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.
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!
Eggs must be some of those things that are a staple in the leo tunapika kitchen. seeing that I love baking and making pancakes I am always using eggs. Most of the times, I can finish a whole tray even without having fried or boiled one, imagine. When I remember I to fry them up. This is a simple recipe which can work as an omelette but since my eggs turning skills are still very dismal, I always end up scrambling mine 🙂
1 medium sized red bell pepper, diced
1 tbsp dried oregano leaves
1 tsp dried parsley leaves
Salt to taste
1 tbsp vegetable oil
Start by heating your pan preferably a non stick. Then add the vegetable oil.
Once the oil is heated, add the bell pepper pieces and let them cook down.
Add the salt, dried oregano and dried parsley.
In a separate bowl, lightly beat the eggs.
Now pour in the eggs into the pan.
Let the eggs cook and if you are a macho egg turner, go for it. As for me, I scrambled the eggs 🙂
These have to be the most delicious fried eggs I’ve ever tasted. The flavour of the bell pepper and oregano was spot on. Allow me to say this Foodgasm!
Hey foodies, I’ve missed you. I know, I’ve been gone for long but great thing is I’m back and with new recipes to boot.
I have been meaning to share this recipe for a while now but I kept on postponing. I have made banana pancakes before but I used to blend the ingredients together to ensure the bananas were completely mashed. This one time, I was in a rush so I decided to just roughly mash the bananas and the result was genius. I had guests over and would you imagine they finished the pancakes even before the chocolate cake was over.
3 very ripe bananas
1 tsp vanilla essence
3 tbsp sugar
2 cups all purpose flour
1 tbsp baking powder
1/4 tsp nutmeg powder – optional but you don’t want to leave it out
3/4 cup milk/ water – I used water
Vegetable oil for frying
Start by mashing the bananas. In a bowl, using a fork mash the bananas.
After a few minutes of mashing;
One by one, beat in the eggs.
Then stir in the vanilla essence.
Add the sugar.
In another bowl mix the flour, baking powder and the nutmeg.
Add a third of the flour mixture into the banana and egg mixture then add half of the milk/ water and stir. Repeat this step then finish with the flour mixture.
Note:In case you find the batter a bit viscous, you can add more milk/water to achieve your desired consistency. Since, I was aiming for fluffy pancakes I didn’t add more water.
Now to the cooking, if you have a non stick pan use it, in case you don’t have one like me start by pre heating your pan. This will prevent the batter from sticking. Once the pan is heated add about a tablespoon of oil and let that heat. Then add the batter, as for the size it all depends of your ability to flip the pancakes over 🙂 .
Since the batter is thick, you can spoon it over to get drop scones or you can pour it out to get a pancake. I tried both methods.
Cook lightly on both sides, when bubbles appear on the top side the pancake is ready to be flipped. Keep a keen eye since pancakes tend to burn if not turned at the right time.
The flip side
And we are done!
Finally serve them up warm and drizzle over your favourite syrup. I just top them up with honey.
Extremely fluffy and the banana and nutmeg flavour, spot on. I dare you to try them.
This is the one the first recipes I’ve ever tried. The first time I made these I was either in my second or third year of high school. It seems that I have always had an interest in cooking. I had borrowed a home science text book from one of my class mates and I found this recipe. It’s pretty easy. I made it for my brothers and they loved it.
Fast forward to present time, I don’t know what I was thinking about but somehow this recipe came back to me. I just had to make it for hubby. The original recipe requires one to deep fry, yeah! In case I’ve never mentioned it here let me do so now. I despise deep frying. Mainly because it’s extremely unhealthy and secondly, I’m left wondering what I can do with the residual oil other than frying eggs or what not. That said, I didn’t deep fry rather I opted to shallow fry.
3 beef sausages
1 tablespoon breadcrumbs
1 tablespoon dried parsley leaves
2 tablespoons vegetable oil
Serves 2 people
Start by boiling the eggs.
Now to prepare the sausage coating.
In a bowl pour in the sausage meat. Using a small knife cut through the casing of the sausage then scrap off the meat.
Add the breadcrumbs and the dried parsley.
Once the eggs are boiled, drain the hot water, shock the eggs with some running cold water then shell them.
Coat the eggs with the sausage meat mixture. Ensure that no part of the egg is visible.
Heat the oil in a pan then fry. Turn it around to ensure it cooks evenly.
Cook till golden and appears crispy. Remove them onto a paper towel covered plate.
Serve and enjoy with your morning beverage of choice, a side of toasted bread with some honey.
It’s been a while since I made pancakes. I have been a bit swamped with both school and work so these days we mostly have muesli or brawn sandwiches for breakfast.
This is a very simple recipe and other than the buttermilk which is a bit foreign the rest of the ingredients are easy to get. Essentially one can buy buttermilk but I’m yet to discover where 🙂 . In case you don’t manage to buy the buttermilk, you can do what I did, make some yourself.
Note: I have recently learnt from Lydz that you can use fermented milk (mala) which is the same as buttermilk. Also Cici reminded me that you can substitute the lemon juice with white vinegar. Thanks Cici and Lydz
For the buttermilk
2 scant cups milk
4 tablespoons lemon juice
In a jug, pour in the milk then stir in the lemon juice. Let it stand for 5-10 minutes.
For the pancakes
2 cups buttermilk
1/3 cup orange juice – freshly squeezed (you can use water)
1 tablespoon vanilla essence
1 tablespoon baking powder
1/2 tablespoon ground cinnamon
4 tablespoons sugar
2 cups flour
2 tablespoons chocolate shavings, optional
Vegetable oil for frying
In bowl, mix in all the dry ingredients, flour, sugar, cinnamon and baking powder.
In the jug with the buttermilk mix in the wet ingredients, egg, vanilla essence and orange juice.
Make a well in the dry ingredient mixture then pour in the wet ingredients.
And we are ready to cook these babies, oh sprinkle over the chocolate shavings.
Pre heat your skillet, then add a tablespoon of oil.
Gently pour in the batter and cook.
It’s worth noting that, my batter was a bit viscous. In case you prefer crepes you can thin the batter by add more water/orange juice till you achieve your desired consistency.
Ready for breakfast. You can serve as is or drizzle over some honey or maple syrup.
This post has been in my drafts for ages. Apologies for the delay.
Wednesday, 12th December was a public holiday here in Kenya, don’t we always look forward to holidays? Wa!! For me holiday translates to sleeping in. If you know me, you will definitely agree to fact that I love sleeping or rather I’m not a fan of waking up very early. The funny thing is, it’s not like I sleep in till very late, my version of sleeping in is waking up at 8 am. Yeah!!!
Since, I never get to wake up early enough during work days our breakfast is normally not so elaborate, even the times I’ve served pancakes , I usually make them the night before. So as to revenge our lack of proper breakfast, I decided to make a breakfast for champions during Kenya’s 49th birthday. Considering, there was quite an amount of housework to be done it ended up being brunch.
For brunch, I served;
Bacon, Brawn and Tomato Cheese Sandwich
Parsley home fries
Bacon, Brawn and Tomato Cheese Sandwich;
8 slices of brown barrel bread
2 slices of brawn, cut in quarters
2 rashers of bacon
1 white onion sliced
1 tomato sliced
Apricot jam – or whatever kind of jam you have on hand or even honey
Mozzarella cheese pieces
I started by frying the bacon. Since bacon is already fatty, I try not to use any oil in frying it.
Next toasting the bread. I applied butter on one side of the bread then into the pan they go.
Fry the onions. I added just a tablespoon of oil into the pan.
Side Note: I don’t like accumulating dishes, you’ll notice that I’m using the same pan.
I fried till translucent then I set them aside.
Now to assemble the sandwich.
I applied some apricot jam on 4 slices of the toasted bread.
On the other four slices, I put the mozzarella cheese pieces then I popped them in the microwave for one minute to get the cheese melting.
On the cheesy side, I added the brawn.
Add the tomato slices.
Finally on the other slices with the jam, pile on the onions and the bacon.
Simply fry the sausages.
Parsley home fries;
2 tbsp dried parsley
1 tbsp vegetable oil
Salt to taste
Home fries/ Roast potatoes
Before you start thinking I was cooking up potatoes in the morning, let me mention that they were leftover roast potatoes. The previous night we had had dinner at Green View Restaurant and boy don’t they serve a lot of food. We had some packed for us, since we were beyond full. As I was making this brunch I decided to spice up the potatoes.
In the same pan, heat some oil. Add the potatoes, parsley and salt. Keep turning to ensure they don’t burn. Cook until hot and crispy.
Brunch is served.
If you look really closely you can see a framed photo of hubby and I.
This was quite a meal. Delicious and filling.
I’m already looking forward to the next holiday, March 4th.