Fried Bananas

Sometime back hubby and I had gone for dinner at my parents home and mum had prepared some boiled bananas that complemented the beef and veggies very well. I had never thought of preparing them like that, with new ideas in mind I purposed to try it out. Fast forward a few weeks later, I get a bunch of unripe bananas from my pal Judy.

This recipe is pretty simple and requires minimal ingredients πŸ™‚ I chose to fry mine instead of boiling so as to add a nice touch to the taste.

secret ingredient
secret ingredient

Ingredients:

4 medium sized onions sliced

8 unripe bananas, peeled and washed

water

salt and pepper to taste

1 tablespoon vegetable oil

Serves 3 people

Tip: When peeling the bananas, to avoid the sap from sticking onto your hands, you can either wear a polythene bag as gloves then peel or apply some vegetable oil on your hands. πŸ™‚

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In a sufuria, heat the vegetable oil then add the onions.

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Patience is required to ensure the onions cook down well, we want them translucent not burned, so do it on low heat. Season with salt and pepper.

Once cooked add the bananas and coat with the onions. Cover for a few minutes to let the flavour of the onions infuse the bananas.

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Add some little (emphasis on little) water to get the bananas cooking. As the bananas cook down the water will also evaporate.

Cover and let the bananas cook.

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You will know the bananas are done when they flake easily when pierced by a fork.

Yum
Yum

 

Serve with your favourite stew and veggies.

Fried bananas, chicken in coconut sauce and creamed spinach
Fried bananas, chicken in coconut sauce and creamed spinach

I served with chicken in coconut sauce and creamed spinach. The recipe for creamed spinach will be up on the blog tomorrow πŸ™‚

Verdict:

This was one delicious meal. I have to say this, I surprised myself.

 

 

 

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Green Eggs

Hey foodies, I know, I’ve been away for a while but now I’m back πŸ™‚

Green is my favourite colour so it would only make sense if some of my food is also green, right? Anyway, this is a simple breakfast recipe that could easily serve as light lunch or for brunch.

Ingredients:

Handful of broccoli florets

Handful of spring onions chopped

Handful of dhania finely chopped

1 tablespoon dried oregano

4 eggs lightly beaten

Salt and pepper to taste

2 tablespoons vegetable oil for frying

Start by stir frying the broccoli and onions. In a large skillet, heat the vegetable oil, then pour in the greens.

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Toss the veggies around to ensure they cook. Do this for about 5 minutes. The broccoli should be green and have a crunch.

Season with salt and pepper.

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Stir in the chopped dhania and dried oregano into the eggs.

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Next pour in the egg mixture.

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Let the egg cook to your liking. We like ours well done.

Once the top is cooked, we get to the hard part. For this, you may need an extra pair of hands. Luckily hubby was around so he helped out.

egg turning 101
egg turning 101

And the turning was a success.

DSCN0638Let the other side cook for a few minutes then gently slide the eggs onto a plate and enjoy.

breakfast
breakfast

Delicious and very filling.

Enjoy.

Yoghurt Dip

A quick dip for your fish fingers.

Ingredients:

3 tablespoons plain yoghurt

Handful of dhania finely chopped

Salt and black pepper to taste

the cast of characters
the cast of characters

In a bowl pour in the yoghurt and add the dhania.

green!
green!

Mix well then season with salt and pepper.

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Taste for seasoning and adjust accordingly.

Enjoy.

yum
yum

The combination of the fish fingers and the dip is just heavenly.

Another fish finger recipe.

Best Oatmeal Cookies!

I’m that kind of person who gets inspiration from just anything. The other day as I was doing some shopping in the supermarket, I saw a packet of oats and there and then I knew I wanted to buy some.

The oats I used
The oats I used

 

Disclaimer: Prior to this, I had never had oatmeal cookies and the only oats I’d ever Β tasted were part of my breakfast cereal.

Now to the recipe, since I was venturing into the unknown and we all know that Google is your friend, I researched on a recipe and settled on this oneΒ with some few tweaks.

Ingredients:

3 eggs well beated – I only had two

1 cup raisins

1/2 cup mixed peel – my own addition

1 tsp vanilla essence

1 cup margarine

1 cup sugar

2 1/2 cups flour

1 tsp salt

1 tsp cinnamon

2 tsp baking soda

2 cups oatmeal

For the desired best results start by combining the eggs, raisins, mixed peel and vanilla essence and let it stand for one hour.

The eggs and raisins
The eggs and raisins

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One hour later…

Cream the margarine and sugar.

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Add the flour, salt, cinnamon and baking soda and mix well.

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after mixing well
after mixing well

Blend in the eggs raisin mixture and oatmeal and mix well.

the egg, raisin, mixed peel mixture
the egg, raisin, mixed peel mixture
the oats
the oats

The dough will be stiff. Don’t be alarmed. Roll them into balls and place on an ungreased baking sheet and flatten slightly.

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Bake at 350Β°F for 10 to 12 minutes or until slightly browned.

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I used only half the dough. The rest I wrapped in some cling film then put it in the freezer. For the frozen cookie dough, always remove it about an hour before using to allow it to thaw.

crunchy
crunchy

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Very delicious and crunchy, a favourite of hubby’s.

Variations: You can also add desiccated coconut or chocolate chips.

 

 

Creamy Mashed Potatoes

My friend Dee told me of mouth watering mashed potatoes that she had at Cafe Brasserie at the Village Market. Her exact words were that with every spoonful the mashed potatoes melt in your mouth. I’m yet to visit the place to second her sentiments so for now I’ll stick to perfecting my own recipe.

When it comes to mashed potatoes, I’m never in the search of perfection but after my convo with Dee I got inspired to put more effort in my cooking and it definitely paid off.

Ingredients:

Potatoes, peeled, washed and cubed

3 bay leaves

Cold Water

Margarine/ Butter – I used margarine

Milk

Salt and pepper to taste

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I chose to cube the potatoes so they cook faster, more evenly and make the mashing process a bit easier. The other trick when making mashed potatoes is using cold water so that as the water warms the potatoes are also cooking.

In a sufuria add the potatoes, water and the bay leaves. Season with the salt and pepper.

The amount of water should almost be at the same level as the potatoes. Cover and let the potatoes cook until they flake easily when pierced with a fork.

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Once cooked, remove the bay leaves and drain the water.

Done
Done

Mash your heart out, well not your heart but the potatoes.

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Now to the exciting part. To make the potatoes fluffy and creamy is adding milk and butter/ margarine and mashing them in. The quantity of both is not standard as it would depend on how you want them. The main idea is to ensure the milk is warm and so is the butter that way the potatoes aren’t shocked if they were cold, make sense?

Ensure to add the milk in very small portions of about a tablespoon, the idea is get creamy mashed potatoes not potato soup πŸ™‚

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After achieving the desired result taste for seasoning and adjust accordingly.

creamy?
creamy?

Serve immediately with some beef stew and veggies.

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Verdict:

Creamy? check

Fluffy? check

Melting moments? Almost there.

Variations: To add some oomph into the mashed potatoes you can add some sliced spring onions or some bacon. You can even grate over some cheese πŸ™‚

Fried Chicken Strips

Easy as … fried chicken strips πŸ™‚

At times I’m never too sure of what to cook so I normally settle on the star of the meal then I just go with the flow and during those moments I end up ‘creating’ my own recipes. This being one of them. The first time I made this I didn’t have any intention of posting on the blog but after positive reviews of photos I had posted on my facebook, I decided to make it again.

The simplicity of this recipe is in the minimal ingredients needed. I know some of you may wonder how one doesn’t cook with onions, but it happens and it’s something I do often. Anyway, let’s get to cooking πŸ™‚

Ingredients:

2 boneless chicken breasts cut in strips

1 large red bell pepper sliced lengthwise then in half

Dried oregano leaves

Salt and black pepper to taste

1 tablespoon vegetable oil

The chicken strips are cut easily when the chicken is between frozen and thawed.

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red!
red!

In a shallow pan or skillet heat the oil. Then throw in the chicken strips.

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Excuse the pan, it’s quite old, one of hubby’s when he was still a bachelor πŸ™‚

Cook the chicken for about 15 minutes. Season with salt and some black pepper.

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Then add the bell peppers and sprinkle over the oregano about a tablespoon will do.

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Let the peppers cook down, as they cook the chicken will also brown up a bit.

Serve and enjoy.

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in living colour :-)
in living colour πŸ™‚

One word: Scrumptious!

Coconut Butter Beans Curry

A simple and quick meal. After hearing that one can put coconut milk in beans , I decided to try it out.

Result: Delicious.

Ingredients:

2 cups boiled butter beans

3 sprigs spring onions, sliced

2 tomatoes wedged/sliced

3 medium sized carrots, peeled and cubed

1 cup coconut milk

Handful of coriander chopped

Salt and pepper to taste

2 tablespoons of vegetable oil

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Heat the oil in sufuria then fry the onions.

tomatoes
tomatoes

Once the onions are cooked, add the tomatoes. Cover and let them cook down. Season with some salt and pepper.

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Once cooked, add in the carrots and stir.

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Let them cook for a few minutes. If you prefer them still crunchy you can just go ahead and add the beans.

rich colour
rich colour

Tip: For coconut milk, I normally buy the coconut cream powder then mix it with hot water. You can either do that or use coconut milk.

coconut milk
“coconut milk”

Finally the butter beans. Stir them in then pour in the coconut milk.

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Cover and bring it to a boil.

And now, to finish up. Add the coriander and stir.

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I served this with some chapatis.

Yum
Yum

You can add coconut milk to just about any kind of beans or legumes. Try it with green grams (ndegu) also.

Enjoy!

the joys and woes of placing a meal on the table