Tag: homemade

Herb and Cheese Rolls.

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I am a big fan of savoury / seasoned breads. Such as these yummy cheese and herb rolls.

Don’t they look lovely?

I like using this recipe from half-baked harvest, though I usually make a few changes here and there.

These rolls are so soft, fluffy, buttery, well seasoned, herby, cheesy and great to have with some soup on the side or even on their own.

Let’s get started.

Ingredients:

1. 3-4 cups of all purpose flour.

2. 1 small packet of instant yeast (about 2 1/4 tsp).

3. 2 tbsp honey.

4. Small pinch of salt.

5. 1 cup of warm milk.

6. 2 tbsp of melted butter. Have some extra butter on hand to brush on the rolls once out of the oven.

7. 2 eggs.

For the herb and cheese filling our ingredients are:-

1. 2 tbsp chopped coriander.

2. 2-3 cups cheddar cheese and mozzarella cheese (grated).

3. 1/2 cup of softened cream cheese.

4. 1 minced garlic clove.

5. Salt and freshly ground back pepper.

6. Mixed savoury spice seasoning.

This is the savory seasoning I used.

7. 2 heaped tsp mixed herbs (mine had thyme, oregano and basil).

8. 1 tbsp sesame seeds.

Let’s get started.

1. In a large bowl, add the flour, yeast, salt, and mix well. Add the sugar, milk, beaten eggs and butter. Mix with a wooden stick then once its kind of a shaggy dough, knead with your hands till it is soft and smooth.

2. Cover with a cloth and let rest for about one hour in a warm place, or till the dough is doubled in size. I usually keep mine in the oven with the light on.

3. For the filling, chop your coriander, which can be alternated with parsley too and set aside in a bowl. Add the grated cheddar and mozzarella, mixed herbs, salt and pepper, and the savoury spice and mix well.

4. In another small bowl, add the cream cheese, a little bit of salt and pepper and the minced garlic and mix well.

5. Get a baking tin and line it with parchment paper.

6. Once dough is ready, punch and knead a bit to deflate it. Roll it out to a rectangle shape, but not too thin.

7. Spread the cream cheese mixture on the dough generously, then sprinkle the cheddar and Herb mix.

8. Roll it tightly into a log shape, same way we do with cinammon rolls, then slice into 12 pieces.

This recipe makes 12 rolls.

9. Place the cut pieces in the baking dish, cover and let rest for half an hour.

10. Preheat oven.

11. Sprinkle the sesame seeds on the rolls and bake fo 25-30 minutes at 170°C. You can let them brown a bit and you will smell and see the cheese bubbling on top. They smell so good!

Love it when the cheese bubbles over. Yum!

12. Once out of the oven, brush generously with some melted butter and let rest for about 10 minutes.

13. Serve warm as a brunch side, or with soup on the side.

They are fluffy, soft, well seasoned and so tasty.

They bake so beautifully too. See how well browned the bottoms are. 😍

We have had them here on their own, with some roasted tomato soup and some pumpkin soup.

Had them with some pumpkin and bell pepper soup.
They go well with some roasted tomato soup too! The soup recipe is from here.

Definitely worth a try!

Sautéed Cabbage and Amaranth leaves.

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One of the things that’s easy to take for granted in this part of the world, is having access to fresh green vegetables all year round.

If one has space to grow their own, even better. If you do not and have to buy, it is ok as they are not only inexpensive, but come in many different varieties to please different palates.

Amaranth leaves are more commonly known in Uganda as “Dodo” and in Kenya as “terere” or “mchicha.” It is on rotation in our meals a lot. It is rich in vitamins, easy to digest, low in calories and is a great immunity booster.

In this simple recipe, I used red amaranth leaves which are also rich in antioxidants, and gave the veggie mix a bright red color. Green amaranth leaves can work just as well too, minus the red colour obviously.

Let us get started:-

Ingredients.

⁃ Half a head of cabbage, chopped.

⁃ I small bunch of amaranth leaves. I used red but green can work well too.

⁃ 2tbsp ghee.

⁃ 1 tsp mustard seeds.

⁃ 1 large onion, sliced.

⁃ 1 tsp of crushed ginger and garlic.

⁃ 2 tomatoes, chopped.

⁃ 1 tsp dhania jeera powder.

⁃ 1/4 tsp ground turmeric.

⁃ Sliced bell pepper (optional).

⁃ Salt and pepper to taste.

Our spice mix for this dish.

⁃ A pinch of garam masala.

⁃ 1 small lemon halved.

Method.

⁃ Clean and chop all vegetables.

⁃ Heat pan, add ghee and mustard seeds. Once they sizzle a bit, add the onion and let cook till it is soft and translucent.

⁃ Add the ginger garlic paste and mix in well.

Once it’s cooked a bit add the tomatoes and cumin / coriander powder as well as some salt and pepper.

⁃ Let the tomatoes cook down then add the veggies.

Mix well and let cook for not more than ten minutes. You don’t want to overcook them. Leave uncovered.

They will shrink and wilt a bit. Don’t over cook them though. The cabbage is great when it still has a bit of crunch.

⁃ Check your seasoning and add the garam and squeeze half a lemon over the veggies.

The red amaranth leaves’ colour will give the dish a nice reddish, pinkish hue.

Serve hot with rice, ugali or chapati. It’s a perfect side dish but also yummy and healthy enough on its own.

Definitely worth a try don’t you think?

Try and let me know how yours turned out.

Love,

Wanjoro.

My Chicken Palak Curry.

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I’m a big fan of various Indian delicacies. And this is how I make one of my favorite chicken curry dishes.

Let’s get started.

Ingredients.

1. 1 whole chicken, cut into 8 large pieces.

2. 2 bunches of spinach (Swiss chard)

3. 1 bunch fresh mint. chopped.

4. 1 bunch coriander, stems and leaves separated.

5. Salt and pepper to taste.

6. 1/2 cup of unflavoured yoghurt.

7. 3 ripe tomatoes, pureed.

8. 1 large onion, chopped.

9. 1 tbsp ginger and garlic paste.

10. A small knob of grated whole turmeric.

11. 1 tbsp garam masala

12. 1 tbsp tomato paste.

13. 1 tsp mixed spice blend (see picture for what I used).

14. 1 tbsp kasuri methi.

15. Whole spices: cumin seeds, bay leaf, cinnamon stick, a few cloves and cardamom pods.

16. 2 tbsp ghee.

Method.

• Chop and clean your chicken, and pat dry.

• Mix the yoghurt with half of the ginger, garlic and turmeric paste, the chopped mint, garam masala, mixed spice blend and salt and pepper.

Marinate the chicken in this mixture overnight or for a couple of hours if pressed for time. (Reserve a bit of the mint though).

• Heat your pan, add ghee and the whole spices. Let them release aroma then add onion.

Let the onion cook till soft and a bit browned. Add the remaining ginger garlic, turmeric paste, coriander stems and mix well.

• Next go in the tomato paste and pureed tomatoes. Lower heat and let them cook till you see the oil leaving the sides of the pan, then add the marinated chicken. Cover and cook for about 15-20 minutes.

• As the chicken cooks, blanch the spinach, cool in icy cold water to preserve the bright green colour then drain and puree together with the mint and coriander leaves you had set aside.

• Add the pureed greens to the chicken and mix in well. Cover and cook for about 10-12 minutes. Or until chicken is cooked through. Remember to check on the seasoning.

The dried methi leaves go in last. Switch off heat and let sit a bit.

It looks, smells and tastes so good!

Serve the curry with jeera rice and some naan or chapati.

As with all curries, It tastes better once it sits a bit so keep some aside for lunch the next day. The flavours will be even better!

Plantain and Tangerine Pancakes.

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Yes. You read right.

Ripe plantain and sweet citrus flavours of fresh tangerines blend beautifully together in fluffy goodness.

Want to make them more decadent and delicious? Add in dark chocolate and a tangerine butter sauce and you’re on the highway to flavour heaven!

To make these delicious pancakes you will need:-

• 2 really ripe plantains, that is, yellow with lots of black, means its much sweeter, and a great way to use up your overripe plantain.

• 2 cups self raising flour

• 1/3 cup freshly squeezed tangerine juice.

• 1/2 cup buttermilk.

• 1 large egg.

• 1/4 cup coconut oil.

• 1 tsp of ground cinnamon.

• 1/4 cup chopped dark chocolate or chips.

Method.

The recipe is pretty straightforward.

Blend all the liquid ingredients, that is the egg, buttermilk, oil and the plantain till smooth. Pour into a bowl and add the flour, mix gently the batter will look something like this…

Then lastly fold in the chocolate.

Let the batter rest a bit, and make the same way you make your usual pancakes.

Soft, fluffy, sweet smelling little cakes of delight. This recipe makes 10-12 pancakes.

The best thing to serve them with?

How about a tangerine, chia and butter sauce? Yum!

Don’t they look yummy?

I love pancakes in all forms, and this is another favorite way to make them when tangerines are in season. Definitely worth a try!

Marbled Choco – Orange Pancakes.

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If you have been following this blog for a while now, you know I love my pancakes. I do not think one can run out of ideas on how to flavour them and what to enjoy them with.

Like this Choco orange flavoured ones, made even more decadent with a chocolatey cream cheese sauce and some sprinkles to top! Yum!

These are special occasion pancakes, they would be perfect for a Mother’s Day breakfast, or a special one’s birthday. If my Mum was close to where I live, I would make this for her as it’s her birthday today. So this is for the woman who I watched make pancakes and learnt from her. I love you Mummy!

Look at these beauts!

I like using self raising flour for my pancakes, preferably the Exe brand that is available in Kenya and Uganda. It has never failed me.

We will need:-

  1. 2 cups sifted self raising flour.
  2. 1/2 cup caster sugar.
  3. 2 eggs.
  4. 1 3/4 cups of natural yoghurt.
  5. 1/3 cup vegetable oil
  6. 1/4 tsp of ground nutmeg.
  7. 1/3 cup of freshly squeezed orange juice.
  8. 1 tsp vanilla.
  9. 2 tbsp dark cocoa powder.
  10. 2 tbsp milk.

Method.

1.Mix the flour and the sugar well, make a well in the middle and add the eggs, yoghurt, nutmeg, oil and vanilla. Add the orange juice last. Mix well but do don’t overdo it.

  • Mix all the wet ingredients well except the orange juice.
  • Sift flour into a bowl, add some orange zest and the sugar.
  • Mix the two dry and wet till just combined into a smooth batter but don’t overmix. Orange juice goes in last.
  • Make the chocolate batter by mixing some cocoa powder with milk. 2 tbsp of each, then add a 1/3 of the batter and combine well.
  • Let the batter rest for 15-20 minutes.

2. In a bowl, mix the cocoa with the milk into a thick paste, and add 1/3 of the pancake batter, mix well.

3. Let both batters rest for about 15- 20 minutes.

4. Heat your non stick pan, ensure it is clean and dry before spooning the batter alternately. I used a 1/2 measuring cup for the white batter and a tablespoon for the chocolate. You can swirl the pan, or leave it as is.

5. Cook like normal pancake, flipping when bubbles begin to form at the top. I do not add oil when cooking as I had put some in the batter.

On to the cream cheese sauce. You will need 1/2 cup of softened cream cheese, 1/4 cup of icing sugar, 1/4 cup of milk, 1 tsp of vanilla and a tablespoon of dark cocoa powder. Mix well together (you can use a food processor).

I served by rolling the pancakes and drizzling the cream cheese sauce on top, and added some chocolate sprinkles. How’s that for decadence?

Perfect for weekend breakfast or as a brunch dish, or Pajama parties. Win!

The pancakes are so delicious, orange and chocolate are truly a winning combination. And the cheese sauce, oh that’s the crown to top it all off.

Try this and let me know what you think.

Love,

Wanjoro.