1. Put the all the tomatoes, garlic, onions, spring onions and tomato paste in a pot with 2 tablespoons of Macadamia oil and cook them down on a medium to high heat for about 10-12 minutes.
2. Add the balsamic vinegar, white wine vinegar, sugar, jaggery, honey, salt, black pepper, oregano and marjoram to the pot and cook for a further 10 minutes.
3. Add 750ml of water (House of Mumbi will be proud), cover, reduce to heat to medium (the sauce should be just bubbling) and let it simmer for about 45 minutes to 1 hour.
4. Once the sauce looks like pasta sauce, remove from the heat and let it cool.
5. Once cooled add the 75ml cream, 25g of the grated cheddar and set aside.
1. Steam the spinach until soft with abit of crunch.
2. Remove the spinach from the heat, add the cream cheese, 150ml cream, salt and black pepper then mix thoroughly.
1. Get a large deep dish and put some tomato sauce at the bottom (1 ladle is adequate) to prevent burning and sticking.
2. Fill the tubes with the spinach mix. You could also wet some lasagna sheets (for malleability), cut them into 2, put some spinach mix at the end of one and roll it up – make sure there is enough mix for only one roll.
3. Arrange them in the dish leaving enough space for the sauce to get it.
4. After the first layer, cover with some sauce.
5. Add the final layer and cover with sauce – make sure all the pasta is covered or it will just remain hard and burn.
6. Put in the oven at 200°C for 50 minutes to 1 hour.
7. At the 40 minute mark add the remaining 75g of grated cheddar on top.
8. When golden brown, remove and serve hot with a nice bottle of Chianti.
Something easy, bright and fulfilling. It can be made in advance and put together later. Enjoy!
250g Halloumi Cheese
250g Grape or Cherry Tomatoes
100g Baby Spinach
100g Leafy Lettuce
½ tsp Salt
1 large Avocado
2 tbsp Olive Pickle Juice
8 pitted Olives
1 tsp Yellow Mustard
5 tbsp Plain Mala
½ tsp Salt
½ tsp Black Pepper
1 tsp Honey
½ tsp Lemon Juice
Blend the avocado, olive pickle juice (from the same jar holding the olives), pitted olives, our yellow mustard, plain mala, salt, black pepper, honey and lemon juice then put it in a jar and refrigerate.
Wash the baby spinach and leafy lettuce, pat dry them dry with kitchen paper, chop up into bite sizes and place in a large salad bowl.
Slice the halloumi cheese (I used Sirimon Cheese) into your preferred shape and set aside.
Slice the grape or cherry tomatoes in half and set aside.
Heat up the grill pan to medium-high and brush with your preferred oil (I used Rosemary Canola Oil from Mountain Oil).
Grill the halloumi until caramel golden grill marks appear, then flip and repeat. If the halloumi breaks up in the pan, not to worry, it will still be delicious. When done, set aside.
Increase the heat to high and add the tomatoes sliced side down. When you see dark grill marks, turn them and after 3 minutes, take them off the heat.
Place the tomatoes in a ring near the edge of the plate, on top of the salad leaves and sprinkle with salt.
Get the dressing from the fridge and add some on top of the tomatoes and salad leaves.
Layer the grilled halloumi in the middle of the salad leaves and liberally add the dressing.
I made this chicken dish while in a rush as work was pending. I used fresh herbs from my balcony garden. I bought the herbs from Nan’s Garden Kenya. It is a very simple and very easy recipe to make – deliciousness being a bonus. Also excellent the next day. Enjoy!
1 Whole Chicken (at least 1.6 Kg at room temperature)
1 tbsp Garlic Powder
1 tbsp Paprika
1 tsp Ginger
2 tbsp Garam Masala
2 tbsp Marjoram
2 tbsp Thyme
1 tsp Rosemary
1 Bunch Dania (Coriander)
1 tbsp Brown Sugar
1 tbsp Tomato Paste
1 tbsp Cooking Oil
1/2 tsp Black Pepper
1&1/2 tsp Salt
Mix the salt, spices and sugar in a small bowl and set aside.
Separate the Dania stalks and leaves. Chop them both and put into separate bowls.
Chop the chicken into pieces or leave whole if desired.
Heat the oil (I used Rosemary Canola Oil from Mountain Oil) on medium heat in a large pot and add the onions, tomatoes, tomato paste and spice mix.
Cook the onion, tomatoes, tomato paste and spice mix until it forms a paste.
Increase the heat and add the chicken to brown (sear).
Add enough water or chicken stock to cover the chicken and bring to a boil.
Add the herbs and Dania stalks then after 5 minutes reduce the heat to medium-low where the chicken is just bubbling away.
Partially cover the pot and leave to simmer for about 40-45 minutes or until the chicken is just falling off the bone.
Squeeze the lemon over the chicken, sprinkle with the Dania leaves, and it is ready to serve.
I served the chicken with Bhajia and salad. Extremely Delicious!
I had missed fish and wanted something easy and fresh to make.
2Kg Tilapia Fillet
2 Tbsp Spanish Paprika or Regular Paprika
1 Garlic Bulb
1 Large Lemon
2 Tsp Salt
1 Tsp Black Pepper
7 Tbsp Vegetable Oil
2 Large Broccoli Florets
4 Large Carrots or 6 Medium Carrots
Put 1 teaspoon of oil in a pan & set the heat to medium-high.
Chop the broccoli into small florets & the carrots & onions into thin strips.
Put the vegetables in the pan with ½ a teaspoon of salt & ½ a teaspoon of black pepper.
Cook them for 2 minutes after which you will reduce the heat to medium-low & cover.
When the vegetables are softened but still have a little bite to them, take them off the heat as they are ready.
GRILLING THE FISH:
Set your oven to 220°
Line the oven baking tray with foil & set aside. It should be big enough to cook all the fish at once. If not, you can use 2 smaller baking trays.
Juice the lemon & cut the remainder of the lemon into slices.
Put the paprika, garlic, lemon juice, salt & pepper in a pestle & mortar, then grind them into a paste – add the remaining oil & mix thoroughly. You can also put ingredients in a blender inclusive of the oil.
Lay half of the lemon slices evenly on the baking tray.
Cut the fish fillets into chunks (or if you prefer, leave them whole) & lay them on top of lemons in the baking tray. Don’t leave too much space between the fish as they will dry out quickly.
Pour the paprika paste over the fish & distribute evenly.
Put the remainder of the lemon slices on top of the fish.
Put the fish into the oven & grill for about 40 to 45 minutes or until the fish has browned on top & is white & flaky inside.
Remove the bowl from the mixer and fold in the grated zucchini and dark chocolate chips by hand.
Pour the cake batter into the prepared tin and put it into the oven for 35-40 minutes.
If you put a knife or toothpick into the middle of the cake at the 35-minute mark and it comes out clean, it is ready. If not put it back in the oven and wait until the knife or toothpick comes out clean.
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