67. Braised Red Cabbage

Ingredients

4lb Red Cabbage
2 Apples
1 Onion
3 Cups Red Wine
1/4 cup Vinegar
3 Tbsp Cooking Oil/Fat
3 Cup White Stock
1 Tsp Salt & Sugar

Method

1. Cut away the base stalk and remove any discolored leaves or parts of the leaves.

2. Cut into quarters and cut away the center stalk and any thick leaf stalks. Chop the leaves finely. Wash thoroughly in cold water and drain.

3. Peel the apples, cut into quarters and remove the core. Slice them finely.

4. Marinate the cabbage with the wine and vinegar, add the apples and keep it in the refrigerator for about 12 hours.

5. Heat the oil in a braising pan and sweat the finely chopped onions without coloring.

6. Add the marinated cabbage together with the liquid, add the white stock and salt, cover with a buttered grease proof paper.

7. Bring to boil, cover with a lid and braise at the bottom of an oven at 300 degrees Fahrenheit for about 1 to 11/2 hours. The liquid, at the moment, should be practically soaked up by the vegetables, or very little liquid should remain.

8. Finish off by adding very little sugar and vinegar.

 Serve.

Bon Appetit!!

66. Githeri

Ingredients

11/2 Cups maize (Boiled)
2 Cups beans(Boiled)
1 Cup peas (Boiled)
3 Large potatoes (Diced & Boiled)
1 Cup carrots(Chopped & Boiled)
1 Tbsp cooking oil
1 Large onion (Diced)
2 Cloves garlic (Blended/Crushed)
1 Tbsp gingerroot (Blended)
4 Tomatoes (Diced)
1 Tsp curry powder
1 Tsp salt & pepper



Method

1. In a medium heat pan, add cooking oil, onions, garlic, and ginger. Cook until tender.

2. Add tomatoes, stir, cover and cook until you have a thick sauce or until the tomatoes are done.

3. Add the curry powder and stir.

4. Add boiled maize, boiled beans, boiled peas, boiled potatoes and boiled carrots. Stir, cover and simmer for 5-10 minutes. Season with salt & pepper.

Serve.

Bon Appetit!!

65. Fried Beans

Ingredients

1lb Beans
1 Whole Onions (Diced)
1 Tbsp cooking oil/fat
1/2 Tsp ginger (crashed)
1/2 Tsp garlic(crashed)
1/2 Tsp ground coriander
1/2 Tsp ground turmeric
1/2 Tsp ground fennel seeds
1/2 Tsp ground cumin
1/2 Tsp ground cinnamon
1/2 Tsp ground Paprika
1/2 Tsp wheat Flour
Enough water.
1/2 Salt & Pepper

Method

1. Soak the beans over night, drain and put them in a big pot, add enough water to cover and boil them until tender.(make sure to add water during the boiling process, because sometimes water drys out before the beans are cooked)

2. Heat oil in a medium heat pan, add onions, garlic, and ginger, cook until tender.

3. Add all the spices, stir and add the boiled beans. Stir, cover and simmer for 5-10minutes.

Serve.

Bon Appetit!!!

64. Stuffed Zucchini

Ingredients.

 2 long thick Zucchini
1 pint Cherry tomatoes
1 Cup Italian bread crumbs
1/4 cup of parmesan cheese
1/2 cup shredded cheddar
1 small white/ yellow onion
2-3 Tbsp of butter

Method

1. Pre heat the oven to 325 Fahrenheit. Wash the zucchini and tomatoes thoroughly.
2. chop the end of zucchini off and slice zucchini lengthwise in a half
3. Place zucchini seed side down in a glass baking dish and fill with the 1/2 inch water. Microwave for 3 minutes.
4. Remove the zucchini from the glass baking dish and scrape the seeds into a medium mixing bowl.
5. Discard the water from the glass baking dish and put the zucchini back in the glass baking dish with the skin side down.
6. Slice the cherry tomatoes in half and put them into a bowl with zucchini seeds.
7. Pour in the bread crumbs and the cheeses in the bowl.
8. Saute the onions with the butter and add them to the bowl. Mix thoroughly and use the mixture to stuff the zucchini. Cook in the oven for 45 minutes.

serve

Bon Appetit!!

63. Ratatouille (Mixed Vegetables Stew)

Ingredients

1 Tbsp Cooking Oil
2 Green Peppers ( Medium Diced)
3 Tomatoes ( Medium Diced)
2 Zucchini ( Peeled, Medium Diced)
1 Egg plants ( Peeled, Medium Diced)
1 Chopped Onions ( Small Diced)
Stock (Enough to cover the vegetables)
1/2 Tsp Salt
1/2 Tsp Pepper
1/2 Tsp Rosemary leaves
1/2 Tsp Oregano
1/2 Tsp Parsley

Method
1. On a medium heat pan, add cooking oil and onions. Cook until tender then add peppers, zuchinni, eggplants and sweat these vegetables.

2. Add tomatoes and fill up to level with stock.

3. Add salt, pepper, herbs and cook the vegetables until done.

Serve.

Bon Appetit!!

62. Stewed Mushrooms

Ingredients

500g Mushrooms
1 Onions (Finely Chopped)
2 Tbsp Butter
3 oz Cooking wine
1 Lemon juice
1 Tbsp Cooking Oil
1/2Tsp Salts

Method

1. Wash mushrooms in cold water and drain.

2. Place the mushroom into a bowl, add cooking oil, season with salt and mix well.

3. Melt butter in a stewing pan and glaze the onions.

4. Put mushrooms in the pan and toss, add the cooking wine and lemon juice.

5. Cover the pan with a lid and cook until the mushrooms are cooked.

6. Remove from fire and allow to cool in a bowl in its stock.

Serve

Bon Appetit

61. Penne Pasta - Basil Mushrooms Tomato sauce.

Basil Mushroom Tomato Sauce

Ingredients

1/2 Onions (finely chopped)
3 cloves garlic(finely chopped)
8 tomatoes (Blended)
8 oz Mushrooms (roughly chopped)
1 Tbsp Olive oil
1/2 Tsp Thyme
1 Tbsp Basil
1/2 Tsp Salt & Pepper

Method

1. On a medium heat pan, add oil, onions, and garlic.  Stir and cook until tender.

(While waiting, wash the mushrooms and put them in a big bowl, add olive oil, salt, and thyme. Mix well and roast them in the oven at 350 degrees Fahrenheit for 25-30 minutes or until done.)

2. Add basil, tomatoes and simmer for 10-15 minutes.

3. Stir in the roasted mushrooms and cook for 5 minutes.

Optional: Add your favorite cheese.

Serve.

Penne Pasta.

Ingredients
1lb Penne Pasta
1 Tbsp Salt
1 Tbsp Olive Oil
Water (Enough to cover the pasta)

Method
1. Boil the water in a big pot.
2. Add salt, olive oil and penne pasta.
3. Cook until al dente
4. Drain the pasta and mix with the sauce.

Serve.

60. Cream of Mushroom Soup.

Ingredients
1 Large Onions (Finely Chopped)
1 lbs Mushroom (Sliced)
1 Tbsp Butter
1 lemon (Juice, Squeezed)
8 cups of chicken broth
1 cups milk
3 oz Flour
4 oz Fresh Cream
1 Tsp Salt & Pepper

Method
1. Saute the onions in the melted butter.

2. Wash the sliced mushroom. Add them to the caramalized onions and stew them shortly.

3. Add the lemon juice, fill up with the stock. Add thyme, salt and pepper.

4. Bring everything to the boil mix in the milk-flour mixture and simmer for 25 minutes.

5. Add cream, taste, correct seasoning and consistency

Serve.

Bon Appetit!

59. Braised Beef Steaks

Ingredients

1lb Beef Steaks
1 Tbsp cooking fat/oil
1 large Onions
1/2 cup Flour
1 Tsp Thyme
1 Tsp Bay leaf
1 Tsp Parsley
1 Tsp Rosemary
4 cups Brown Stock
1 cup cooking wine
Salt and Pepper to taste

Method

1. Cut the beef into cubes, flatten them slightly, season with salt and pepper and lightly dust with some flour.

2. Heat the oil in a large frying pan, fry the steaks at high temperature to seal the pores and to colour them.

3. Heat some oil in a braising pan, sweat the onions and allow colour slightly.

4. Place steaks into the braising pan, mix well with the onions and add the cooking wine. Allow to cook with the lid on for about 15 minutes.

5. Add the boiling stock and the herbs(Bouquet Garni). Cover the pan with a lid and braise in an oven at 350 degrees fahrenheit until done.

6. Remove the herabs
Serve

Bon Appetit!