Lemon Wedge Roasted Chicken
Who does not love the combination on lemon and chicken? Actually lemon goes well with almost everything. Tea, rice, fish, beef, porridge etc. Lemon is like garam masala makes any dish tastier. When I saw this recipe on pintrest I thought “oooh wow” I just had to try it. The Creole Contessa has incredible recipes. You should visit her blog. I tweaked the recipe a bit because I had no creole seasoning. Ok, I lie, I tweaked it a lot 🙂 hope you enjoy it. HAPPY COOKING!!
Ingredients
- 1 chicken
- 2 lemons, zested juiced and cut into slices ( try use imported lemons if u do not like it too sour)
- 6 cloves of garlic, crushed
- 6 tablespoons of oil
- 2 teaspoons garam masala
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon rosemary leaves
- 2 tablespoons thyme
- 1 tablespoon chilli (optional)
- Salt to taste
Instructions
In a large bowl mix all the ingredients together save for the garlic, lemon, lemon juice and rind. Mix in the chicken making sure you get the marinade all over the chicken including under the skin.
2. Place the chicken in a greased oven proof dish then pour the lemon juice, rind and garlic on top. Place the sliced lemons all over the tray and marinate overnight or for at least 2 hours.
3. Pre heat oven to 210 degrees and bake the chicken for 45 mins. Serve with Honey and Ketchup roasted baby potatoes
HAPPY EATING!!!
Hope you are ready for a big change coming soon!!
https://www.themothershipvillage.com/lemon-wedge-roasted-chicken/Roasted Honey and Ketchup Baby Potatoes
I have always confessed about my love for potatoes. Yes I just had to be a cliche kikuyu girl. I can add them to anything. This recipe is pretty simple. It asks for baby potatoes pretty sure you can use normal sized potatoes too. If you do try please let me know. What I love most about these potatoes is the flavour. Its different. It not your everyday baked potatoes, there is something about them thats just fabulous, tasty and good to your taste buds. HAPPY COOKING!!
Ingredients
- 500 grams baby potatoes
- 1 tablespoon garlic powder
- 2 - 3 tablespoons oil
- 2 tablespoon ketchup (you can also use mustard, Dijon mustard, choma sauce, sweet chilli)
- 2 tablespoons honey
- 1/2 teaspoons cayenne [pepper
- Salt & Pepper
- juice of 1 Lemon
Instructions
Parboil the baby potatoes with the garlic powder till almost cooked. Pre heat oven to 200C
In a medium sized bowl, whisk together the oil, ketchup, honey, cayenne, lemon juice salt and pepper You can adjust all the quantities of the ingredients to suit your taste,
Add in the baby potatoes and gently stir, making sure they are all coated with the honey ketchup mixture.
Bake for about 20 minutes,turning halfway or until the potatoes are golden brown
https://www.themothershipvillage.com/roastedhoney-and-kentchup-baby-potatoes/Kashata
I find that Kenyans have very few deserts or sweets that we can call our own. Unlike the French or English. Now this Swahili sweet will take your taste buds right back to when you were in class 2, you remember those days when you’d save money from your break or lunch so that you could afford to buy either kashata, mabuyu or cool after school? They cost just 1 shilling but those days that was quite something. And they came in all colors and in our heads we thought they were different flavours. Ohhh the good old days of pur innocence.
When I saw people asking for this recipe sometime last year on a facebook group I just had to look around for it. Hope you will love it as much as I did and I hope it will make you feel like a child again. HAPPY COOKING!!
Ingredients
- 1 cup sugar
- ¾ cup water
- 1 cup moist grated coconut (or one desiccated coconut moistened with 2 tbsp of milk or water)
- 1/2 teaspoon Cardamon
- ½ teaspoon food color (optional)
Instructions
Heat the food color, water and sugar on medium heat till the sugar dissolves, continue heating the mixture till it thickens and becomes a syrup, it should be thick and should feel sticky between your fingers and leave a string when you pull your fingers apart. While this is happening add 2 tablespoons of water to your desiccated coconut
Add the coconut to the sugar syrup and mix well ensuring that it is well incorporated, keep stirring and let it cook till it has reduced in size and it begins to clump up together, sort of foaming balls.
Grease a cake pan or line with parchment paper. Using a spatula put the coconut mixture into the pan, patting down to about an inch.
Let this cool for about 8 minutes and slice. Slice using one motion. Let this cool further before your serve
https://www.themothershipvillage.com/kashata-2/
