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!
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.
I love it when hubby surprises me with food stuffs, yeah, after getting married I’m surprised at the gifts I get excited about. Raw fish! The gift was timely because it had been a while since we had eaten fish. I wanted to prepare something quick that would not require a lot of handling. I had no intentions of posting this recipe and thus I didn’t take proper photos, but after posting a photo of the meal on my facebook page, I thought otherwise.
I eyeballed the ingredients (I didn’t measure), however, I will try and estimate the quantities.
1 fish fillet
3 tablespoons of bread crumbs
2 rosemary twigs, leaves finely chopped
1 tablespoon of dried parsley leaves (optional)
1 tablespoon of fish masala
1/4 teaspoon of black pepper
1/4 teaspoon salt
2 tablespoons vegetable oil
It takes barely two minutes to prepare so start by heating your skillet then add the vegetable oil.
As the oil is heating, prepare the fish. In a large shallow bowl mix all the ingredients, well except the fish.
Generously coat the fish with the dry ingredient mixture. Ensure you pat the mixture on, so that it sort of sticks. Do that for both sides.
Finally gently and I mean gently place the fish fillet on the skillet. You can even add the excess mixture on the top side.
Cook for about four minutes or until browned. Gently flip it over and cook the other side. Ensure you don’t break the fish apart. Presentation is key here.
Serve on a large plate and garnish with lemon quarters.
You can serve this with either rice, ugali, potatoes or just eat it as it is like I did. Like I said, I had missed eating fish. Don’t believe me? Check out the last photo 😀
I have received several requests on my Facebook page to post a recipe on how to make bhajias. I have to say I’m no expert in this area but I think I can share a tip or two.
Potatoes, peeled, washed and sliced thinly
1 cup gram flour
3/4 cup water
2 tbsp dried parsley leaves
1 tsp paprika
1 tsp salt
1 tsp coriander powder
1/2 tsp black pepper
Oil for frying
I started by making the potatoes. I used a food processor for the slicing. It was very fast and the slices were perfectly thin.
Then make the paste that will coat the potato slices.
In a bowl, pour in the gram flour. The spice mix.
Mix the spices with the flour and water.
Take about a handful of the potato slices and dip then in the paste. Ensure they are coat completely. In a deep pan, heat the vegetable oil. Sadly I don’t have a deep pan so I just used the one I had. Ensure that the oil is hot before you start frying the bhajias. Once hot, you can gently put in the coated potatoes.
Cook on both sides till browned then remove with a slotted spoon. Drain the bhajias on a paper towel covered plate.
I made some kachumbari to serve with the bhajias.
Dinner is served.
If I could do it all over again:
Add about a teaspoon of baking powder to the paste and also add chopped dhania/coriander/cilantro.
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.
Some days back, I was feeling kinda lazy and I needed to prepare supper. We had some leftover ugali and veggies so I just need to cook some fish and dinner would be done.
I didn’t want the task of flipping over the fish in the pan so I thought of baking. Baking is so hands off since you just pop the food in the oven, set the timer then you go on to do other things like paint your nails with green nail polish 🙂
This recipe is pretty simple. You can choose to substitute with the herbs/spices you have on hand. I guess the mandatory ingredient is the fish fillet not forgetting the salt.
Start by greasing your baking dish wish some butter or one tablespoon of vegetable oil. I used butter.
Remember to pre heat your oven at 370ºF.
Cut the fish fillets in big chunks, then salt it on all sides.
Grate the zest of one lemon over the greased dish.
Sprinkle about one tablespoon of dried parsley leaves. Place the fish chunks on the dish. Sprinkle the top with another tablespoon of the dried parsley, some lemon zest about a tablespoon. Finally I added some fresh sprigs of rosemary for flavour.
Pop it in the oven, set the timer for 15 minutes.
I turned the fish just once to enable the other side to cook.
Naming this blog leo tunapika wasn’t by chance. This is a daily question and on Tuesday this week it was no different. We had to attend a meeting in the evening so that meant we’d reach home a bit late. On top of that I just didn’t feel like cooking…yep!! It happens to all of us.
Buying take away wasn’t an option and neither was sleeping hungry. I entered the house clueless on what to prepare (bearing in mind I wasn’t up to it). Hubby wasn’t of much help since he just said he’ll eat whatever I’ll cook O-o.
So, lemme begin by saying that there was some leftover ugali in the fridge so I sort of had something to work with. I also had an extra packet of milk. I decided to simply warm the milk and the ugali, separately of course then fry some eggs. (finally a solution).
This meal took at most 10 minutes to put together.
For the eggs, I cooked 2 per stomach 🙂
for each plate
1/2 tablespoon finely chopped onion
1/2 tablespoon finely diced bell better
1 tablespoon dried parsley
salt to taste
oil for frying
Heat some oil in the pan.Let the oil heat completely this will ensure the egg doesn’t stick to the pan, thus ease when flipping it over.
In a cup with the eggs, beat in the ingredients.
Then fry the egg.
Once the bottom side is fully cooked, according your preference, we like it well done, flip it over. I’m excited to say I successfully flipped over an egg *yippee*.
Garnish with some chopped onion and tomato.
Just for fun, I scrambled my eggs. They had the same ingredients as the ones for hubby.