Cheesy Zucchini Sweetcorn Muffins.

This is an easy recipe and a staple in many homes with kids, as it is a great lunchbox option as a snack, a light lunch with a salad or soup on the side and because they keep so well, are a great option for those long road trips!

There are many ways to make this, this is how I do it. The best thing about savoury muffins is there is no limit to what you can put in; it is all about what you like.

Our ingredients are:-

  • 2 cups self raising flour.
  • 1 cup buttermilk
  • 1 egg
  • 1 small grated zucchini aka courgette.
  • 1/2 cup of sweetcorn
  • 1/4 cup butter, melted.
  • 1 tsp paprika
  • 1 cup grated cheddar cheese
  • 1 tsp dried parsley
  • A pinch of mixed spice (optional)
  • 1 tsp chia seeds
  • A pinch of salt

Another thing I love with this recipe is it is a one bowl one, so less dishes. Quick, fast and easy to make.

Method.

Preheat your oven to 180 degrees Celsius.

Line your 12 hole muffin pan with muffin cases.

Sift your flour in a large bowl, add the other ingredients and mix well.

Mix well but do not over mix and spoon into muffin cases.

Bake for 18- 20 minutes until golden and baked through, check with a skewer.

Enjoy them after letting cool for 15 minutes or so.

They are great on their own or with some soup on the side. Either way, you have to try them out. Tasty, filling and so easy the kids can make them themselves (with supervision of course).

Love,

Wanjoro.

Easy Peasy Pizza.

It has been a while since I baked as the oven has been out of order. What better way to test it after repairs than make some tasty homemade pizza?

I have already shared the pizza base recipe here. But this time I changed up the pizza sauce to a no tomato one that is just as, if not more, tasty than my usual one.

As always, I usually make one with meat and the other with veggies, and mozzarella was my cheese of choice. Topping one was goat meat aka chevon, which I had slowly cooked with only garlic, ginger, salt and black pepper. Second topping was grilled eggplant that I had marinated with Jamaican jerk seasoning paste. Hot and spicy!

Let’s get started.

I made a tasty sauce with some roasted vegetables – Beetroot, carrot, onion, garlic, and green pepper. Take one medium beetroot, apply a bit of olive oil. Wrap the beetroot in foil tightly and roast at 200°C for 30 minutes or so till soft. Let cool, peel and chop.

Sprinkle the other veggies with some olive sail, salt, freshly ground pepper and a teaspoon of ground mixed spices blend. You can peel the garlic after roasting.

Roast them for half the time. ( 20 minutes). Let cool a bit and blend with 2 tbsp water to make a tasty pizza sauce.

It smells and tastes really good.

On to the toppings.

By now your dough is risen well. Punch and knead a bit before dividing and shaping into 2 medium pizzas. Spread on a baking sheet with some corn flour poured on it so the pizza doesn’t stick.

Apply a bit of olive oil on the pizza bases, then the roasted vegetable pizza sauce, a bit of cheese, the toppings then the rest of the cheese. I used grated mozzarella.

Bake for 15- 20 minutes at 200°C.

Mind you the pizza crusts are quite thick.

Tasty and cheesy.

Both pizzas were really delicious! The eggplant has a kick of the hot and spicy jerk seasoning, that blends well with the sweetness of the pizza sauce that balances with the cheese taste. The goat aka chevon pizza is fragrant, the meat is tender and melts in well with the cheese and sauce too. The roasted vegetable sauce is really tasty too. The beetroot brightens it up and adds sweetness, and the other roasted vegetables though caramelised balance the sweetness well, and the mixed spices help deepen this unique flavour. It is also a great option if you do not want tomatoes and a fun way to get those veggies in your kiddies tummies right?

Next time you want to indulge in some thick crust homemade pizza, why not try this out? It is not hard to make, is colourful, delicious, filling and definitely different from what you are used to.

Delicious Apple and Honey Quickbread.

Quick bread is basically any baked product like muffins or scones or banana bread, that does not require yeast as a rising agent. Instead, one uses baking powder and/ or baking soda for that effect. They also include two sets of ingredients; the dry and the wet, bake much faster than the normal bread and easier to prepare as there is no kneading. I like how uncomplicated and versatile they are. From sweet to savoury muffins or pancakes to a delicious sweet potato loaf or pumpkin loaf, you can do so much.

I sometimes using self raising flour for my quick bread recipes as they already have the rising agent so I do not need to add any baking powder or baking soda. Self raising flour is one of my pantry essentials (posted here), it is good to have some handy. I have two preferred brands that are available in Kampala, one Kenyan and the other South African, they both work pretty well.

Let’s get started.

Ingredients are 3 cups of self raising flour, 2 cups of honey, 1 tsp each of ground cinnamon, cloves and nutmeg, a small pinch of salt, ad chia seeds, 1 1/2 cup of vegetable oil, 2 tsp vanilla essence, 3 eggs (room temperature) and 4 apples. (cleaned, peeled and cubed). I used Honeycrisp apples.
Prepare your baking tin and set aside.

Preheat your oven to 180°C.

Sift your flour and the ground spices, mix well with the chia seeds in one bowl.
Add the wet ingredients to the dry, mix gently but not too much, before folding in the chopped apples.

Bake the mixture in the middle rack for an hour to 75 minutes. Check at the 60 minute mark with a skewer as ovens do vary.

The kitchen smells heavenly as it bakes- the apples, spices and vanilla fill the air and makes you look forward to the final product.

The cake is moist and will darken because of the honey. Mine also got a little hole after I used a brand knife to check if ready.

Once out of the oven, let it sit for ten minutes before turning it out carefully onto a rack so it can cool.

This Apple and honey quick bread is tasty on its own, or as a nice accompaniment to your morning coffee or evening dessert with a scoop of vanilla ice-cream. Yum!

For other quick bread recipes, you can check out my sweet potato bread recipe here. https://mykampalanotebook.wordpress.com/2020/07/22/easy-sweet-potato-bread/

And my honey banana bread here. https://mykampalanotebook.wordpress.com/2020/11/20/banana-bread-with-a-twist/

Definitely worth a try isn’t it?

Meatless Monday: Chapati Madondo.

This is a vegetarian dish that is very popular in East Africa. It is basically chapati and beans stewed in different ways. ‘Madondo’ is Kenyan slang for beans. Here in Uganda, a lot of people use ghee to prepare their beans. In Kenya, we like adding coconut milk or cream. Others like beans in a curry, or just an ordinary stew with added vegetables such as carrot, courgettes, capsicum and coriander.

It is cheap, tasty, healthy and filling, which makes it a favorite meal to make at home and a great lunch option at the food kiosks for the working class folks too.

I like beans as they are an inexpensive way to get in your protein, fibre, iron and anitoxidants just to name a few. They are versatile, you can cook them in so many ways and flavour as per your preference. My daughter loves baked beans in tomato sauce, I like them in a curry and my son likes them as a stew with chapati. This time round I added some peanut butter and I loved the added creaminess and nutty flavours.

Tip: If you find beans too gassy for you, try adding a small but whole piece of ginger the next time you boil them. Discard the ginger once you have boiled them. The ginger removes that gassy effect and also adds a lovely flavour to the beans.

Let’s get started shall we?

Ingredients: Already boiled beans, Chopped green capsicum, courgette, chopped onion, and chopped tomatoes as well as ginger garlic paste. Spices used were turmeric, paprika, curry powder and coriander powder.
Heat your sauce pan and add a tablespoon of vegetable oil. I added some cumin seeds then onion. Once onion is softened, add the ginger garlic paste and coriander stalks, I threw in some leftover celery too.
Add your spices and mix well. Please let the spices cook so they can release their lovely flavours. You can always add a splash of water so they do not burn. Once the spices are done, add the tomatoes, lower heat and cover. Let the tomatoes cook down till oil leaves the sides of the saucepan.
Add your already boiled beans and mix them well. Also check on the salt at this point. Cover and let them cook on low for a while.

For the peanut sauce, mix 2 tablespoons of smooth peanut butter with a cup of water till it’s dissolved and add to the beans…

Mix well and cover. Let it simmer on low for about 20 minutes.

…Please keep the heat low as the sauce will thicken as it cooks and you don’t want it to burn.

Our beans in peanut sauce are ready! Look at how creamy and luscious it is. You can garnish this with dhania leaves and for extra decadence some fresh cream.

This dish is not complete without chapati as an accompaniment. I made these specific chapati even healthier by mixing in some pureed pumpkin leaves in the dough. They give a lovely tinge to the colour as well as added nutrients.

Yummy!

This was a different way to make the beans. I liked the outcome and the kids did too so I will definitely try it again.