Oven Roasted Chicken with Onions
There times when one really can not be bothered to cook. Times when even boiling an egg is too much work. well that was me two weekends ago. I really just could not be bothered. It was a Sunday after church, i was sleepy and hungry so what I did i called Mr. Man into the kitchen and told him today would be the day I’d teach him how to fix something quick easy and tasty. He mixed up the marinade, we were to hungry to wait for the sauces to sit so he popped it into the oven and we sat then ate. EASY!! life should always be that easy. HAPPY COOKING!!
Ingredients
- 1 whole chicken, cut into pieces
- 5 cloves of garlic, crushed
- Juice of 3 lemons
- Salt and pepper to taste
- 1 table spoon of oil
Instructions
Preheat oven to 180 degrees. Mix the garlic, salt, pepper , lemon juice and oil in a large bowl
Make sure your chicken is completely dry by patting down with a kitchen towel, once dry add to the marinade and marinate it for at least 2 hours or overnight if you can ( I sometimes cook immediately)
Place in a baking tray and cook for 25 mins, turn the chicken and add in the onions mixing them with the juices and oil already secreted. Cook for a further 15 mins then serve. I served mine with
https://www.themothershipvillage.com/oven-roasted-chicken-with-onions-2/Different Raising Agents: Baking Powder, Baking Soda, Yeast and Eggs
Baking is a science. This I came to learn while trying to understand the difference between baking powder and baking soda. You see how cakes and breads rise is all about how the rising agents react with the other ingredients one is baking with. That is the science behind baking. In short raising (or leavening) agents make your cakes and breads rise, your mousse and soufflé light and fluffy. The most common raising agents are: baking powder, baking soda, yeast and eggs.
Let me apologise early for the long sciency post, happy learning!!
Bread Crumbed Sweet Potatoes
There are things I generally never ate as a child. If you ask me why I never ate them I really wouldn’t have an answer. I just thought that they were gross and generally anything natural or healthy I just did not like. I also had silly things I did not eat like beef!! Now this is a funny story..
When I was a toddler, must have been between 3 and 6, my mum tells me I always made a fuss about beef. I would state with authority that “mimi sikulangi nyama ya ng’ombe nakulanga ya mbuzi pekee” (I do not eat beef I only eat lamb) honestly there was no reason as to why I did not eat nyama ya ng’ombe and I was too young to even know the difference in taste between the two. But I was adamant about it so each time they cooked meat and I was in the kitchen they’d be forced to say “heeee hii nyama ya mbuzi itakuwa tamu” (this goat meat will be very tasty”) and yet they were cooking beef!!!!
My brother Nyaga also went through such a phase when he was around 6 or 7 years old. He was apparently, VERY allergic to the crusts of bread. He would make a big fuss and cry if you did not cut the crust out for him and he was allergic SMH. GOD children are stupid!! So like him and bread crusts I never ate sweet potatoes or enjoyed them till maybe 3 years ago. Now I’m learning new ways of making them like these sweet potato fries and this recipe today.
I do not really have the exact measurements for this as it was such a random make but I bet you will get the drift. I served it with string beans and stir fried chicken breast. Quite healthy I think
HAPPY COOKING!!!
Ingredients
- 1 large sweet potato, boiled and sliced width wise
- 1 cup breadcrumbs
- Pepper
- Chilies
- Garam masala
- 1 egg
- Oil for frying, about 3 tablespoons
Instructions
Mix the bread crumbs with pepper, chillies and garam masala.
Beat the egg.
Dip the sweet potato into the egg then coat with the breadcrumbs,
Place in hot oil and cook till browned then turn.
EASY PEASY. HAPPY EATING!!
https://www.themothershipvillage.com/bread-crumbed-sweet-potatoes-2/
