TANGY LEMON FISH FINGERS

IMG_20180430_221317_950.jpgWell, just like that, April is done. It was a wet and cold month that has everyone wondering when the rains would quit. I caught a cold and cough that would not stop and I had to take a break from blogging and focus on getting better first before creating new recipes to share with you guys. I am finally healthier and better and back to cooking.

One thing for sure is that I was craving a lot of spicy and deep fried foods when I was sick and it was during that time that I came up with this fish fingers recipe. With that said, let’s get cooking:

INGREDIENTS: (for marination)IMG_20180430_221601_392.jpg

  • 3 medium sized fish fillet
  • 2 cloves garlic
  • Thumb size of ginger
  • 2 tablespoons of dark soy sauce
  • 1 tablespoon lemon zest
  • Lemon juice from 1/2 lemon

(For the coating) :IMG_20180430_221551_946.jpg

  • 1 cup flour
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon cayenne pepper
  • 1 tablespoon black pepper
  • Breadcrumbs
  • Oregano flakes (optional)

Process:

  1. In a shallow bowl, mix your marinade ingredients thoroughly then add in your fish fillet. Rub and massage the marinade in the fish and ensure that it’s evenly distributed. Cover your bowl and set aside, preferably in the refrigerator for not more than thirty minutes. This is because if you go for more than thirty minutes, the lemon will start to cook the fish.IMG_20180430_221514_403.jpg
  2. After the marination is done, take out your fish and cut them into strips lengthwise.IMG_20180430_221409_542.jpg
  3. Next up, dredge the fish in the flour mixture and coat them evenly. This will help in preserving the fish moisture.IMG_20180430_221355_827.jpg
  4. Meanwhile, beat your two eggs in a separate bowl and add lemon juice from half a lemon. This added the extra tanginess that I was going for.IMG_20180430_221438_822.jpg
  5. Dip your flour coated fish fillet in the egg mixture then proceed to coat them in your breadcrumbs. The eggs will act as glue and the breadcrumbs will add some extra crispiness. I added half a tablespoon of oregano flakes in my breadcrumb mixture and salt to give it that herby taste and season the breadcrumbs.IMG_20180430_221346_486.jpg
  6. Heat up vegetable oil in a deep frying pan and once it’s hot enough (not to hot to avoid burning) add your fish fingers and fry for three minutes or until golden brown. Fish tends to cook fast and you also want to avoid burning up the breadcrumbs coating the fish.IMG_20180430_221334_924.jpg
  7. Place your fried fish fillet on a kitchen towel or serviette then serve with your favorite dipping sauce. Enjoy!
    IMG_20180430_221317_950.jpgLOVE, C&C.
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POTATO AND PUMPKIN SOUP :

It’s Friday afternoon and my phone says it’s currently nineteen degrees Celsius here in Nairobi. In no way I’m I thrilled about this current weather we are having. Just last month I was complaining about the heat and now it’s a whole different struggle.

The weather took its toll on me and I was not spared from the terrible cold but luckily I’m back and healthy and ready to get back in my element which is cooking and getting lost in the kitchen. I hope you are keeping warm wherever you are and here is a nice warm soup recipe to keep you cozy over the next cold days of March. Let’s get cooking :

INGREDIENTS:

  • 1/4 slice of pumpkin
  • 7 potatoes
  • 2 carrots
  • 3 cloves garlic
  • Thumb size ginger
  • 1 red onion
  • 1 tablespoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne
  • 1 teaspoon cinnamon
  • 1 tablespoon tomato paste
  • 1 teaspoon dhana jeera (1/2 coriander, 1/2 cumin)
  • Salt and pepper to taste
  • Vegetable oil or butter for cooking.

PROCESS:

  1. wash and clean your pumpkin, potatoes and carrots then chop into small pieces. No need to be precise because we are going to blend this later on.
  2. In a pot, add your oil/butter and your onions, garlic, ginger and carrots. Next add your turmeric and cayenne and cook for two minutes on medium high heat.
  3. Next up add your potatoes and pumpkin. Proceed to season with paprika and cinnamon. Add your tomato paste too and stir until well combined. Add your salt and pepper and cook for a minute or two.
  4. Add two cups of water into your pot or until the potatoes and pumpkin are completely under water. Be careful here. You don’t want to put too much water if you don’t want thin soup. You can always go back and add water if it’s not enough while it cooks. I went back with one more cup of water since it was running out in the pot and the potatoes were not yet soft.
  5. Cover your pot and let this cook for five to seven minutes or until you can pierce the pumpkin or potatoes easily with a fork or knife.
  6. Once cooked, set the pot aside and let it cool before blending since blending extremely hot foods is dangerous. You can as well skip the blending and eat your soup as it is but I love my soups blended. Once cooled, pour all of your pot contents into the blender and blend to your preferred consistency, whether smooth or chunky. I like mine extremely smooth and thick so that is how I blended mine.
  7. Next, you can always go ahead and reheat it in the pot if it got too cold while cooling then serve.
  8. Garnish your soup with pumpkin seeds and a small dollop of cream. Go ahead and be extra and add fresh coriander leaves and enjoy! Might I suggest, eat this in your bed and you’ll forget how cold it is outside.

RELATED POSTS:

  1. Carrot and ginger soup
  2. Tomato soup

LOVE, C&C.

RED VELVET PANCAKES

Happy belated Valentine’s Day! Valentine’s Day is such a beautiful day where lovers get to appreciate and gift one another. Personally, I think Valentine’s should be everyday. Now, if you were busy like me on Wednesday, which happened to be Valentine’s Day, you are probably waiting for the weekend to celebrate. Chocolates and flowers are always the norm but why don’t you treat your loved ones or yourself with these delicious pancakes for breakfast before doing any other activities scheduled for the day. Trust me when I say, food is the greatest gift ever. Let’s get cooking:

INGREDIENTS:IMG_20180216_192200_239.jpg

  • 1 cup of all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla essence
  • 1 egg
  • 1/4 cup buttermilk
  • Pinch of salt
  • 1 tablespoon cocoa powder
  • 1 teaspoon (bright) red food colour
  • 1 tablespoon sugar
  • Vegetable oil for cooking

PROCESS:

  1. In a bowl, mix all of your dry ingredients.IMG_20180216_192218_047.jpg
  2. In a separate bowl, whisk your egg, milk an vanilla essence. Once combined, pour this into your dry ingredients.IMG_20180216_192250_586.jpg
  3. Mix your pancake batter thoroughly and make sure that there are no lumps. It should have a yogurt  like consistency. Have a look at this coconut pancake recipe where I show you how to make a perfect pancake.IMG_20180216_192319_515.jpg
  4. Heat your oil on a cooking pan and once hot, (not too hot because this will burn the pancake fast before it cooks) add spoonfuls of your pancake batter and cook for three minutes each side on medium to low heat. Don’t use too much heat or cook one side for too long because the pancake will start to burn and lose the red colour. IMG_20180216_192356_751.jpg
  5. Repeat step 4 until you have cooked all your pancake batter. next, serve your pancakes and you could drizzle a few spoons of your favorite yogurt and bananas for garnish. Enjoy!IMG_20180216_200002_265.jpg

LOVE, C&C.

PLUM GLAZED CHICKEN DRUMSTICKS 

When I came up with this recipe, I had chicken wings in mind. Fast forward to me and my friend  at the supermarket walking around  desperate looking for chicken wings. The guy at the meat section started looking at us weirdly probably wondering if we were ever going to buy anything.  I had to settle for drumsticks and I’m glad I bought them because the recipe turned out so good. 

Plums are literally everywhere right now in Nairobi and I had to get me some. Now, I’m not a fan of plums but that doesn’t mean I’m not going to try and incorporate them into my life. They go so well with different kinds of meat like pork and chicken hence this recipe was born. Let’s get cooking:

INGREDIENTS:

(for the marinade):

  • 5 chicken drumsticks 
  • 1/2 cup of buttermilk
  • 2 tablespoons of fresh or dried rosemary 
  • 1 tablespoon of fresh or dried thyme 
  • 1 tablespoon of dhana jeera or cumin powder. (I was out of cumin powder so this was a great substitute) 
  • 1 tablespoon of black pepper 
  • 1 teaspoon of salt 
  • 1 teaspoon garlic powder. 

(for the coating):

  • 1 cup all purpose flour 
  • 1 teaspoon of baking powder 
  • 1 teaspoon of salt 
  • 1 tablespoon of paprika
  • 1 teaspoon of chilli powder 
  • 1 teaspoon of black pepper 

(for the plum glaze):

  • 15 plums (deseeded and blended/ grated) 
  • 1 red onion (finely chopped) 
  • 1 tablespoon of honey
  • 1 teaspoon of soy sauce
  • 1 tablespoon of cayenne pepper 
  • 1 tablespoon of garlic powder 
  • 2 cloves of garlic (finely chopped) 
  • 1 tablespoon of fresh lemon juice 
  • Thumb size ginger (finely chopped) 
  • Salt and pepper to taste. 

PROCESS:

  1. In a clean airtight container, pour all of your marinade starting with the dry ingredients followed with the buttermilk. Mix thoroughly and add in your chicken drumsticks. Coat the drumsticks in the marinade and cover the container. Let your drumsticks marinate anywhere from  3-24 hours in the fridge. I marinated mine for 24 hours.
  2. Once the marination is complete, remove your drumsticks from the marinade. Mix all of the coating ingredients in a bowl thoroughly and coat your drumsticks one by one. You can also double coat whereby, once you coat them, you shake of the excess, dip them in the marinade again, then back in the bowl for more coating. 
  3. Heat your cooking oil in a pan until hot enough for frying. Proceed to add in your drumsticks ensuring that you don’t crowd the pan. Overcrowding the pan will decrease the oil temperature and your drumsticks will boil in the oil instead of getting fried leading to a soggy chicken.
  4. Once your drumsticks are crisp and fried, set them on a serviette or kitchen towel to cool while you work on your plum glaze. 
  5. In a pot or sufuria, add your onions, garlic, ginger, cayenne powder and fry them in oil until fragrant. 
  6. Once cooked, add in your plums and honey. Give it a quick stir on low heat. 
  7. Proceed to immediately follow with your soy sauce, salt and lemon juice. Stir the mixture and let it simmer on low heat for three minutes. Once it starts bubbling, increase the heat to medium high and let the glaze reduce to a thick consistency occasionally stirring for three minutes. You want Your glaze to be thick so that it sticks on your drumsticks. 
  8. Turn off the heat and allow the glaze to slightly cool. Next add in your drumsticks and coat them with the plum glaze. 
  9. Finally, serve your drumsticks garnished with fresh coriander, rosemary or spring onions. Enjoy and I won’t judge you if you continuously lick your fingers.

LOVE, C&C

THYME AND TOMATO SPAGHETTI:

IMG_20180113_155933_915.jpg

I learnt how to cook spaghetti when I was around twelve years old. It was and still is one of our favorite to go meals at home and I’m always down to learn new ways to make it more tasty and delicious. Back then I would simply cook the spaghetti as per the instructions on the packet and follow it up with a stew but since I’m a person who gets tired of cooking a dish the same way all the time, I have cooked my spaghetti using different recipes and this thyme and spaghetti has come through for me many times. Let’s get cooking:

INGREDIENTS:

IMG_20180120_121224_174.jpg

  • 100 grams of spaghetti
  • 2 large grated/ blended tomatoes
  • 1 bunch of coriander
  • thumb size of ginger (crushed)
  • 3 cloves of garlic (crushed)
  • 1 bunch of spring onions (chopped)
  • 1 red onion (finely chopped)
  • 1 tablespoon of tomato paste

IMG_20180120_121429_577.jpg

  • 1 tablespoon of thyme
  • 1 tablespoon of paprika
  • 1 teaspoon of garlic powder
  •  1 teaspoon of turmeric
  • 1 teaspoon of cayenne
  • Salt and pepper to taste
  • vegetable oil for cooking
  • 1 teaspoon of oregano. (when I was cooking I forgot about this so it is definitely optional)

PROCESS:

  1. In a sufuria/ pot add water, a teaspoon of vegetable oil and salt and bring to a boil on heat. Once the water has boiled, add your spaghetti and cook following the directions written on the packet.IMG_20180112_150424_823.jpg
  2. Once your spaghetti is cooked, turn of the heat and drain the excess water if there’s any left. Run cold water on your spaghetti immediately to stop them from cooking further. This also helps prevent them from sticking together.IMG_20180112_150601_131.jpg
  3. Set your spaghetti aside and start working on the thyme and tomato sauce. In a separate pan, add your oil and add the crushed garlic and ginger, chopped red onion, thyme and cayenne powder. Cooking your spices in hot oil helps release their flavor by seeping into the oil that will be cooked into the foods. Let this cook for two-three minutes on medium heat being careful not to let it burn because you will have to start again.IMG_20180112_150750_348.jpg
  4. Once the onions and garlic have cooked, add your grated tomatoes, chopped spring onions, tomato paste, turmeric, salt and paprika. Give it a quick stir then cover and cook the sauce on low heat for five minutes.IMG_20180112_150942_493.jpg
  5. Once your sauce starts coming to a gentle boil, add in your chopped coriander, stir it into the sauce and cover for two more minutes. Next, add your cooked spaghetti into the sauce and slowly coat it with the thyme and tomato sauce by slowly stirring it on low heat. Ensure that the spaghetti is entirely coated.IMG_20180112_151256_460.jpg
  6. Turn of your heat and serve your spaghetti while still hot. Use any leftover spring onions or coriander to garnish. Enjoy!IMG_20180113_155933_915.jpg

LOVE, C&C.

CRUNCHY BUTTERMILK ONION RINGS WITH GARLIC AND MAYO DIPPING SAUCE:

Happy new year! I hope you all had a lovely holiday and are already back on the grind. I am very excited to start this new year because a new year brings a lot of new experiences, opportunities and recipes (hint hint)

For this year’s first blog post I went with one of my favorite snacks/ side dish from restaurants. I made these for the first time back in 2015 and this is the second time I made them tweaking my old recipe and I must say I’m sticking to this new recipe. With that said, let’s get cooking:

INGREDIENTS:

  1. All purpose flour 
  2. Corn flour
  3. Oregano (optional)
  4. Baking powder
  5. Buttermilk (maziwa mala)
  6. Yellow onions
  7. Black pepper
  8. Chilli powder
  9. Garlic powder
  10. Breadcrumbs
  11. One egg
  12. Paprika
  13. Salt
  14. Oil for frying.

For the dipping sauce:

  • Mayonnaise
  • Ketchup
  • Coriander
  • Paprika
  • Chilli powder
  • Garlic powder
  • Salt.

PROCEDURE:

(For the dipping sauce) 

  1.  In a bowl mix all the ingredients minus the coriander. Cover and put in the fridge to slightly chill it. Chop your coriander into small pieces lastly and add into the sauce just before serving. 

(for the onion rings:)

  1. Slice your onions into rings and separate them. 
  2. In bowl number 1, that has your all purpose flour, add your paprika, salt, chilli powder and paprika then mix. Coat your onion rings in this dry mixture then set aside. Save any flour that gets leftover because we are going to use it for the next step. 
  3. Take your bowl number 2 that has the corn flour and add your baking powder, salt, egg, buttermilk and the left over flour mixture from bowl number 1, to make the onion rings batter. Don’t make the batter too runny for it will not stick on the onions. You want it just thick enough. 
  4. Add a tablespoon of oregano to your breadcrumbs and mix thoroughly. Take your onion rings and dip it into the buttermilk batter then further coat them in the breadcrumbs. Do this for all your onion rings and make sure that they are all evenly coated. 
  5. Heat your oil in a frying pan. Once hot enough, proceed to fry your onion rings in small batches. Overcrowding the pan will make the onions turn into a soggy mess instead of making them crunchy. 
  6. Place your onion rings on a serviette or kitchen towel to drain the excess oil. Serve your onion rings while still hot and don’t forget your dipping sauce. Enjoy! 

LOVE, C&C.

ONION AND ZUCCHINI FRENCH TOAST:

IMG_20171218_155346_882.jpgI am always down for french toast and i’ll always look for new ways to cook my french toasts. One example being these peanut butter and banana french toast roll ups. I first made these onion and zucchini french toasts last month on a whim when I was taking a break from reading for my exams. I wanted something savory and that is when I had the idea for these french toasts. They came out so good considering it was my first time making them using some leftover zucchini (that we Kenyans oh so fondly know as courgettes) and onions from our pantry. Once I was done with my exams, I decided to cook them once again but the photos didn’t turnout so great. Despite this, it was still a hit with my siblings and my sister said they tasted like pizza B) Since third time’s a charm, let’s get cooking:

INGREDIENTS:

IMG_20171209_194843_926.jpg

  • 1 large zucchini (courgette)
  • 1 large red onion
  • Slices of bread
  • 1/4 cup of milk
  • 1/2 teaspoon of nutmeg
  • 1 egg
  • Vegetable oil for cooking 
  • Salt to taste

PROCEDURE:

  1. Grate or thinly slice your zucchini and onion. I used the usual red onion because it is much more flavourful.IMG_20171209_181728_198.jpg
  2. Add the onion and zucchini to a shallow bowl. Whisk your egg and milk together and proceed to pour in the same bowl.
  3. Next add your salt and nutmeg and mix everything together thoroughly until well combined.
  4. Take your bread slices and coat them one by one with the mixture evenly. If the onions and zucchini give you a hard time and not stick on the bread, feel free to use your hand and carefully add everything on top of the bread. Just be careful not to drench your bread because they will fall apart.
  5. Heat your cooking oil on the pan and proceed to cook both sides for three minutes on medium high heat or until the onions cook.
  6. Repeat step 4 until you are done with all of your bread slices. This would go so well with my homemade mango syrup for breakfast or brunch. Don’t forget to enjoy.

LOVE, C&C.