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/
Cheesy Mushroom Baked Eggs
It’s interesting how we judge things just from how the look or sound. we do this with food, with movies, with neighborhoods and even with people. We judge the book by its cover. It’s quite sad actually, but unfortunately this is human nature. I do it too. Like with this recipe for example. I’m kinda trying to eat healthier and when I saw CHEESY i was like “damn another delicious sounding calorie loaded dish” But I made it anyway and as i waited for it to cook I checked online for how many calories it had, less than 400!!! IN TOTAL!! Yes even with the butter, cream and cheese!!! who knew!! Though this depends on the type of cheese you use, if you use sharp cheddar for example the calories go up to 550. But thats still 275 per person!
A part from being calorie friendly this dish is also very very very tasty. The mixture of thyme and dhania was just the perfect choice for this dish. It’s actually felt like I was indulging in some naught dish while I actually wasn’t. This is actually a keeper. HAPPY COOKING!!
Ingredients
- 2 tablespoons butter (can be substituted with olive oil)
- 150 gram mushrooms, cleaned and chopped
- 1/2 teaspoon powdered chillies (optional)
- 1 tablespoon of crushed garlic
- 1/4 teaspoon dried thyme leaves
- small bunch of chopped dhania (Coriander)
- 1 1/2 tablespoons sour cream
- 40 grams (2 tablespoons) grated cheese
- 2 large eggs
- Salt and pepper to taste
Instructions
Pre Heat Oven to 210 degrees
Add butter to a pan and let it melt then add the chopped mushrooms with salt, pepper ad chillies.. Let this cook for a few minutes then add in the garlic, thyme and dhania and cook for about 2 minutes. Stir in the sour cream and turn of the heat
Pour the mushrooms into ramekins of an oven proof bowl and sprinkle with the cheese. Make two wells in the mushroom mixture and crack the eggs in them
Bake the until eggs are done to your liking. I baked for about 10 mins (my yolk was still runny)
Serve immediately with Toast. HAPPY EATING!!!
https://www.themothershipvillage.com/cheesy-mushroom-baked-eggs-2-2/HAPPY COOKING!!
puf
Maru Bhajia (Potato Bhajia)
I love bhajias, a whole lot. Especially the ones from Slush and some café at Diamond Plaza. Both these places make such lovely bhajias just the right amount of crunchy and their chutneys make the bhajias heavenly. For many years I always made bhajia the same way, make a thick batter using the flours and water then coating the potatoes and frying. When I saw this method on Chachi’s Kitchen (She’s a Ugandan food blogger) I just had to try it and it was fantastic, you do not make a paste but let the potatoes ooze out their own water. Hope you like it. HAPPY COOKING!!
here is the process in pictures. Full recipe is below.
Slice your potatoes as thin as possible, use a mandolin slice if you have one
Mix the potatoes, with garlic, ginger, chillies, coriander, onions.
Add salt, sugar mix and leave for 1/2 hour to release the water.
Add the flour and sodium bicarbonate mix well. and leave to stand for 10 minutes
Ingredients
- 1 kg potatoes, sliced, I used a mandolin slice, but one (here: http://africankaya.com/product/3-in-one-mandolin-slice/)
- 1 cup chickpea flour
- 3 tablespoons lemon juice
- salt to taste (I used 1 teaspoon)
- 1 onion; sliced finely
- 3-4 mild green chillies; sliced length way (you can use more or less depending on your taste)
- 3 teaspoons garlic / ginger paste
- 6 tablespoons chopped coriander
- 2 ½ teaspoons turmeric
- 1 ½ teaspoons sugar
- 1/4 teaspoon sodium bicarbonate
- Oil for deep frying
Instructions
Mix the potatoes, with garlic, ginger, chillies, coriander, onions.
Add salt, sugar mix and leave for 1/2 hour to release the water.
Add the flour and sodium bicarbonate mix well then leave to stand for 10 minutes
Fry potatoes in hot oil
https://www.themothershipvillage.com/maru-bhajia-potato-bhajia-2/
