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.
Advertisements

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.

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.

TURMERIC AND LEMON RICE 

If there is a spice that I’m constantly using and replacing almost every two weeks, that would be turmeric. It’s rich yellow colour alone makes it attractive and stand out from the rest of the spices in my opinion. This also happenes to be my brother’s favourite spice. Another reason why we are constantly running out of it.

So it is not a surprise that I decided to cook my rice differently from the usual plain white rice using turmeric and I was immediately hooked. The colour, aroma and taste made me put plain white rice on pause  at the moment. With that said, let’s cook:

INGREDIENTS:

  • One cup of rice
  • Juice of half a lemon
  • One teaspoon of cumin seeds
  • One red onion
  • Two cloves of garlic
  • Coriander (for garnish)
  • Oil for cooking
  • Two cups of water

For seasoning:

  • One tablespoon of turmeric powder
  • One teaspoon of garlic powder
  • Salt and pepper to taste.

PROCEDURE:

  1. Turn on your heat and in a pot or sufuria, put enough cooking oil and cook your cumin seeds for a minute or until fragrant. 
  2. Next add your garlic and onions and sautee for a minute or two then proceed to add your spices and seasoning  i.e turmeric, garlic powder, black pepper and salt and let this cook for two minutes on low heat. 
  3. Wash your rice then add it in the pot. Cook the rice on medium heat for two minutes to slightly toast it and also dry it. Stir occasionally. Once it is completely dry, squeeze in juice from half a lemon and stir.
  4. Immediately after adding the lemon juice, add in two cups of water and stir in everything together. Let your rice cook for about ten minutes on medium heat  and when the water has almost completely disappeared, you will notice that your onions and spices will be floating. Stir in the spices and onions only ONCE then cover and let it finish cooking undisturbed on low heat until completely dry. 
  5. Turn off the heat now and let it rest for an additional five to ten minutes then proceed to serve. Garnish with lemon slices and coriander and most importantly, Enjoy! 

LOVE, C&C

BROCCOLI AND BEEF STIR FRY:

I grew up watching a lot of cartoons. I always looked forward to the Saturday morning cartoons and I would religiously wake up every Saturday to watch my favorite cartoons while my mother made breakfast in the kitchen. One thing that I noticed is that a huge number of  these cartoon characters had a strong hatred towards broccoli. I somehow related because as a kid, you are inclined to hate anything that is green on your plate. My mother on the other hand, would always ensure I finish all my greens one way or another.

Fast forward to growing up and knowing all the health benefits that come from eating all your greens, I realized that it had been a while since I cooked broccoli. I was happy (my inner child is shaking her head) to come across some in the vegetable and fruits aisle in the supermarket while i was hunting for new spices to cook with. I cooked the broccoli with beef as a stir fry for lunch and we all enjoyed it. Enough story telling, let’s cook:

INGREDIENTS:

IMG_20170819_203938_847.jpg

  • One head of broccoli
  • A quarter kilogram of beef
  • Soy sauce
  • Two tomatoes (finely chopped)
  • Two small carrots (chopped)
  • Three cloves of garlic (chopped)
  • Thumb size ginger (grated)
  • Fresh lime juice from one lime
  • Thyme
  • Paprika
  • Nutmeg 
  • Honey
  • salt
  • One red onion
  • One tablespoon of Corn/wheat flour
  • Oil for cooking

PROCEDURE:

  1. Put your diced beef and one tablespoon of thyme in a pot to boil. This will tenderize your meat and also ensure that it is well done. If you do not like your meat well done, you can as well fry it together with the thyme to infuse the flavour. Set aside once done and be sure to save some of the boiled water once the meat is soft and ready to be taken off the heat because we are going to use it for later.IMG_20170819_203950_349.jpg
  2. In a bowl, whisk about four tablespoons of soy sauce, four tablespoons of honey, lime juice and the grated ginger together and set aside.IMG_20170819_204002_486.jpg
  3. In a shallow pan or wok, fry your onion and garlic until the onions are translucent or the garlic becomes fragrant.IMG_20170819_204013_732.jpg
  4. Add in your diced tomatoes, broccoli and carrots together with the paprika, nutmeg and pinch of salt. Don’t put too much salt because we will be adding the soy sauce mix in later. Cook the broccoli for three to four minutes. Be sure not to overcook or else it will lose its nutritional value.IMG_20170819_204023_511.jpg
  5. After four minutes, add in your previously boiled meat in the broccoli mix and stir until all is combined. Next add in your soy sauce mixture and let this cook for about two minutes. Take your boiled water from the meat that we had saved earlier and stir about one tablespoon of corn/wheat flour in it then add it to the stir fry for a heavy and thick sauce. Cover and let this cook for three minutes on low heat.IMG_20170819_204035_839.jpg
  6. Turn off the heat and serve your broccoli stir fry. This can be enjoyed with either rice, spaghetti or chapati. Enjoy!

LOVE, C&C.

TOMATO SOUP

It’s officially soup weather. I mean, temperatures are hitting below fifteen degrees here in Nairobi and i’m one person who is not here for this cold weather. I first made this tomato soup back last year when I was home alone and with lots of tomatoes in the kitchen. It was such a bummer that I had nobody to share it with because it turned out pretty good and of course had to share it on my instagram page here

This time I decided to recreate the tomato soup while everyone was at home to enjoy it and I’m happy to report everyone loved it as much as I did. Be sure to also check my carrot and ginger soup to get you all warm and cozy to beat this weather. So if you want to know how I made the tomato soup, keep reading and let’s start cooking:

INGREDIENTS:

IMG_20170814_175657_387.jpg

  • 5 large tomatoes
  • 4 carrots
  • Coriander
  • Thumb size ginger
  • 3 cloves of garlic
  • Red onion
  • Bell pepper
  • Tomato paste
  • Cumin seeds

For the seasoning:IMG_20170814_175709_647.jpg

  • One tablespoon of paprika
  • One tablespoon of turmeric
  • One tablespoon of sugar
  • salt to taste.

PROCEDURE:

  1. Heat oil in a pan and once it is hot enough, add one teaspoon of your cumin seeds and fry until fragrant on low heat for a minute or two.IMG_20170814_175724_085.jpg
  2. Next add in your chopped garlic, onion and ginger and fry for two minutes or until your garlic is translucent and fragrant.IMG_20170814_175734_537.jpg
  3. Once your onions are done, add in your chopped tomatoes, carrots and bell pepper. Next up go in with your seasoning next and cover it to allow it to cook on low heat for not less than five minutes.IMG_20170814_175744_523.jpg
  4. After five minutes, check to see if your tomatoes and carrots are cooked and tender. Add half a cup of water and cover again to bring it to a gentle boil.IMG_20170814_175803_764.jpg
  5. Turn off the heat and allow your tomato soup to cool. Once it is has cooled, pour it into a blender along with your chopped coriander and blend to your desired consistency. If you find it thick than desired, you can add in warm water as it blends. I liked mine thick and chunky so I did not add any more water.IMG_20170814_175816_446.jpg
  6. After it is all blended, reheat again to warm it up and cook it for two minutes then serve and enjoy.2017-08-14-18-30-41-431.jpg

LOVE, C&C.