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!
In a bowl, sift the flour, baking powder and salt. Then set aside.
In a small bowl mix the cocoa powder and the food colouring and set aside.
Using a wooden spoon or a mixer beat margarine and sugar in a bowl. Beat in eggs one at a time.
Beat in the vanilla essence and the cocoa and food colour mixture.
Add a third of the flour mixture, then beat in half of the buttermilk.
Beat in another third of the flour and the second half of the buttermilk. End with the last third of the flour mixture.
In a small bowl, mix vinegar and baking soda, it will fizz. Add the vinegar mixture to the cake batter and stir well to combine.
Pre heat the oven, 370°F.
Line your cupcake tin with some muffin liners.
Fill about 3/4 way.
The recipe said to bake for 20-22 minutes but mine took about 15 minutes to bake.
For the remaining batter I decided to bake a cake.
For the frosting, nothing fancy since it was just for our consumption.
Spread some whipping on one half and sprinkle some diced strawberries.
Layer the other half and cover with the remaining whipping cream.
For the cupcakes, I just dipped them in the frosting then sprinkled over some sprinkles 🙂
I would like to mention that normally the frosting on red velvet cakes or cupcakes is cream cheese frosting not whipping cream. I didn’t have any cream cheese and honestly I’m still scared of making some O-o plus have you seen the cost of cream cheese? Jeeze!!
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.
These cookies are delicious. All lovers of snickers chocolate bars out there you gotta try these cookies and they even have peanut butter. I didn’t make the cookie dough though, oh I’ve just rhymed cool 🙂 . Anyway, my foodie pen pal Cici of foodie in the desert sent me the frozen cookie dough. I just sliced the dough and baked them. I made the cookies for Labour Day breakfast.
Here is her recipe:
1 cup all purpose flour
1/4 teaspoon baking soda
1/3 cup + 1 tablespoon unsalted butter
1/2 cup brown sugar
1/4 cup peanut butter (she used smooth)
1 teaspoon vanilla
2 * 56 g bars of snicker bars, chopped then frozen on a wide plate so they do not touch
1. Pre heat oven to 160°C
2. Sift flour, baking soda and salt in a bowl.
3. In a separate bowl, using a paddle attachment on an electric beater (you can used a wooden spoon also), cream peanut butter, butter and sugar on medium for about 3 minutes. Add in the egg and vanilla and slowly add the flour. Once the flour is well mixed and had reached dough consistency fold in the snickers using a wooden spoon.
4. Put the dough in the fridge for at least 30 minutes to harden the snickers again so they do not melt. You can also freeze the dough at this point for up to 6 weeks.
5. Scoop the dough using a tablespoon or your hand and roll into a ball, place on a cookie sheet and flatten with a spoon.
6. Bake for 12-15 minutes (12 minutes gives a chewy cookie, 15 minutes gives a harder cookie)
Since I had the dough, this is what I did.
After letting the dough thaw for a short while, I sliced it into 1 cm rings.
Line a baking tray with some parchment or grease proof paper. Lay out the rings.
Pop them in the oven and voila.
These cookies were very delicious. Hubby loved them.
By now some of you might have noticed that I really love ripe bananas and I like using them in my cooking. I think there are very versatile fruits, you can eat them as is, blend them with milk or yoghurt to make smoothies, bake them in cakes or muffins or even mix them in pancake and crepe batter. They can be even fried in butter to serve over ice cream as a sweet dessert, clearly the options are endless. Other than the fact that they are sweet, bananas are rich in Potassium, vitamin B6 and vitamin C.
What better way to use these fruits than with equally healthy ingredients, wholemeal flour.
3/4 cup packed brown sugar
3/4 cup margarine
1 tablespoon vanilla essence
3 very ripe bananas mashed
2 cups wholemeal flour
1 tablespoon baking powder
2 tablespoons ground cinnamon
1 teaspoon ground nutmeg – optional
3/4 cup plain yoghurt
A handful of raisins
Pre heat the oven at 180°C. Line the muffin tray with cupcake liners. In case you don’t have the liners, grease the tray with some margarine then dust with some little flour.
In a mixing bowl pour in the sugar and add the margarine.
Using a wooden spoon, mix the two till creamy. Add the egg and the vanilla essence.
Once combined add the mashed bananas.
In another bowl combine the dry ingredients, flour, baking powder, cinnamon and nutmeg.
Add the flour mixture into the sugar and butter mixture in three proportions alternating with the yoghurt.
In the third addition, mix the raisins with the flour.
Pour and mix till combined.
Finally divide the batter evenly into the already prepared tin.
Bake in the middle rack of the oven for about 15 minutes or until a toothpick inserted in the centre comes out clean.
If you like my page on facebook or follow me on twitter you must have seen my previous complaints about my black forest cake backfiring. It got so bad that I decided not to try again. I resulted in getting my brother to bake the cake then I do the frosting.
This past weekend we were having a bridal for a good friend of mine and I offered to bring a black forest cake. At first I had requested my brother to do the baking but on second thought I decided to ask him for his recipe. I needed to face my fears. I normally hate it when cakes back fire, though my friends think otherwise since they enjoy eating my backfired cakes, ha!
This recipe is a bit different from others that I have tried. The great thing is that it worked.
Before I go on, be warned this will be a very long post full of many photos so if you are yet to have lunch I suggest you eat first :-). Oh and another thing, making a black forest is a bit tedious, not the baking part but the layering and frosting so patience is key.
For the cake;
7 medium sized eggs
220 g all purpose flour – about 1 3/4 cups
23o g sugar – about 1 1/2 cups
160 g margarine – about 3/4 cup
5 tablespoons cocoa powder
1 teaspoon coffee
2.5 teaspoon of baking powder
2 teaspoon of vanilla essence
1 teaspoon of passion flavour essence – optional
For feeding the cake
2 tablespoons of icing sugar
4 tablespoons of water
Some juice – optional
For the frosting
Strawberries, washed, hulled and quartered
wooden skewer or toothpick
Start with baking the cake.
Pre heat the oven at 180°C. Grease the baking tins and line them with grease proof paper. I used 2 9 inch round tins since I wanted the cake to have four layers.
Baking this cake is pretty easy since you just dump in all the ingredients then using an electric mixer you combine the ingredients and the cake batter is ready.
Using the handy mixer…
Divide the batter between the two tins. Ensure they are more or less the same.
Bake for twenty minutes or until a toothpick inserted in the centre of the cake comes out clean. I said a prayer as I put the cakes in.
Excitement!!! I was jumping up and down. The cakes had not backfired. Thank you God.
Let the cakes cool for about ten minutes then remove them from the tins to cool further.
It’s advisable to let the cakes cool completely, this will come in handy when layering the cake. The crumbs won’t be as many.
I wrapped my cakes in clear cling film them I put then in the fridge.
Same day evening…
Layering and frosting.
Take one cake, I put mine on top of an overturned baking tin. This is to aid in layering the cake.
Start by leveling the cake.
Then slice the cake in half to form two almost equal layers.
Repeat the above steps for the second cake.
Now for the fun part.
To make the sugar water, combine the icing sugar, water and juice if using. I used some orange juice that I had in the fridge. For the extra kick I guess you can put a tablespoon of rum in the mixture instead of juice.
Place the bottom layer of the cake on a board, then using a wooden skewer or toothpick poke the surface of the cake.
Then drizzle about a tablespoon of the sugar water over the cake. This will feed the cake to ensure it continues to be moist and spongy.
Put a dollop of whipping cream on the surface of the bottom layer.
Spread it evenly on the surface of the cake.
Spread the strawberries. I had some leftover cherries so I threw them in.
Repeat the steps for all the layers.
After filling in all the layers, coat the entire cake with the whipping cream.
It doesn’t need to look perfect since you will pile on chocolate.
When it comes to putting the chocolate, you can be as creative as you want to be. You can choose to grate the chocolate and sprinkle it all over the cake. If you are in a hurry, like I was, you can cut the chocolate into chunks and stick around the cake. Don’t worry they won’t fall off, the whipping cream acts as the glue.
Decorate the top with smaller pieces of chocolate then make a border on the cake with whole strawberries that are slightly dipped in whipping cream.