Tag Archives: salt

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 🙂 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. 🙂

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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 🙂

Verdict:

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

 

 

 

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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  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 one 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 350°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.

 

 

Bell Pepper and Chicken Fried Rice.

It’s been a while since I did a leftover rice recipe. As most of you know by now, I enjoy working with leftover rice. This time round I had leftover poached chicken breasts from my quesadilla recipe. This recipe is pretty simple and you can easy subtitute the chicken with any meat or vegetable you have leftover.

Ingredients:

3 cups pre cooked rice

1 cup leftover chicken, shredded

1 cup sultanas, soaked in water

1 yellow bell pepper, diced

3 spring onions, sliced

2 cloves of garlic, finely chopped

a dash of soy sauce

1 tablespoon paprika

a pinch of salt

1 tablespoon vegetable oil

the cast of characters
the cast of characters

On a heated skillet add the vegetable oil and fry the spring onions.

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Once cooked down, add the bell peppers.

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Season with the salt and paprika.

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Add the chicken shreds.

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Stir then add the rice. Since the rice and chicken are already cooked you just need to get them heated.

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Finally drain the water and pour over the sultanas.

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Sprinkle over a few drops of soy sauce and stir.

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Serve and enjoy.

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Breaded Rosemary Fish Fillet

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.

Ingredients:

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.

in the skillet
in the skillet

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.

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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 😀

damages
damages

Coconut Rice

Rice is one of those go to dishes whenever one is in a hurry to prepare a meal. I think it is a staple in most households. The thing I like most about rice is that it’s very versatile and you can cook it in almost any way imaginable.

To avoid cooking it in the same boring steamed manner, there are other easy methods, you can add a teaspoon of turmeric powder and voila, a whole different look and taste. Recently, I have come to love coconut rice, the rich taste of coconut in the rice is just perfect.

For this simple dish, you’ll need;

1 cup rice – chaff removed and thoroughly washed

2 cups warm water /1 cup water 1 cup coconut milk

A sachet of coconut cream powder – I used four tablespoons of the powder

Salt to taste

You can choose to use the coconut milk  which is the preferred method since the coconut taste is far richer than using the coconut cream powder. Seeing that I wanted to save my coconut milk for another recipe I used the powder.

Coconut cream powder
Coconut cream powder
the powder
the powder

Mix one cup of warm water with the coconut cream powder. Stir to get rid of any lumps formed.

'coconut milk'
‘coconut milk’

In a sufuria add the ‘coconut milk’, the other cup of water and the rice.

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I cook my rice a bit differently from others and every time the grains come out one by one. I may boast that it may be my method of cooking but I think a huge part is because of the type of rice I use. Anyway, crank up the heat. Yeah, that’s my secret. Leaving the sufuria uncovered, bring the mixture  to a rapid boil.

'rapid boil'
‘rapid boil’

Once boiled, reduce the heat then cover the sufuria and let the rice simmer until the all evaporates.

cooked
cooked

And the rice is ready for serving.

one by one
one by one

Now serve with your favourite stew.

Broccoli

Powerpuff girls are responsible for making us hate broccoli even without having tasted it. Well fortunately, I decided to give it a try and I loved it.

I made some to accompany the pasta alla marinara.

Normally I stir fry broccoli with carrots but sadly I didn’t have any in the house 😦 Oh well we still had to eat.

Ingredients:

Broccoli florets

1 onion chopped

Salt

2-3 tablespoons of vegetable oil

The broccoli florets

In a pan saute the onions and season with salt.

Sizzle sizzle

Once the onions are tender, add in the broccoli florets.

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Cover for a few minutes then start the stir. Continue till the green is more pronounced. The broccoli should be firm to bite but cooked through.

Beautiful

Verdict:

Delicious, even without the carrots

Hubby’s plate