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:
- All purpose flour
- Corn flour
- Oregano (optional)
- Baking powder
- Buttermilk (maziwa mala)
- Yellow onions
- Black pepper
- Chilli powder
- Garlic powder
- One egg
- Oil for frying.
For the dipping sauce:
- Chilli powder
- Garlic powder
(For the dipping sauce)
- 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:)
- Slice your onions into rings and separate them.
- 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.
- 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.
- 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.
- 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.
- 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!
I 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:
- 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
- Grate or thinly slice your zucchini and onion. I used the usual red onion because it is much more flavourful.
- Add the onion and zucchini to a shallow bowl. Whisk your egg and milk together and proceed to pour in the same bowl.
- Next add your salt and nutmeg and mix everything together thoroughly until well combined.
- 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.
- 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.
- 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.
Being a person that takes their breakfast seriously, I wanted a homemade syrup that would go well with my pancakes and toast. I usually go for honey for pancakes but this mango syrup blew my mind. We are in the mango season here in Nairobi and this is one of the recipes I came up with using mangoes before they become scarce again.
Once you are done making this syrup, I kid you not you will want to grab a straw and drink it all at once because it’s just that good. Let’s get cooking:
- 1 large ripe mango
- 4 tablespoons of sugar/honey
- 1 teaspoon of salt
- Lemon juice from half a lemon
- Lemon zest from one lemon
- Clean and chop your mango then add in a sufuria/pot. Next add your sugar/honey .
- Add half a cup of water then proceed to put the sufuria on high heat. Once it starts simmering, add your lemon juice and lemon zest then turn your heat on completely low, cover it and let it come to a boil.
- Stir your mangoes occasionally or after every five minutes and mashing them using a fork or potato masher to release their juices. Cook the mangoes for a total of 20 minutes on low heat.
- After 20 minutes, turn off the heat and let it cool. Once it has cooled give it a quick blitz in your blender if you want a thicker syrup. This also helps blend all the extra pulp. You can also run it through a fine sieve to get rid of the pulp.
- Store any extra syrup in containers and feel free to add a generous amount of your mango syrup on everything you eat. Brb, I’ve got to make french toast that would go so well with this 😉 Enjoy!
Let me just say that this tropical smoothie bowl tasted like a well deserved vacation. So my mom had recently traveled to the coast and when she came back she came with plenty of coconuts for us. I can’t begin to tell you the number of recipes my brain was coming up with once I laid my eyes on them. I had to of course make a smoothie out of one of the coconuts as the last one in honor of my November smoothie bowl month.
I added more tropical fruits such as mango, pawpaw and pineapple to give it more of a tropical taste and I must say the fruits blended in so well together and the coconut added a rich flavour. I had this for lunch and not in the morning like I usually do because I am currently reading for my exams and with little time to cook in a day that there are no leftovers to warm up, the blender comes in really handy.
- Half a coconut
- 1/2 a cup of fresh coconut water
- 2 bananas
- 1/4 slice papaw
- 2 tablespoons of chia seeds
- 1 large mango
- 1/4 cup of nuts
- 1/4 slice pineapple
- Carefully crack open your coconut. Once the coconut cracks, immediately put it over a cup to fetch all the fresh coconut water from inside. Once all the coconut water has drained,proceed to crack it open to reveal the inside and scrape out all the coconut meat as much as you can. You can as well get the grocer who sold you the coconut to do this for you. They usually do it for free.
- Next, add your coconut water into the blender before adding all the rest of your ingredients in the blender. The coconut water will be the base of our smoothie and the only liquid we will be using. If the smoothie will be too thick for you, you can add a little bit of water or milk. Blend until smooth.
- Once everything is all blended together, serve in your favourite bowl. Add your favourite toppings such as bananas, mangoes and coconut and enjoy your vacation like tropical smoothie.
I would really love to know if you enjoyed this smoothie bowl series and if you would want more smoothie bowl recipes. Also let me know if you got to try out any of the smoothie bowls and which one was your favorite. In case you missed any here’s a recap:
- Beetroot and mango smoothie bowl
- Dreamy papaya smoothie bowl
- Green smoothie bowl
- Sunny melon
I really love it when i get to play around with available ingredients in the house and the results turn out to be more than i expected. One of my favourite fruits has to be the watermelon. You know, the juicy kind with the right amount of sugary sweetness that is guaranteed to quench your thirst on any given sunny day.
This sunny melon came in handy last weekend (with just the right amount of balanced sweetness and tanginess) when it was all sunny and warm unlike the weather we are having right now because as i write this, it is raining heavily outside and all I want to do right now is crawl back in bed. I would highly recommend that you enjoy this on a hot afternoon but hey, the cold never bothered us, right? Let’s get to it:
- Half a watermelon
- One cucumber
- Quarter slice pineapple
- One lemon
- Two oranges
- Thumb sized ginger
- Clean all your ingredients thoroughly and add all of them to your blender. Ensure that you get rid of the skins completely to avoid unwanted bitterness. You will notice that I did not add any liquid to this because the watermelon is such a succulent fruit that will provide enough natural juice to keep the blender going. You can add a small amount of water if you so wish.
- Once everything has blended together, you can proceed to enjoy your smoothie but personally I did not like the extra pulp that was left so i proceeded to sieve out the pulp and after sieving I was left with the juice.
- You can proceed to enjoy this immediately or you can let this sit in the refrigerator for a couple of minutes before serving cold on a hot day. Enjoy!
It’s a cold Sunday morning and i’m in the kitchen making a breakfast smoothie. Once I was done, I went to ask my brother if he wanted some and he said yes. He followed me into the kitchen and once he saw the green coloured smoothie in the blender, he changed his mind. This is a common reaction among my friends and family. Green smoothie bowls or green juices immediately turn them off even before they get to taste them unlike bright coloured smoothies such as my Dreamy Papaya smoothie bowl or beetroot and mango smoothie bowl
There is no major secret when it comes to making a green smoothie delicious. You just have to play around with fruits and vegetables to balance the taste out and not have your smoothie taste like my sister would say, “blended grass”. Fruits such as bananas or apples add a sweet kick to smoothies but be careful not to go overboard with the sweet fruits. This is because it is somewhat equivalent to feeding your body nothing but sugar and that is where the greens come in to balance everything. With that said, let’s get to it:
- 3 kale leaves
- 3 spinach leaves
- Half an avocado
- 2 table spoons of chia seeds
- 2 very ripe bananas
- Half a cup of milk.
- A handful of nuts
- Half a mango
- Add all your ingredients into the smoothie and blend until you reach your preferred consistency.
- Pour your smoothie into your bowl.
- Proceed to add your favourite toppings and enjoy.
In this month of November, I want to have a smoothie challenge where I will be posting different kind of smoothies every week. If you have been reading my blog posts, you know that I am such a smoothie lover and I hope to share with you guys the smoothies I will make this month.
To start us off, I made this pawpaw and avocado smoothie which i named Dreamy Papaya. Just as the name suggests, it is one of those smoothies you could make on a Saturday morning or any day where you really have to get up and do your errands but your body and bed are not feeling like it. I added cinnamon at the last minute to give it an earthy kick and also
because i was craving cinnamon pancakes and was too lazy to make some. Let’s get to it:
- One avocado
- Quarter slice of pawpaw
- Two bananas
- Two tablespoons of cinnamon
- One tablespoon of chia seeds
- Half a cup of milk
- Add all your ingredients and blend it to a smooth consistency.
- Pour your smoothie into a bowl and add your favourite topppings. I used banana slices, nuts, chia seeds and left over grated beets that i had from this previous Beet and mango smoothie. Enjoy!