Roasted Potatoes with Bacon and Onions
There things that really remind me of my childhood. You know those days when mum had lots of energy to feed us and make us lots of dishes. This is one of them. She’d make this on special nights once in a while and my brothers and I would eat and eat and EAT. I loved it. I love the taste of the potatoes how they are infused in the flavours of bacon and onions. I made this on Sunday morning for breakfast after years and I really stuffed myself and made it twice that day. I really hope you will love this as much as I do. I hope it will bring lots of love and great memories like it did in our home. It’s a good brinner (breakfast for dinner) option. HAPPY COOKING!!
Ingredients
- Ingredients
- 1 kg potatoes (peeled and cubed)
- 200grams streaky bacon, cut into big chunks (I guess you can use any other bacon I just prefer this one)
- 1 large onion
- Small bunch of Dhania
- 1 tablespoon garlic powder
- 1 teaspoon rosemary leaves
- 1 teaspoon aromat (optional)
- Salt to taste
- Oil for frying
Instructions
Instructions
Boil the potatoes in water mixed with the garlic powder, rosemary and salt. Boil till just cooked, when you can pierce with a fork but the potato will not fall apart. Drain the water and set aside
Put the oil in a pan, about 4-5 tablespoons. Once hot put in the potatoes then the bacon and the onions. Mix well. Ensure your pan is big enough to fit all these comfortably the sprinkle with the aromat and cook till the potatoes are browned, bacon is cooked and the onions are translucent. Serve immediately
HAPPY COOKING!!
https://www.themothershipvillage.com/roasted-potatoes-with-bacon-and-onions-2/Pumpkin Leaves
It’s funny how when we grow up food that we hated as children tastes a whole lot different. I have stated in previous posts that I am just beginning to discover vegetables. My discovery begun in 2010 with spinach!! And I have since “discovered” many other vegetables especially the local ones. I never knew that pumpkin leaves could be fried till mid last year (YA! Go figure!!) and when I ate them I loved them and thought that it was the first time I ever had them in my life, imagine my surprise when I went to ask my mother why she never made them for us when we were growing up ad she said “wewe mwenye ata hukuwa unakula kitu yoyote ya green? I made them but you wouldn’t touch them” ( you who never ate any green thing). I served this with ugali and it was just too tasty. I’d like to thank my FB fans who told me how to make this dish HAPPY COOKING!!!
NB: sorry I don’t have the exact measurements
Ingredients
- Fresh pumpkin leaves
- Baking soda or magadi
- Onions, chopped
- Garlic, crushed
- Tomatoes, chopped
- chillies
- Dhania (coriander), chopped
- Cream/ milk (sour cream is the best)
Instructions
Wash the pumpkin leaves then remove the rough part of the stalk by pulling it out all the way into the leaf.
Roughly chop the leaves and the stalk, place them in water, pour some baking soda and boil for about 20-40 mins depending on how old the leaves are. If its young leaves 20minutes is plenty. Once the leaves are soft. Remove and discard the water.
Put the onions in a pot with a little oil. Fry the onions till they are soft, add the garlic and cook for a further 2 mins. Add in the tomatoes, salt, pepper and chillies. Stir well. Reduce the heat and cover the pot. Let the tomatoes cook for about 5 minutes. Add the dhania and mix well.
Once the dhania has cooked for about 1 minute add the boiled pumpkin leaves, mix well and cover. Let this cook for 3-5mins then add the cream/milk. Bring to a boil and serve hot with Ugali or rice.
HAPPY EATING!!
https://www.themothershipvillage.com/pumpkin-leaves/
Fried Calamari
Its amazing how we sometimes call ourselves food enthusiast while there is sooo much out there that we have not tried or are not even willing to try. I find that as Kenyans we live in our own little box of food. We have fixed notions of what food is. To us food is rice, ugali, chapati, mukimo served with meat (chicken, beef and fish <mostly tilapia unless you come from western or coast>) and sukuma wiki, spinach, cabbage and our local veggies. Rice should either be white or a pilau and if you’re a kikuyu like me you can mix everything including the kitchen sink into your rice or stew. Beef and chicken in stewed. And most of us rarely leave this box.
This box annoys me. I have called people over to my place here for tea and later the boys later go and say I made them “magic” WTH magic in this sense being mini pies, German style pancakes, churros etc just because I did not serve tea with bread and mandazi everything else is “magic” I know they mean it on a light note though. I also made my brothers a bacon and cheese burger (where everything in the burger not on the burger, ill post the recipe soon) and can you imagine what one little bugger called Nyaga said “Aaaiih Wangeci mimi nimezoea burger halafu bacon na cheese juu” ( I am used to having the burger with the bacon and cheese on top) AAAARRRRRG I was so upset but the annoying young man went ahead to eat 3!!
Anyway long stories aside, I am in that kind of box too. Just that my box is for extreme foods. And its not that I won’t eat them it’s just that I am scared of trying them eg snails, frogs, snakes. A few years ago though had I known that Calamari was actually cut up squid I probably would never have tasted it off my girl’s Waringa’s plate. A fish with tentacles is not anything I’d ever imagined I would love, actually it took me a while to get of my box on my hate for seafood. But I’m sure glad I did. I love calamari, it takes the flavour of whatever you put in it. I hope you will love this recipe as much as I do.
Ingredients
- Ingredients
- Calamari
- Garlic
- Juice of lemon
- Cayenne pepper
- Salt and pepper
- All-purpose flour
Instructions
Instructions
Slice the squid up to form rings, put them in a bowl. Add the lemon, garlic, some salt and a little cayenne. Let it soak for 10 minutes.
Mix the flour with the remaining salt and pepper.
Dip the marinated calamari in the seasoned flour shake off excess
Heat oil in a pan and once hot place the calamari rings and cook for 2-4 minutes. Do not cook them more than this as they will over cook and become chewy.
HAPPY EATING!!
Notes
I buy squid from a fish monger in Westlands near occidental house. you can also get from the fish monger on Ngong road at China Centre
