is it!

White sauce lasagna

And I finally get it right! Still a few things to work on but waaaay more edible than the last try! Ha ha ha!

Brined pork ribs baked with sage and garlic

Some yummy pork ribs and a little lesson from my husband!

Shiro wa Mogee: Chicken breast in white sauce over rice

This is an awesome chicken recipe! If you are not a fan of chicken breast meat, you will be after trying this out. Juicy, flavourful, tender…

Home made tomato paste

I say tomato paste, but I’ve used it in place of tomatoes, tomato sauce/ketchup, tomato puree, as a pasta sauce,… it is awesome for many things, so make it and store it.

Home made breadcrumbs

If no one in your house likes the end pieces on your store bought bread, here’s what you can do with them…

Pesto meatball sauce

Meatballs are a happy food! I like eating them. I like them even better when I’m sharing them with friends…

Pesto chicken sandwich

Leftover meat can be great for sandwiches depending on how you made it,…

Pineapple kachumbari

Pineapple is a nice addition to many different dishes, tried it out in this kachumbari and it was awesome!