WATER MELON SORBET
Sorbet is one of those things I used to LOOOVE when I was in campus. I particularly loved the strawberry, lemon and water melon flavours. Just over a year ago I visited Kisumu and had really nice lime sorbet some place near the Nakumatt there but that was the last time I had any sorbet đ This was the first time I tried making my own sorbet, I have made ice cream, severally, but I never thought of trying a sorbet. It turned out quite good but too sugary in my opinion. Once I tasted it and thought it had too much sugar I thought of using Splender (diabetic sugar) the next time, when I shared the recipe with my pal Marie she instantly said she would replace the sugar with splender. I am not quite sure if she has tried it yet but will ask her how it turned out. Anyway I put the recipe as I used it but would advice you to use less sugar if you are trying to watch what you eat. HAPPY MAKING!!!
Ingredients
- 3 potatoes peeled and cubed
- 1 medium onion, finely chopped
- 2 cloves of garlic
- ½ red bell pepper, cut into thick short strips
- ½ yellow bell pepper, cut into thick short strips
- ½ cup of coriander (Dhania) leaves, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon of lemon juice
- ½ teaspoon of cayenne pepper
- ½ teaspoon of coriander powder
- ½ teaspoon garlic powder
- salt and fresh pepper to taste
- oil for frying potatoes
Instructions
Heat water in a sauce pan till just about to boil, add a little salt, the garlic powder and potatoes.
let boil for about 5 minutes (till the potatoes are lightly cooked, but not cooked through)
Heat oil in a wok or sauce pan
Drain potatoes and dry with towel
Fry potatoes until crisp. Set on a paper towel to drain
In another pan heat olive oil then add onions, garlic, red and yellow peppers, coriander powder and cayenne pepper and sautĂŠ.
Add potatoes, season with salt, pepper and lemon juice.
Add ž of the coriander leaves and mix well.
transfer to a plate and garnish with the remaining coriander.
https://www.themothershipvillage.com/water-melon-sorbet/PORK and PINEAPPLE COCONUT CURRY
This is one of my recipes from my 20 minute cook book. Itâs a great recipe and sooo quick. The flavours in it are awesome. I love the sweetness of the pineapple mixed with the hotness of the chillies. Itâs to die for. The original recipe asked for some stuff that I did not have access to like Tamarind juice (mkwaju juice) and Kafir (lime leaves) so I substituted the tamarind by mixing brown sugar and lime juice, then I substituted the Kafir lime leaves by using the zest of a lime instead. If you can get the original products then great. I had this with some steamed rice but I think it could work well with roti, nan or chapattis. HAPPY COOKING!
Ingredients
- 400ml coconut milk
- 10ml Thai red curry paste (available in most supermarkets)
- 400g pork loin steaks
- 15ml Thai fish sauce 5ml light brown sugar
- 15ml tamarind juice (I used about I tsp of dark brown sugar mixed with 15ml of lime juice instead) 2 kaffir leaves( I used 1 tsp of lime zest instead)
- ½ medium pineapple (I used canned coz its hard for me to get a good pineapples here)
- 1 fresh red chilli chopped.
Instructions
Pour coconut milk into a large cooking pot and let it boil. Cook the milk for about 6 minutes till it starts to separate. Stir frequently or it will stick to the base
Remove some of the milk and place into a bowl. Mix in the red curry paste and return to pan. Stir until well mixed. Cook for about 2 minutes until fragrant.
Add the sliced pork and stir in the fish sauce, sugar and tamarind juice. Cook for 2-3 minutes until all the sugar dissolves and pork is no longer pink
Add the pineapple and kaffir leaves, reduce the heat and simmer for 3 minutes till pork is cooked. Stir in the chillies. Serve. HAPPY EATING!
https://www.themothershipvillage.com/pork-and-pineapple-coconut-curry/
GINGER HONEY AND YOGURT BEEF with STEAMED RICE
I tried this dish just over a week ago for the first time. I got in from Australian Womenâs Weekly âSensational Stir-friesâ I was soooooo impressed by the taste of the mixture of the spices in my mouth. The tartiness of the ginger mixed with the sweetness of the honey, WOW! I liked so much so that I tried it the other day on chicken, FAIL! It dint work the same. So I guess Iâll be sticking to beef. The original recipe says you should use lamb so I guess that would work well but I do not have access to that here in the bundus. I also used ground cumin instead of seeds. The recipe also asks to use thyme and celery which I did not have so I instead used coriander instead of the thyme and did not replace the celery. HAPPY COOKING!
Ingredients
- 500gm beef/lamb fillets
- 1/3 cup plain yogurt
- 2 cloves garlic, crushed
- 1 tablespoon grated fresh ginger
- 2 tablespoons of honey(I used more)
- 1 teaspoon turmeric
- 2 teaspoons cumin seeds ( I used ground cumin)
- 1 tablespoon vegetable oil
- 1 large red pepper, thinly sliced
- 1 large onion, sliced
- 3 teaspoons fresh coriander
Instructions
Method
Mix meat, yogurt, garlic, ginger, honey, turmeric, and cumin in a container. Cover the container in cling wrap and place in the fridge for at least 20 mins and up to 24 hrs.
Cook rice according to instructions on the pack.
Meanwhile, Heat half the oil in a wok
Add the pepper, onion and coriander. Stir-fry. Remove
heat the remaining oil in the wok
Add the meat mixture and stir fry till the meat is tender
Serve over the vegetable mixture with rice. HAPPY EATING!
https://www.themothershipvillage.com/ginger-honey-and-yogurt-beef-with-steamed-rice/
