Broccoli and Potato Soup.

Ok. The soup has other vegetables but broccoli is the main star in this healthy bowl of soup.

I’ve been on a soft food diet for a while now and mashed food, porridge, soups and smoothies have been my main go-tos for a quick and easy nourishment fix. I will be posting the other soups too but you can check out some of my smoothie bowl and porridge recipes here and here.

This soup is easy to make. Uses easily available ingredients and is filling enough for a light dinner. Serve it up with some grilled cheese toast or crusty bread and you’re good to go. 🤗

Let’s get started.

Ingredients are:- One chopped red onion, 6 garlic cloves, 2 celery stalks, 2 carrots, 2 large potatoes, chopped and diced. Butter, coriander seeds, dried thyme, salt and Pepper to taste.
Heat your pan and add 1 1/2 tbsp of some butter, I added some olive oil so the butter would not burn. Toast one tsp of coriander seeds in the butter, they will be fragrant but make sure they do not burn.
Next, add the onion, cook till a bit softened before adding the minced garlic, mix well.
Your kitchen is smelling amazing at this time. Now it is time to put in the chopped celery and diced carrot. Mix well and add one tbsp of thyme, some salt and pepper to taste and a pinch of basil too.
Next go in the potatoes and the broccoli stalks which you can dice thickly.
Once the potatoes are cooked an beginning to soften, add your broccoli florets and one and 1/2 cups of water or vegetable stock. Remember to check seasoning.

Cover and let simmer till everything is well combined, taste then if done to your liking, blend to your prefered consistency.

I usually add a little splash of balsamic vinegar to my soups just to deepen the flavours a bit.

Serve hot in a bowl with grated cheddar cheese on top.

I garnished it with some baobab powder and moringa powder for additional nutrients and to perk it up a bit. They do not affect the soup’s flavour though.

The soup is delicious, colourful and tasty, the kids had seconds. It goes in well with buttered toast, and is perfect for cool days or evenings when you want to a comforting bowl of soup.

Try it and let me know what you think.

Love,

Wanjoro.

Tasty Homemade Pizza.

It has not been to my pockets’ and tummy’s advantage ending up living right behind one of Kampala’s best pizza spots. These guys serve up amazing clay oven baked pizza and other Italian dishes that are too good to be passed up.

I have therefore decided to be making pizza at home instead. It’s obviously not as great as the next door one – but it is cheaper, the kids help out and those leftovers in the refrigerator come in handy as toppings. Win! Win!

I make the pizza dough from scratch using various recipes. I have two favourites already; one is the Wolfgang Puck pizza dough method from Food wishes blog here. And the other is by Nyaranyango on Instagram. Here is her pizza dough recipe:-

  1. 11/3 cups warm water
  2. 2 1/2 tsp instant yeast
  3. 1 tbsp sugar ( I use honey)
  4. 2 tablespoons oil ( I use olive oil)
  5. 3/4 tsp salt
  6. 3 1/2 cups all purpose flour
  7. Herbs of choice and crushed garlic ( I use a tsp of mixed dried herbs and about 5 crushed cloves of garlic).
I use a mixture of dried herbs; basil, oregano, parsley and sage.
Combine all the dry ingredients and add oil, Then add warm water, mix then knead till smooth and elastic, and let rest so it rises.

For the pizza sauce, I use this recipe from Becca’s Kitchen on IG. I like how straightforward, simple and tasty it is. I prefer using honey to sugar and not blending it up, letting it remain a bit chunky.

For the cheese topping, use what you like. My preferences are aged gouda, mozzarella or any cheese from Kyaninga Dairy , however I usually go with what I have at the moment.

Some of the cheese I use.

No pizza stone? That is ok. You can use your baking sheet with some corn flour or semolina sprinkled on it so the dough does not stick to the sheet.

This dough recipe is enough for four mini pizzas, two medium or one large one. I usually make two medium pizzas from this; one vegetarian and the other with meat.

The pizza sauce quantities are also enough for two medium pizzas or one really large one.
Some of our frequent toppings are grilled eggplant with balsamic caramelised onion, sausage with mixed peppers and tomatoes, bacon and caramelised garlic. Get creative with what you have on hand.
This was leftover beef shank which I shredded and mixed with the pizza sauce, the veggie option was courgette, basil and cheddar cheese which is amazingly tasty!
These favourites are one vegetarian pizza with garlic pureed pumpkin leaves, grilled eggplant with mozzarella slices and a balsamic drizzle. And the meat option was leftover meatloaf (crumbled up with the pizza sauce), with sweetcorn, onion, cheddar and mozzarella. So delicious!
Leftover grilled pork and onions….
…..Shredded cheddar and mozzarella come together to create the delicious creation below…
Yummy pork and onion pizza.

Once I add the toppings of choice and the cheese, I bake them for about 15- 20 minutes at 190°C. The time may differ due to different reasons; your oven settings, how thick your pizza base is and your toppings, even what rack you place it on.

As my son would say, its “easy peasy” pizza. Plenty enough for a filling weekend dinner and next day snack, and you can make it as delicious, decadent, cheesy or healthy as you wish.

What are your favorite homemade pizza toppings?

Say Cheese!

One of the things I love about Kampala is easily accessible food and ingredient choices that are healthy, delicious and easy on the pocket.

Butter, cheese and ghee are much cheaper here than back home and the cheese I have had so far is definitely better in terms of quality and taste.

One of my favourites is goat cheese by Kyaninga Dairy. You can read more about them here. I like the Mpanga and Toro options. Creamy, delicious, decadent goodness right here my mouth is watering right now.

This creamy goodness right here has me drooling…

You can have it as a spread, in a salad, on its own as a decadent treat. Or make some great pizza with it as we did one time. I used this recipe and do not forget that glaze, the flavours work so well together!

This was just before the pizza was ready, I made it in a double sided pan and let me say it tasted much better than it looks!

I also like Sanatos Cheese options. Especially their gouda and cheddar options.

You can actually taste the black pepper in this one. And they also have a plain cheddar one too.

I like this on pasta dishes, or mashed a bit with the potatoes when making shepherd’s pie.

What’s your favorite cheese?