One Pot Pasta

Quick lunch /dinner recipe that will leave your taste buds asking for more.

This is a dish I have prepared on several occasions. It’s debut on the blog was as pasta motukanio which is a vegetarian version.



1 onion chopped

3 cloves of garlic minced

2 tomatoes sliced

1 zucchini /courgette halved then sliced lengthwise

1 green bell pepper sliced

5 sausages sliced

250gm pasta of your choice (I used short cut pasta)

Water / Vegetable, Chicken or Beef broth

A handful of dhania finely chopped

Salt and pepper to taste

2 tablespoons of vegetable oil

I used beef sausages
I used beef sausages

In a sufuria, heat the oil then fry up the onions and garlic. Season with salt and pepper.


Once lightly browned, add the sausages.


Cook till browned.


Add the veggies.



Cover and let it cook down.

DSCN3309Now add the pasta and stir it in.


DSCN3314Now add the water/broth. Add just enough to reach the level of the pasta. Cook the pasta according to the time specified on the pack or till al dente.

Taste for seasoning and adjust accordingly. Turn off the heat and add the dhania and stir.


Serve and enjoy. Feeling  a bit naughty, grate over some cheese :-)


Quickie: Tomato and Bell Pepper Omelette

I woke craving eggs, or rather I went to bed thinking of eggs. You see with school and all I normally get home very late. On most occasions hubby waits for me in town so that we go home together thus we both get home late and no one is really up to cook. Anyway I digress, so yesterday on our way home hubby tells me that my mum had called him requesting us to pass by for some ripe bananas, yeah we live near both our parents. Since we left town  at around 9:30pm we arrived at almost ten, so we just  picked the bananas and I packed what they were having for dinner and so when we got to our home I didn’t make the eggs. Pretty long explanation for my egg craving :-)

This is a quick and easy  recipe that you can whip up even on a workday.


2 eggs

1/4 green pepper chopped

1/2 tomato chopped

Salt and Pepper to taste

1/2 tomato sliced lengthwise for garnish

Oil for frying

Assemble your ingredients.


Heat your skillet/pan , heat the oil about a two tablespoons would do.

In a bowl, mix in the eggs, tomatoes, bell pepper, salt and pepper.


Now the fun part, pour in the egg mixture and fry away :-)


Cook the egg according to your preference. I like mine well done.

Then the hard part, egg turning. Let’s just say even with hubby not being around I did it successfully!

DSCN3341Set your table…


Enjoy your breakfast.




Life Lately

Hey food lovers?

I know I’ve been a bit MIA, things have been rather hectic with school meaning that I’ve also been doing very minimal cooking :-(

All in all, I’ve been feeling all your love, through the new follows, the comments, emails and likes. I am very humbled. Despite my lack of cooking, I have been involved in lots of baking projects, I even got a chance to bake a wedding cake. That was a whole different ball game and for sure I know I’ll do a better job next time.

the cakes
the cakes

I plan to resume regular blogging soon with new recipes and hopefully a whole lot more. In the meantime, enjoy trying out the other recipes.

More cake pics

Carrot cake
Carrot cake
rainbow cake
rainbow cake
2013-10-31 06.13.50
White forest cake
Black forest cake
Baby bump vanilla cake
Baby bump vanilla cake



Guest Post: Chicken Masala

After being dared by my short and noisy workmate I decided to cook chicken masala .


 Shalimar one sachet

2 tablespoons cooking oil

2 tomatoes cubed

2 onions chopped

3 potatoes cubed

1 tablespoon tomato paste

1 teaspoon Royco

Half a chicken


Place some oil in a pan


add the onions and cook till brown


add the potatoes and cook for 2 or 3 min

IMG-20131010-00396add the tomatoes

IMG-20131010-00397Add the tomato paste and royco


add the shalimar and stir the mixture till a paste forms

add the chicken pieces

the shalimar
the shalimar

IMG-20131010-00399add a glass of water and cook for 30 min under low heat.



Serve with rice, potatoes or ugali.


About the author: Anthony Kadima, is a budding almost actuary who has a hidden passion for cooking.

We are One

The words echoing in our hearts. We are One, in the midst of adversity we choose to stand in one accord.
We thank the Lord for delivering us.

For all who’ve lost their loved ones, we pray for comfort and peace.
For the victims, May the Lord’s peace be upon you.
For the brave soldiers who’ve worked tirelessly, we salute you.
For our President, May the Lord grant wisdom as you lead us and in the decisions you make.
Above all, let’s continue in prayer.

Love Gatuiri

Creamed Spinach

The other day I attended an ‘itara’ – it is one of those celebrations that lead up to a wedding, where the bride’s family go to see where the bride will be married i.e the groom’s parents’ home. The catering was so on point and for the first time ever I got to taste real creamed spinach. Creamed spinach is a dish many hotel claim to serve but I can guarantee you, it’s just a rip off, just ordinary cooked spinach if you ask me.

Anyway, after the wonderful experience, I got inspired to find out how to make it. As usual I searched for a recipe online and was pleased to discover that one of my favourite food bloggers Ree of The Pioneer Woman has one. Ree is such a funny writer and I always enjoy reading her recipes.

This recipe may look a bit complicated but I guarantee that it’s foolproof :-) I sorta halved her recipe since I was just cooking for hubby and I. If you are planning to cook for more people I suggest you follow her quantities.

the cast of characters
the cast of characters


For the cream sauce

Butter about 50 gms

3 tablespoons plain flour

1 small onion finely chopped

3 cloves of garlic finely minced

1 cup milk

Salt and pepper to taste

A pinch of nutmeg

For the spinach

Spinach – enough for 4 people (hard to say quantity, I bought 3 bunches for Kshs. 10 each)

2 tablespoons butter

In a sauce pan start by making the white sauce. Melt the butter, do this on low heat.


Sprinkle over the plain flour and start whisking, I don’t have a whisk so I just used my handy dandy wooden spoon.


Cook for five minutes, stirring frequently till golden brown.

Add the onions and garlic.

DSCN1291Stir together and cook for another minute.

DSCN1292Finally add the milk whilst whisking.



Cook the sauce for about five minutes, stirring occasionally. It will start to thicken


Now, saute the spinach. Here I got hubby to assist with both the sauteeing and the photography :-)

In another sufuria, melt the 2 tablespoons of butter. You may be required to add in the spinach in batches. Luckily my sufuria was large enough so it sufficed.




Add the spinach.



How deceptive the spinach is, it fills up the sufuria only to wilt and reduce in after a few minutes of cooking. Ensure not to overcook the spinach, it should still have a crunch to it.



Back to the sauce, at this point, I got a bit worried cause mine had really thicken, nothing like Ree’s , don’t fret though. Season the sauce with salt and pepper and add the pinch of nutmeg.

things are THICK
things are THICK

Now spoon over the sauteed spinach stirring it in gently.


The thickness of my sauce didn’t mess up the outcome. Such a relief.



In case you find it a bit too creamy for your liking add more sauteed spinach.

Serve immediately.

DSCN1311Wow!!! Someone say AMAZING!!!\

I dare you, try this creamed spinach recipe and for sure you won’t regret it.

Thanks Ree.






the joys and woes of placing a meal on the table


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