Pumpkin Bread
I know………………. I know…………….I know… That sounds pretty damn scary for anyone who grew up in Kenya. As I wrote in my previous posts on Pumpkin Puree and Pumpkin French Toast Kenyan just don’t like pumpkins. BUT….. I served this cake to around 17 people, all who would swear their utter loathe for pumpkins and they all……………. LOVED IT!!! To be honest I was surprised. I really was not expecting this bread/cake to taste as good as it did. And I made it over and over again and loved it some more each time. First few time I made this I did not have nutmeg nor cloves so I replaced that with more cinnamon and a little more ginger and it was great. Nutmeg, cloves and all spice all have very strong flavours so if you don’t like it you can skip it altogether. I think next time I make it I’ll skip the nutmeg. This bread is nice and moist. No need really for any extra spread but if spread tinkles your fancy, go for it. I really hope that you will go past the fear of pumpkins and make this delicious bread. You will love it, money back guarantee, PROMISE. If you hate it let me know il make you another cake and deliver it to your door step :- ) HAPPY BAKING!! Recipe adapted from: Once a Mom Always a Cook. Pay her a visit she has WONDERFUL recipes.
Ingredients
- ½ cup butter
- 2 eggs
- ½ cup brown sugar
- ½ cup white sugar (I did not use this I added 1 tablespoon of brown sugar instead)
- 1 teaspoon vanilla extract or essence
- 1 cup pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon all spice or cloves
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup natural yogurt
- 1 ½ all-purpose flour
Instructions
Pre heat oven to 180 degrees.
Cream butter and sugar till light. Add eggs and vanilla till creamy.
Add pumpkin and spices, combine well. Add baking soda, salt yogurt, and flour, mix until the batter is smooth.
Pour into a greased loaf pan and bake for 1 hour or until a skewer comes out clean when inserted into the center
You can use mixed spice if you do not have all the individual spices but it will NOT be the same.
I also generally find most cakes too sweet so I always put half the sugar. I found that 1/2 cup + a table spoon was enough your free to try with the two sugars
Chilli Beef with Coconut Cream and Dhania
Coriander is by far my most favourite and treasured herb. I’d add it to tea if I could just so that I could have a taste of it. Oooh wait maybe I should try that 🙂 hehe I digress. When I saw this recipe in the Australian Women’s Weekly Sensational Stir fries cook book there was no question I had to try it. And it did not disappoint.
The original recipe uses lamb but I had none so I just used beef fillet steak instead and kept all the other ingredients as is. Do try it. Serve with some hot rice. Your family will love it. HAPPY COOKING!!
Ingredients
- 1 tablespoon peanut oil (or whatever you have in hand)
- 2 small fresh red chillies, chopped
- 1 clove of garlic crushed
- 2 teaspoons grated ginger
- 1 medium onion, sliced
- 450grams beef fillets (you can also use lamb), sliced
- 1 tablespoon fish sauce
- 2 teaspoons sugar (preferably brown)
- ¾ cup coconut cream
- Small bunch of chopped fresh dhania (coriander)
Instructions
Heat oil in a wok or large sauce pan
Add chillies, garlic, ginger and onion. Stir fry till soft. Remove
Add lamb in batches, stir-fry till lamb is tender
Add onion, sauce, sugar, coconut cream and Dhania. Stir until hot
Serve with rice. HAPPY EATING!!
https://www.themothershipvillage.com/chilli-beef-with-coconut-cream-and-dhania/
Pumpkin French Toast
So as I said in my previous post, we really do not have a pumpkin eating or pumpkin using culture in Kenya. The only thing pumpkins are famous for is feeding children. So with all the recipes up on Pinterest that were using I just had to jump on the bandwagon and try something.
I’ve tried a couple of recipes but this is so far my favourite. The flavours were amazing. Couldn’t believe it was made with pumpkins. Try for breakfast sometime for your family; no one will even guess that you used pumpkins, so you will get rave reviews while feeding them to a healthy yet tasty breakfast.
Recipe adapted from: http://www.emilybites.com/
Ingredients
- 3 eggs
- ½ cup milk
- ¾ cup pumpkin puree
- 1 teaspoon mixed spice (if you don’t have mix some cinnamon, ginger, cloves and nutmeg. The proportions should be more cinnamon, then ginger then cloves then nutmeg)
- 10 slices bread
Instructions
In a large shallow bowl combine the eggs, milk, pumpkin and spice and whisk together until thoroughly mixed. Set aside.
pour some oil into a pan bring to medium-low to medium heat. Dip each side of a piece of bread into your egg/pumpkin mixture to coat and then shake off any excess mixture. Place the coated bread on the pan and repeat until the pan is full. Cook for 1-2 minutes or until the bottom is golden brown and then flip and cook an additional 1-2 minutes. Repeat the process till all the bread is cooked. EASY PEESY.
HAPPY EATING!!
https://www.themothershipvillage.com/pumpkin-french-toast/
