76. Roasted Chicken

Recipe

500g chicken breasts
5 big potatoes
400g Mixed vegetables ( peas & broccoli)
1 cup balsamic vinegar
1 tsp ground thyme
1 tsp chili powder
1 tsp rosemary
2 tsp honey
3 tbsp cooking oil
1 tsp salt and pepper

Method

1. Preheat oven to 425 Degrees Fahrenheit.

2. Wash and cut the potatoes into small quarters and place them on a baking sheet. Apply/spray cooking oil, season with salt and pepper. Put in the oven for 20 minutes.

3. Mix all the ingredients in a bowl except the chicken and the mixed vegetables.

4. Add the chicken in the bowl and mix with marinade. Set aside.

5. After 20 minutes, take out the potatoes from the oven and then add the mixed vegetables and the chicken. Pour the rest of the marinade on top of the veggies, potatoes and the chicken.

6. Cook for 45 minutes or until done ✅  Serve.

Bon Appetit

75. Roasted Chicken thighs

Ingredients 

1/2kg chicken thighs 

2 sprigs thyme

2 cloves garlic crashed

3 bell peppers
2 Tbsp cooking oil
3 cups chicken broth

salt and pepper

Method

1. Pre- heat the Oven to 375F.

2. Heat pan on a medium heat. 

3. Add oil, season the chicken thighs with salt and pepper and add them to the Pan.

4. Cook  for five minutes, add garlic, thyme, bell peppers and chicken broth.

5. Season with salt and pepper. 

6. Put it in the oven for 35 minutes or until done. 

8. Serve.

Bon Appetit!

74. Lamb Stew

Ingredients

1lb Lamb (Small dices)

1/2 cup onions (Sliced)

2 cloves of garlic (paste)

2 Tbsp Ginger (paste)

1 green bell pepper(sliced)

5 potatoes (boiled)

1tsp turmeric 

3 Tbsp wheat flour

2 Tbsp Cooking Oil

2 cups beef/chicken broth 

Dania (Cilantro)

Salt and Pepper

Method

1. Heat pan on a medium heat and add oil. 

2. Season the lamb with salt & pepper and slowly add it into the pan.

  

3. Cook until the lamb turns brown and set a side.

4. In the same pan add onions, garlic, ginger, green bell pepper and sauté them until cooked. 

5. Add the lamb, wheat flour, turmeric and stir. Then Add broth, stir again.

6. Add potatoes and cook for 30 - 35 minutes or until the lamb is done.

7. Add dania and Serve.

Bon Appetit!!!

73. Corn(Maize) Bread

Ingredients

21/2 cups maize flour
2 cup wheat flour
1 cup sugar
2 Tbsp baking powder
1 Tbsp Butter (melted)
4 Tbsp cup butter/ margarine
2 cup milk
2 egg
1 teaspoon salt

Method

1. Pre Heat the oven to 375°F.

2. Apply butter/ margarine around the baking tin.

3. In a big bowl, mix milk, melted butter, and egg with whisk or spoon/ fork.

4. Add wheat flour, maize flour, sugar, baking powder and salt altogether, stir until mixed.

5. Put the mixture into the baking tin.

6. Spread the mixture uniformly in pan and smooth the top of mixture

7. Bake 25 minutes or until done.

8. Serve.

69. Cheese Sandwich

Ingredients

2 slices of bread, 

1 tbsp butter. 

A slice of cheese.

 Method

1.Put the slice of cheese in between the two slices of bread. 

2.Apply butter on both side of the bread. 

3.Heat pan on a medium heat. 

4.Put the cheese sandwich on the pan. 

5.Cook until there’s a nice brown color on both sides of the bread.  

6. Be careful not to burn it. 

Bon Appetit!!!

68. Peas French Style

Ingredients

1lb Peas
1lb Spinach(Thinly chopped)
1 Onion (Chopped finely)
1/4 cups flour-butter
1oz Fresh cream
2 Tbsp butter
1 Tsp salt & pepper
1 Tsp sugar

Method

1. Remove peas from the pods, discard any bad ones and wash them.

2. Drain and place them in a boiling salted water. Cook gently until tender. (about 15 minutes) Drain well, keep 1 cup of the liquid.

3. In the mean time wash the spinach and drain. Cut the spinach into a chiffonade and blanch it. Refresh, drain and keep aside.

4. Sweat onions in the butter without allowing coloring. Keep them aside.

5. Place the liquid which has been kept aside in a sauce pan and bring it to boil, add the flour butter, mix well with a whisk and cook gently for about 10 to15 minutes.

6. Place the peas into the sauce, add chiffonade spinach and onions. Mix carefully with a wooden spoon.

7. Season with salt and little sugar. Reheat it, but do not allow to boil. 8. Taste and correct seasoning in necessary.

9. Add fresh cream.

serve

Bon Appetit!!

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!

58. Matoke

Ingredients

7 raw bananas
1 onion (diced)
2 cloves garlic
1/2 Tsp Ginger root
4 tomatoes(Chopped)
Cooking Oil
1/2 Tsp Salt and Pepper

Method
1. Peel the bananas and cut them into half. Set aside.
2. On a medium heat pan, add onions, garlic and gingerroot. Stir and cook until tender.
3. Add tomatoes, stir, cover and simmer for 5-10 minutes.
4. Add the bananas and cook until done, but do not mash.

Serve

Bon Appetit!!

57. Parsley Potatoes

Ingredients

4 Large Potatoes
3 Cups Cooking oil
1/2 Tsp turmeric.
1/2 Tsp of ground parsley
1/2 Tsp salt

Method
1. Wash and peel the potatoes. Cut them into small quarters.
2. Add the potatoes in a pan, add water, salt, and turmeric. Cook until slightly tender, sieve and set aside.
3. Heat pan on a medium heat and add the cooking oil.
4. Add the potatoes carefully and cook until crispy but not brown.
5. Season with the parsley and serve.

Bon Appetit!!

56. Butternut Squash Soup

Ingredients

3.5 lb Butternut Squash
11/2 Onions(small diced)
3 tbsp butter
Chicken/Beef stock(Enough to cover the butternut squash)


Method

1. Peel the butternut squash using a peeler/knife.

2. Chop it into small pieces.

3. Heat pan on a medium heat, add oil and onions.

4. Cook the onions until tender not brown.

5. Add the butternut squash and chicken/beef stock stir, cook until tender and set aside to cool down.

6. In a blender pour in the cooked butternut squash with a little broth and blend to a smooth texture.

7. Pour into a bowl and serve.

Bon Appetit.

55. Minced Meat

Ingredients

1lb ground beef
1/2 cup onions (Roughly chopped)
2 cloves of garlic (crushed)
3 tomatoes (Blended/diced)
2 tbsp Cooking Oil
2 carrots(diced)
1 cup peas(out of pod)
1/2 tsp Salt
1/2 tspPepper


Method

1. Heat pan on a medium heat and add oil.
2. Add onions, garlic, carrots, peas and cook until tender. Add the tomatoes to make a thick sauce. You can either add the minced meat at this point and continue cooking until the meat is well-done or go to number 3.
3. Heat a different pan on a medium heat, add oil and the minced meat. Season the minced meat with salt & pepper and cook until the beef turns brown. Set aside.
4. Add the minced meat to the sauce #2. Mix well and simmer for 5-10 minutes.
5. Add dhania and Serve.

Bon Appetit!!!

54. Baked chicken stew.

Ingredients 

1lb chicken(cut into 1/4 Inch strips)

1 tbsp olive oil/ oil

2 sprigs thyme

2 cloves garlic crashed

1/4 cup chili peppers
3 cups chicken broth

3 tomatoes (diced)

salt and pepper

Method

1. Pre- heat the Oven to 350F.

2. Heat pan on a medium heat. 

3. Add oil and put the pieces of chicken in. 

4. Cook them for five minutes, add garlic, tomatoes, thyme, chili peppers and chicken broth.

5. Season with salt and pepper. 

6. Put it in the oven for 20 minutes. 

7. Add the olive, bake for five minutes.

8. Serve.

Bon Appetit!

53.Minestrone soup

Minestrone soup.

Ingredients.

2 tbsp of olive oil.

2 Carrots chopped.

2 Celery chopped.

2 cup of diced tomatoes.

2 Cloves Garlic chopped.

Medium Onions chopped.

2 cups of Green beans.(cooked)

Minced meat(browned)

2 tbsp Basil.

2 cups of Beans.(cooked)

7 cups of Beef Broth.

1 cup of macaroni.

1. Heat the oil in a large pot on a medium heat, add garlic, carrots, and celery. 

2.Cook while stirring occasionally until the carrots are slightly softly(10 minutes). 

3.Add green beans, tomatoes and the beef broth. 

4.Bring to boil and simmer for 30minutes. 

5.Add macaroni, beans, and basil. 

6,Simmer until the macaroni is tender. 

7,Add the minced meat, stir and serve. 

Bon Appetit!!!

52. Lentil Soup.

Ingredients

1lb Lentils
1/2 Onions(diced small)
2 Garlic cloves (paste)
1 tbsp ginger (paste)
3 Tomatoes (Blended)
1 tbsp Cooking oil
Water (enough to cover lentils)
1 tsp Salt

Method

1. Wash the lentils in a large bowl and put them in a large pot. Cover them with enough water, and season with salt.
2. Boil the lentils until well done, turn off the heat and set aside.
3. Heat the pan on a medium heat, add cooking oil and the chopped onions, garlic paste, and ginger paste.
4. Sauté the mixture until tender. Add the blended tomatoes, stir and cook for 5-10 minutes.
5. Add the boiled lentils, stir well and simmer for 5-10 minutes.
6. Serve

Bon Appetit!!!

51. Osso Bucco

Ingredients:

500g All Purpose Flour

5 meat

2 tbsp cooking oil

2 carrots, peeled, medium-small diced

1 onion, small diced

1 celery stalk, medium-small diced

1tbsp rosemary 

1 tbsp  thyme 

5 tomatoes(Blended)

1 cup of white wine(optional)

1tbsp salt

1tbsp black pepper

Method

1.  Dry the meat and season with salt and pepper; dust with flour.
2.  Heat a heavy pot to smoking hot, add the cooking oil.
3. Brown meat on both sides to get good color. Remove shanks and set aside.
5. Do not remove any fat in the pan, add the carrots, celery, onions  and cook until soft.
6. Add white wine, herbs and tomatoes, simmer for 15 minutes.
7. Add meat back to the pan in a single layer.
8. Bring up to a simmer, cover tightly with a foil and braise in 325° oven for 1 hours.
9. Check if the meat is done by  inserting a knife into the thickest part of the meat.

Serve

Bon Appetit