recipes for all your foods here in kenya

Ingredients  Serves:  4  2 tablespoons olive oil 3 red onions, coarsely chopped 3 cloves garlic, coarsely chopped 2 (400g) tins peeled plum tomatoes 1 (400g) tin chickpeas 475ml (16 fl oz) water 2 teaspoons paprika 1 teaspoon crushed chilli flakes Salt and pepper to taste 2 carrots, cut into chunks 1 potato, cubed 4 chicken thighs 115g (4 oz) Spanish chorizo sausage, casing removed and thickly sliced Method Prep: 20 min   ›    Cook: 1 hr 30 min   ›    Ready in: 1 hr 50 min   Heat olive oil in a large saucepan over medium-high heat. Stir in onions and garlic, cook until the onion has softened and turned translucent. Pour in tomatoes, chickpeas and water; season with paprika, chilli flakes, salt, and pepper. Stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables. Bring to a boil over high heat, then reduce heat to medium, cover and simmer until the chicken is tender, about 25 minutes. Preheat oven to 200 degrees C / gas m

Ingredients  Serves:  4  4 small Dover sole, about 225 g (8 oz) each, cleaned and skinned 750 g (1 lb 10 oz) baby new potatoes, scrubbed 1 large sprig of fresh mint 40 g (1¼ oz) unsalted butter finely grated zest and juice of 1 large lemon 450 g (1 lb) baby leaf spinach freshly grated nutmeg (optional) salt and pepper sprigs of fresh mint to garnish lemon wedges to serve Method Prep: 20 min   ›    Cook: 25 min   ›    Ready in: 45 min   Preheat the grill to high. Cut a piece of foil to fit the grill pan and lay the fish on top (depending on the size of the grill, you may have to cook the sole in 2 batches). Put the potatoes in a saucepan, cover with boiling water and add the sprig of mint. Cook for about 15 minutes or until the potatoes are just tender. Meanwhile, melt the butter in a small saucepan and mix in the lemon zest and juice. Season with salt and pepper. Brush the lemon butter over the fish and grill for 5–6 minutes or until the flesh close to the bone

This version of the classic dish of quick-fried steak with mushrooms shows how vegetables can be used to enhance and ‘stretch’ a modest portion of meat. The result is every bit as special as true stroganoff, and is more in keeping with today's taste for meals that are not dominated by meat. Ingredients  Serves:  4  2 tbsp extra virgin olive oil 200 g (7 oz) chestnut mushrooms, halved 1 red pepper, seeded and cut into fine strips 200 g (7 oz) broccoli, cut into small florets 150 ml (5 fl oz) beef stock 1 onion, sliced 300 g (10 1/2 oz) fillet steak, cut into thin strips 2 tbsp brandy 3 tbsp creamed horseradish (optional) 150 ml (5 fl oz) soured cream salt and pepper Method Prep: 10 min   ›    Cook: 12 min   ›    Ready in: 22 min   Heat half of the oil in a large saucepan. Add the mushrooms and fry for 2 minutes or until beginning to soften. Stir in the red pepper and broccoli florets and continue to fry, stirring, for 3–4 minutes. Pour in the stock and bring

Ingredients  Makes:  80  pierogi 600g Polish white cheese or cream cheese 7 potatoes, peeled and boiled 50ml vegetable oil 300g mushrooms, peeled and chopped 3 onions, chopped 1 tablespoon soured cream salt and pepper to taste 1kg plain flour 2 eggs 500ml warm water 80g butter 3L water Method Prep: 1 hr   ›    Cook: 40 min   ›    Ready in: 1 hr 40 min   Grind the cheese in a grinder or food processor. Separately, grind the potatoes. Set aside. Heat the oil in a large frying pan and add the mushrooms and onions. Cook until soft, about 15 minutes. Combine the cheese, potatoes, mushroom-onion mixture, soured cream, salt and pepper in a large bowl. Mix well and set aside. To make the pierogi dough: Place the flour on a clean work surface and make a well in the centre. Crack both eggs into the well. Add the butter and a little bit of the warm water. Mix with your hands, gradually adding more warm water as you go. Mix and knead the dough, adding more flour to the wo

Ingredients  Serves:  8  1 tablespoon olive oil 750g lean beef stewing steak, cubed 1 large white onion, finely chopped 5 tablespoons paprika 4 beef stock cubes, divided 4 fresh garlic cloves, crushed 1 carton passata (about 300g) 2 tins red kidney beans, drained (or chilli beans) 1 pint water 400ml water 4 carrots, chopped 200g pasta Method Prep: 30 min   ›    Cook: 4 hr   ›    Extra time: 30 min   ›    Ready in: 5 hr   Firstly, preheat the oven to 150 C / Gas 2. In a large oven-safe casserole, heat the olive oil over medium low heat. Add the beef, onion, paprika, 2 beef stock cubes and 2 crushed garlic cloves. Cook until browned and turn the heat down to a low setting. Leave for about 10 minutes, stirring occasionally to prevent sticking and let the juices come out of the beef until you have an almost gravy looking sauce emerging. Add the passata, beans, water, the remaining stock cubes and garlic. Chop up as many carrots as you wish and add these. It doesn

Ingredients  Serves:  5  50g (2 oz) dried breadcrumbs 75g (3 oz) grated Parmesan 1 dessertspoon Italian seasoning, such as Schwartz 1 egg, beaten 5 skinless, boneless chicken breast fillets Method Prep: 5 min   ›    Cook: 30 min   ›    Ready in: 35 min   Preheat oven to 180 C / Gas mark 4. In a medium bowl mix together the breadcrumbs, Parmesan and Italian seasoning. Dip chicken breasts in egg, then in breadcrumb mixture to coat. Place coated chicken on a baking tray or dish. Bake in the preheated oven for 30 to 35 minutes or until juices run clear, turning chicken over after 15 minutes.

Ingredients  Serves:  4  1 tablespoon butter 2 cloves garlic, minced 25g sun-dried tomatoes, chopped 250ml chicken stock, divided 250ml double cream 450g skinless chicken breast fillets salt and pepper to taste 2 tablespoons vegetable oil 2 tablespoons chopped fresh basil 225g fettuccine pasta Method Prep: 10 min   ›    Cook: 20 min   ›    Ready in: 30 min   In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 175ml of the chicken stock; increase to medium heat and bring to the boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to the boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. Sprinkle the chicken with salt and pepper on both sides. In a large frying pan over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side o

This is the ultimate comfort food on a rainy night - and quick to prepare. Add the crushed chillies if you want a bit of spice. Ingredients  Serves:  4  250g (8 oz) vermicelli pasta 1 dessertspoon olive oil 1 small onion, finely chopped 1 clove garlic, chopped 2 (400g) tins chopped tomatoes 4 boneless chicken breasts fillets - cooked and cubed 1 small bunch fresh basil, chopped 1/2 teaspoon salt 1/2 dried crushed red chillies (optional) 4 tablespoons freshly grated Parmesan Method Prep: 10 min   ›    Cook: 25 min   ›    Ready in: 35 min   Cook pasta according to packet instructions. Drain, and set aside. In a large frying pan, heat oil over medium-high heat. Sauté the onions and garlic. Stir in the tomatoes, chicken, basil, salt and chillies. Reduce heat to medium, and cover frying pan. Simmer for about 5 minutes, stirring frequently. Toss sauce with pasta to coat and heat through. Serve with Parmesan.

Ingredients  Serves:  4  360g spaghetti 200g guanciale (pancetta) or bacon 2 whole eggs and 1 yolk 80g grated Parmigiano or Pecorino (ewe's cheese) olive oil salt pepper Method Prep: 10 min   ›    Cook: 10 min   ›    Ready in: 20 min   Bring a large pan of water to the boil (you will need at least 4 litres for this amount of pasta - if you're doing it for more than 4 servings add an extra litre every 100g pasta), adding two not too full dessertspoons of coarse salt when water starts to boil. Throw in the pasta about a minute after the salt. Do NOT break the spaghetti! Even if they don't fit in the pan, the best way is to hold them in a bunch vertically and immerse. Let go and they will fan out in all directions, and as they soften will sink and cook just perfect. When the pasta is nearly ready (see packet of pasta for cooking time) shallow fry in a non stick pan the diced pancetta for only a couple minutes, it doesn't need more. Drain the pasta and t

Seriously tasty burger with two beef patties, lettuce, cheese, onion, pickles and thousand island dressing. Appetite required. Ingredients  Serves:  2  200g lean steak mince 1/2 onion, minced salt and pepper 3 sesame seed burger buns 4 squirts low calorie Thousand Island dressing 2 small handfuls finely shredded iceberg lettuce 4 cheese singles 1 small handful sliced dill pickles Method Prep: 5 min   ›    Cook: 10 min   ›    Ready in: 15 min   In a mixing bowl add the mince, half of the onion, salt and pepper and mix well with your hands and really squidge it up. On a chopping board take the mince mixture and flatten out on the board. Take a presentation ring and cut out 4 thin burgers. (see pic) Meanwhile add the remaining onion to a mug and add a little water. Microwave on high for 1 minute, drain through a tea strainer and set aside (this will slightly blanch the onion). When ready to cook, heat a non stick fry pan (no need to add oil) Add the burgers and fry unti