recipes for all your foods here in kenya

Ingredients  Serves:  4  For the batter 1 dessertspoon baking powder 1 pinch salt 1 teaspoon sesame oil 125ml water, more if needed oil, for frying For the chicken 5 tablespoons cornflour 1 large pinch white pepper 4 chicken breasts, cut into 2cm cubes CLICK ME Method Prep: 15 min   ›    Cook: 5 min   ›    Extra time: 10 min  resting  ›  Ready in: 30 min   For the batter: Mix together plain flour, baking powder and salt. Drizzle in sesame oil and gradually add water, whisking constantly until you get a smooth batter. The consistency should be similar to cream. Let sit for at least 30 minutes. Fill a deep pan or wok with oil and slowly heat to 190 C. For the chicken: In a large shallow dish, mix together cornflour and white pepper. Dust the chicken in the seasoned cornflour then dip into the batter evenly coating each piece. Transfer to the hot oil and fry until golden and the chicken is no longer pink in the centre, about 4 to 5 minutes. Scoop out with

Delicious pizza with a thin and crispy authentic Italian style base. You can keep this dough in the freezer, too, and make pizza at any time! Ingredients  Serves:  4  For the base 1 packet (7g) dried yeast 600g good quality strong white bread flour 1 teaspoon sugar 2 teaspoons salt 300ml tepid water 50ml cold milk 1 tablespoon olive oil 3 tablespoons ground semolina For the sauce 6 cloves garlic 1 carton sieved tomatoes (no salt or other additives) 1 large dash olive oil 200g grated mozzarella cheese 100g grated Cheddar cheese toppings such as salami, smoked chorizo, peppers, onions Method Prep: 45 min   ›    Cook: 8 min   ›    Ready in: 53 min   Put all the ingredients for the dough except for the semolina into a breadmaker in the order listed. Switch it on to the pizza setting and wait for it to finish (about 45 minutes, depending on the model). Prepare your toppings as you wait for the dough to finish. For the sauce, crush or very finely slice the garl

Ingredients  Serves:  36  165g butter or margarine 200g caster sugar 1 egg 85g treacle 250g plain flour 1 tablespoon ground ginger 1 teaspoon ground cinnamon 2 teaspoons bicarbonate of soda 1/2 teaspoon salt 100g caster sugar for decoration Method Prep: 15 min   ›    Cook: 10 min   ›    Ready in: 25 min   Preheat the oven to 180 C / Gas mark 4. In a medium bowl, cream together the margarine and 200g sugar until smooth. Beat in the egg and treacle until well blended. Combine the flour, ginger, cinnamon, bicarbonate of soda and salt; stir into the treacle mixture to form a dough. Roll dough into 2.5cm balls and roll the balls in the remaining sugar. Place biscuits 5cm apart onto ungreased baking trays. Bake for 8 to 10 minutes in the preheated oven. Allow biscuits to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

These deep-dish brownie bars are the perfect treat anytime of the day. They are quick to make, moist and chocolately. Enjoy with a big mug of tea or coffee. Ingredients  Makes:  1  20cm tin 175g butter, melted 300g caster sugar 1 1/2 teaspoons vanilla extract 3 eggs 100g plain flour 45g unsweetened cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon salt Method Prep: 15 min   ›    Cook: 45 min   ›    Ready in: 1 hr   Preheat oven to 180 C / Gas 4. Grease a 20cm square tin. In a large bowl, blend butter, sugar and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, baking powder and salt. Gradually blend into the egg mixture. Spread the batter into the prepared tin. Bake in preheated oven for 40 to 45 minutes or until brownies begin to pull away from the sides of the tin. Let brownies cool, then cut into squares. Enjoy! see also  Chocolate concrete

Ingredients  Makes:  9  squares 225g (8 oz) plain flour 110g (4 oz) granulated sugar 40g (1 1/2 oz) Cadbury® cocoa powder 175g (6 oz) butter, softened Method Prep: 15 min   ›    Cook: 25 min   ›    Ready in: 40 min   Preheat oven to 180 C / Gas 4. Line a 7 inch square cake tin with baking parchment, just so it overlaps sides, as it'll be easier to lift the cake out of the tin. Next put flour, sugar and cocoa powder into a food processor then quickly pulse this for a few seconds until all mixed evenly. Then add the softened butter to the dry ingredients and pulse every few seconds until mixture looks like small little clumps. With a spatula, stir around the sides and mix well. Tip mixture into the cake tin, gently spread evenly to all corners making sure it's level, then press firmly till flat and even. Prick with fork all over. Place in oven, middle shelf, and bake for about 25 to 30 minutes, until firm to the touch. Cook longer if you want a firmer cake, up

An extra delicious way to use summer's bounty. For a less sweet muffin, feel free to decrease the sugar by half. For a tasty optional topping a combination of the following: equal parts dark brown soft sugar, chopped nuts and chocolate chips. Sprinkle tops of muffins just prior to baking. Ingredients  Serves:  24  3 eggs 400g caster sugar 250ml vegetable oil 5 tablespoons unsweetened cocoa 1 1/2 teaspoons vanilla extract 250g grated courgette 375g plain flour 1 teaspoon bicarbonate of soda 1/2 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground cardamom Method Prep: 15 min   ›    Cook: 20 min   ›    Ready in: 35 min   Preheat oven to 180 C / Gas 4. Lightly grease or line two 12 cup muffin tins with paper cases. In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, courgette and stir well. Stir in the flour, bicarb, baking powder, salt, ci

Ingredients  Serves:  1  3 teaspoons tomato ketchup or barbecue sauce 1 tablespoon finely chopped onion 1 small hotdog roll, sliced lengthways 35g Cheddar, cut into a finger shape Method Prep: 5 min   ›    Ready in: 5 min   Mix the finely chopped onion into the tomato ketchup. Smear the mix inside the roll and add the finger of Cheddar.

Ingredients  Serves:  4  225g dried spaghetti 1 tablespoon olive oil 1 onion, diced 1 carrot, diced 1 courgette, diced 1 garlic clove, crushed 400g tin chopped tomatoes 1 tablespoon tomato purée 1 pinch caster sugar 1 splash red wine vinegar 1 teaspoon dried oregano 1 tin hotdogs - drained and sliced 85g mature Cheddar cheese, grated Method Prep: 10 min   ›    Cook: 20 min   ›    Ready in: 30 min   Bring a large pan of water to the boil, then add the spaghetti and cook for 12 minutes. Drain. Meanwhile, heat the oil in a large saucepan over a medium heat. Add the onion, carrot, courgette and garlic and cook for 5 minutes or until soft. Stir in the tomatoes, tomato purée, sugar, vinegar and oregano. Simmer for 5 minutes. Add the hot dogs, reduce the heat to low and simmer for 10 minutes. Spoon the hot dog mixture on to the cooked spaghetti and sprinkle with cheese before serving.

Ingredients  Serves:  6  500g basmati rice, rinsed well 6 tablespoons oil, divided 6 small onions, sliced 1 stick cinnamon 1kg chicken fillets, cut into pieces 2 tablespoons garlic and ginger paste 2 teaspoons salt, or to taste 2 teaspoons ground black pepper, or to taste 200g mixed frozen vegetables 150g shredded cabbage 1 green pepper, chopped 3 green or red chillies, finely chopped 5 tablespoons soy sauce, or to taste 30g fresh coriander, chopped Method Prep: 35 min   ›    Cook: 45 min   ›    Extra time: 5 min  setting  ›  Ready in: 1 hr 25 min   Cook the rice in a large saucepan according to packet instructions. Heat 2 tablespoons oil in a large frying pan or wok. Add the onions and cinnamon and cook and stir till the onion begins to brown. Remove from the pan and set aside. In a large casserole or saucepan, heat 4 tablespoons of oil over medium high heat. Add the chicken, garlic-ginger paste, salt and pepper, and place over medium high heat. Cover and c

Choux pastries made in the shape of small fishes are filled with a light mousse of both fresh and smoked salmon. Ingredients  Serves:  6  150g salmon fillet, skin removed, cut into small pieces 1 lemon, juiced 2 teaspoons chopped fresh dill 150ml milk 100ml water 1 pinch salt 80g butter, cut into pieces 150g plain flour 4 eggs 150g smoked salmon 150g cream cheese 350g ricotta cheese Method Prep: 30 min   ›    Cook: 30 min   ›    Extra time: 1 hr  chilling  ›  Ready in: 2 hr   Place the salmon and lemon juice in a bowl with 1 teaspoon of the dill. Cover and marinate in the fridge for at least 1 hour. Make the choux pastry Preheat the oven to 180 C / Gas 4. Line a baking tray with baking parchment. Heat the milk, water, salt and butter in a large saucepan over low heat. Just before the mixture comes to the boil, remove from heat and whisk in the flour all at once. Return the pan to low heat and stir continuously until the paste begins to dry and detaches from

Ingredients  Makes:  8  slices French toast 1 egg 125ml full fat milk 1 teaspoon plain flour 1/2 teaspoon vanilla extract 1 pinch salt 8 slices baguette, about 1 inch thick 2 teaspoons olive or sunflower oil 1 knob butter Method Prep: 5 min   ›    Cook: 10 min   ›    Extra time: 10 min  soaking  ›  Ready in: 25 min   In a large shallow dish (I used a pie dish), whisk together the egg, milk, flour, vanilla and salt. Add the baguette slices in a single layer. Immediately flip over. Allow to soak for about 10 minutes, turning once halfway through. Heat the oil and butter in a large frying pan over medium heat. Once hot, add the baguette slices. Cook till golden brown on both sides, flipping once, a total of 8 to 10 minutes. Serve immediately with your choice of accompaniments. Tip For best results, use a denser baguette without too many airy holes. A sourdough, multigrain or seeded baguette works a treat, too.

Make breakfast a little extra-special with this recipe! Stars are cut out of slices of bread and made into orange and cinnamon spiced French toast. Ingredients  Serves:  4  8 slices white bread 2 eggs 60ml double cream 2 tablespoons honey 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1 tablespoon orange zest 1/2 teaspoon vanilla extract 3 tablespoons (45g) butter Method Prep: 10 min   ›    Cook: 15 min   ›    Ready in: 25 min   Place a slice of bread on a cutting board. Align a star-shaped cutter in the centre of the slice. Push the cutter through the bread, then remove excess bread outside the cutter. Hold the cutter down on the bread during this step to prevent the star from tearing. Gently remove the star from the cutter and repeat on all slices of bread. In a medium bowl, beat together eggs, cream, honey, salt, cinnamon, orange zest and vanilla. Melt the butter in a frying pan over medium high heat. Dip both sides of the stars in the egg mixture and carefu

Ingredients   Serves:  48  4 eggs, separated 150g (5 oz) caster sugar 100g (4 oz) plain flour 1/2 teaspoon baking powder Method Prep: 30 min   ›    Cook: 8 min   ›    Ready in: 38 min   Preheat oven to 200 C / Gas mark 6. Line two 30x45cm (12x18 in) baking trays with baking parchment. Fit large pastry bag with a plain round tube. Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in colour. Sift flour and baking powder. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking tray. Bake in preheated oven for 8 minutes.

This is a deliciously tasty meal and is perfect for those on a budget. Chicken gizzards are simmered in a thick sauce until tender, then served on top of instant noodles. Ingredients  Serves:  8  900g chicken gizzards water to cover 4 (85g) packets chicken flavoured instant noodles 1 teaspoon plain flour water as needed salt and pepper to taste Method Prep: 10 min   ›    Cook: 35 min   ›    Ready in: 45 min   Rinse gizzards and place in a large pot. Add water to cover, cover pot with lid and boil over medium high heat until gizzards are tender, about 30 to 45 minutes. Once gizzards are tender, drain 1/2 of the water out of the pot. In a small bowl, combine the instant noodle's flavouring packet mixes with the flour and add enough water to make into a liquid. Pour into pot with gizzards and season with salt and pepper to taste. Reduce heat to low and simmer until sauce is thickened to taste. Meanwhile, bring a large pot of lightly salted water to the boil. Add ins

Ingredients  Serves:  4  3 tablespoons butter 1 clove garlic, minced 2 tablespoons chopped fresh thyme 1 tablespoon chopped fresh parsley 110g mixed wild mushrooms, sliced 450g lamb kidneys, trimmed 300ml vegetable stock salt and pepper, to taste Method Prep: 10 min   ›    Cook: 10 min   ›    Ready in: 20 min   In a frying pan over a medium heat, melt the butter and add the garlic and herbs. Add the mushrooms and cook for 5 minutes until softened, add the kidneys and the stock and bring to the boil for 5 minutes. Season. Cook until the kidneys are an even colour throughout. Strain the contents of the pan, keeping all that is caught in the sieve and discarding the liquid. Serve. Make sure you stay safe in the kitchen. Have fun