Author: Kaluhi (Page 22 of 23)

7 Minute Omelette

October 24, 2014 / Kaluhi / 2 Comments

I have very few memories of my daddy actually preparing a meal in the kitchen. But those that I do remember,what he made never disappointed. One of the things I remember are the eggs my daddy used to make for my sisters and I. During most Christmas holidays, we traveled to Maragoli.On Christmas morning before going to church, my daddy would make us some scrambled eggs, which he beat with some whole cream milk. The eggs became so rich, so moist and so tender and this was the perfect way to begin our Christmas day. These days, now that we are big girls, we are the ones who prepare meals for daddy :).
Today I made and omelette which was beaten with finely chopped onion and coriander stalks. To make this even more hearty, I added a tomato and bell pepper stuffing with a light dust of black pepper. Fast, tasty and unforgettable omelette.

Cumin Infused Potato cakes

October 21, 2014 / Kaluhi / 8 Comments

Starch ingredients are so versatile in the kitchen because they can be transformed into so many dishes, each one having its very own character and unique taste. One of my favourite starches to cook with are potatoes because you can make nearly anything with them in a relatively short amount of time.

I have made potato cakes, which I was a bit nervous to make since it was my first time. Heaven shined on me and they turned out perfectly! The potatoes were boiled with whole cumin seeds, and their taste really comes through. The exterior is crunchy because of the bread crumbs, while the interior is nice and soft. This is super easy to make and I hope you will give this a try.

Taking Stock 2

October 17, 2014 / Kaluhi / 4 Comments

I still cannot grasp how fast this year is really going. October came as fast as it is ending. And as usual, i believe it is important to take a step back and appreciate all that is around, and all that we are. I did my first taking stock 12 posts ago, and here is my second one. Hope you get to know more about me :).

Here we go:

Ginger and Garlic Marinated Liver

October 14, 2014 / Kaluhi / 14 Comments

Liver is one of my absolute favorite organ meats. It is soft, has a rich taste and takes a relatively short time to cook. Sometime ago on facebook, I asked which which you cannot stand. I was surprised to see that many people do not like liver. Some stated it was because of it’s smell that does not go away even after cooking. For others, it is because they just could not figure out how to add more flavor.

Today I made fried liver, that had marinated in ginger, garlic, milk and green onion prior to frying it. This made that “raw-meat-smell” to go away and more importantly, added a lot more flavor to the liver. More so, I believe to have great tasting liver, you need to cook it with plenty of red onion and plenty of bell pepper, which I added while frying. This is so simple to do, yet produces really tasty liver. I hope you enjoy it too 🙂

Drop scones with strawberry yoghurt chocolate ganache

October 10, 2014 / Kaluhi / 2 Comments

In Kenya, it is not unheard of to have impromptu guest at any time of the day. And whether guests come unannounced or not, it is part of our culture to prepare a meal, small or big, as a sign of hospitality toward our guests. In our home, when guests come unannounced, we turn to easy meals that take a short time to prepare but will still make the guests feel at home. My mother almost always turns to drop scones during such situations. They are very delicious when eaten straight from the heat and they fill the entire house with the most welcoming aroma that any person would love to walk into.

Today, I added a twist to my mother’s favorite and added a rich homemade mascarpone filling. As if that is not hearty enough, I drizzled a chocolate ganache on top of them, which I made with strawberry yoghurt as opposed to heavy cream. And as always, it is easy to make! If I can make this, trust me, you can too.

How to make mascarpone cheese

October 9, 2014 / Kaluhi / 6 Comments

Mascarpone is an Italian cheese made by curdling milk with citric acid or acetic acid. It is a thick, soft cheese with a high fat content ranging between 65% and 75%. It can be used in both sweet and savory dishes without overpowering the other ingredients of the dish. It is also used to thicken desserts and puddings. It is the cheese that is used in the popular Tiramisu dessert, which brought this cheese to the forefront. It also tastes best with mustard, a variety of spices, cocoa and coffee.

You can find this cheese in our local supermarkets, however they are packaged in really small containers and sold at a high price. Therefore, it is to our advantage to make this at home.The only hard part about this recipe is the waiting. You have to plan ahead since the mascarpone has to sit for at least 8 hours to strain out the whey. Otherwise, it is very simple.

Potato, Corn & Tomato Chowder

October 7, 2014 / Kaluhi / 4 Comments

If you are a cartoon and animation lover like myself, you probably know this cartoon called chowder. Chowder was and still is one of my all time favorite cartoons. I thoroughly enjoy the silliness and the old-school humor which I feel majority of cartoons these days are lacking. I then accidentally discovered that all the characters, including the main character, chowder, are all actually named after a certain dish. This was very intriguing and facinating to me, so much so that I had to research into those dishes.
In honor of my favorite cartoon, today I made a heart warming potato, corn and tomato chowder.

How To Make Vegetable Stock

October 5, 2014 / Kaluhi / 2 Comments

A stock is a liquid that is obtained from simmering various ingredients in a sufuria to extract their flavor, and the resultant liquid used as an ingredient to another recipe. These stocks can be added to soups, casseroles and even pilau instead of just using water and you can make plenty and store for the weeks to come. Vegetable stock is obtained by simmering down vegetables of your choice. Fish stock and beef stock may take several hours to prepare and one uses their respective bones to get their stocks.

You can purchase these in supermarkets, but in my country Kenya, it is very rare to come across them. This gives us the perfect chance to make our own. The best part about making your own stock is that you can adjust the component ingredients to fit your taste and you know exactly what is in it, so no preservatives or chemicals. Plus, it is so easy to make, and I will show you how.

Butternut and Dhania Chapati

October 3, 2014 / Kaluhi / 30 Comments

I still hear our squeaky little voices, our bodies bursting through the gate after an entire day of playing. With small dusty feet and tangles in our hair, my sisters and I would rush to the chair where our mom sat watching TV next to daddy or to her room where she would be “resting her eyes.”

“What’s for supper? ” We would ask.

This is the question we have asked and she has answered most. Her answer could either make us not really look forward to supper (ugali and sukumawiki) or it would make us rush to the table and have some already (chapati and meatballs).
Chapati is a flat bread, which has Indian origin, but has been tightly woven into Kenyan culture. It makes a perfect accompaniment to many stews and soups. This dish is the corner stone of any Kenyan celebration; be it Christmas, a birthday, weddings or graduation party. I made super soft chapatis but,as usual, with a little twist. My elder sister, Cheredi, put butternut in hers and I decided to follow the same route. The only difference is that I added dhania (coriander) for extra color and nutrients. If you are ready for crazy soft, beautifull tasty chapati, read on!

Purple Rain Smoothie

September 30, 2014 / Kaluhi / 10 Comments

October begins tomorrow and I could not be more excited! One of the things I love about October is all the jacaranda blossoms that beautify my already splendid Nairobi with their intoxicating purple luminescence. The city once again comes alive after the bleak and cold months of July and August. The blossoms fill the air with their fragrant scent as the wind passes through their branches and their dainty bell shaped flowers fall to the ground like purple rain, turning the ground into an enchanted pathway! This beauty inspired today’s smoothie: Purple Rain Smoothie. It is a rich smoothie that is really delicious, great for your skin and your overall health.

Coffee Glazed Cinnamon Rolls

September 26, 2014 / Kaluhi / 4 Comments

Our home has been having some electrical issues for sometime now such that in certain rooms, you cannot use high power electronics. For that reason, the oven had never been connected to the electricity. For a long time I thought that maybe using the oven will not result into any serious electrical issue. You never really know until you try. Therefore, one day when I was home alone, the risk-taker in me connected a plug to the oven wires, and to my delight it worked. I knew either everything would go well, or I would burn the house, the oven would explode or an electrical surge would destroy the entire neighborhood. Despite my fears, I went straight to work and decided to bake something. It went great but right when I was opening the oven door to remove my cinnamon rolls, the fuse went off and the plug melted. I disconnected everything, and acknowledged that I am no electrician!
As I tasted my dish, I was delighted that my risk paid off. These cinnamon rolls were so soft and the coffee beautifully offset the sweetness of the honey. I present to you my coffee glazed cinnamon rolls.

Chicken Biryani

September 23, 2014 / Kaluhi / 13 Comments

One of my closest friends while I was growing up was a beautiful girl called Sakina. We were very close and played at each other’s homes all the time. Our parents too were very close because ours was a relatively close knit neighborhood. Like nearly every African country, one home’s celebration is the entire neighborhood’s celebration. So whenever there was a party or celebration at Sakina’s place, it was the entire neighborhood’s celebration. I absolutely loved to go to their place because Sakina’s mum always whipped up the most decadent and exotic meals I would have in a long time. Served in generous portions, she made sure that all guests had their tummies full. The parties at Sakina’s home were not to be missed. Period! The very first time I had biryani was at their home, and it really blew my breath away. Today, I relived those fantastic memories and made this unforgettable chicken biryani. This recipe is so fantastic, it will make people want to move in with you.

Dreamy Dill Mashed Potatoes

September 20, 2014 / Kaluhi / 4 Comments

We all have those meals we turn to when we want to break the monotony of the week. In our house, everyone is crazy about mashed potatoes. They are not only delicious, but they are very easy to make and can be make within the week without huge levels of stress. Potatoes are an amazing starch because they are like a blank canvas that can enable you to incorporate different components to enhance or even transform them. In our house, mashed potatoes go beyond just taking potatoes and pounding them, but we add coconut cream to make them aromatic, milk to remove all lumps ,cheddar cheese to make them creamy and dill to make them more nutritious.
These dreamy dill mashed potatoes are so light, yet so filling and without doubt, you will enjoy this too.

Curry and Coconut Cream Githeri

September 16, 2014 / Kaluhi / 33 Comments

Githeri is a bean and maize casserole of sorts and it is served throughout Kenya. It is a very popular meal because it is healthy and also because it makes it easy to include all food groups in one meal. In my country, this is one meal that all boarding schools have in common. Before I joined boarding school, I would hear tales from my elder sisters, Cheredi and Sieva, about how hard the maize in their school githeri was. I quietly thought to myself that it really couldn’t be THAT hard! That was until my first Wednesday evening when our supper was githeri. The maize was indeed hard, and for the first time, that hot January evening, I really missed home food. But I put on my big girl pants and had my meal, appreciating the fact that at least I had something to put in my tummy that day.
The githeri I made today has the softest maize though. Traditionally, it is made with only onions and tomatoes, however my twist on this Kenyan delicacy is adding the richness of coconut cream & curry powder, and using cumin and mustard seeds, whose oils play up the githeri flavor. This is the best githeri you will ever have without doubt!

Coal Grilled Fish Fillet

September 9, 2014 / Kaluhi / 8 Comments

I have spent the better part of my life in one of the most vibrant suburbs in Nairobi – Lang’ata. Besides the fact that you can literally find everything at your door step (something I absolutely miss), Lang’ata seemed to come alive in the evenings. At dusk, these suburb streets filled with people rushing from work, clicks of youth lazily strolling, school children in their school uniforms and music-blasting matatus making their rounds. Street food vendors would erect their stands, prepare their food and serve the awaiting customers. The aromas that filled the cool evening air were those of roast maize, mutura, mshikaki and bhajia. I fondly remember the ladies who sold fried fish. With their wide grins and eager eyes, it was almost impossible to pass them by without buying some fish for yourself. These were the memories playing in my mind as I made this coal grilled tilapia fish fillet. It soaked in a rich marinade before cooking and this played up its flavor.
If you love fish, you will fall head over heels with this recipe that I got from one of my favorite chefs, Ina Garten. And if you do not like fish, I will make you a believer!

Taking Stock 1

September 5, 2014 / Kaluhi / 6 Comments

At times , in the midst of all the craziness of everyday life, it is important to take a step back and look within to what makes us who we are, rediscover who we want to be and to let others into our mind and world. This post incorporates that and I hope you will learn a bit more about the girl behind your screen.

Cumin Bhajia with Tatziki

September 2, 2014 / Kaluhi / 9 Comments

In my primary school, we used to wash our classrooms every Friday afternoon before heading home for the weekend. This not only instilled a sense of responsibility and cleanliness in us but made our learning environment a lot more conducive. We would wash our classroom as fast as we possibly could so that we could proceed to play for the rest of the afternoon. When we were released to go home on Friday, my friends and I would walk home instead of taking public matatu transportation. We would indulge in our silly girly musings and pass by some shops not too far from school to buy bhajias. I always made sure to save my 5 shillings so that I did not miss out. To us, this signaled the end of the school week and we ushered in the weekend with the tastiest snacks which were very popular with school going children. The bhajias we bought from the neighbourhood shops were usually served with some chilli powder and/or salt. Today, I went down memory lane and made my bhajia with a cumin infused batter together with the creamiest tatziki dip that’s both easy to make and tasty to have.

I hope you enjoy this as much as I did.

Coconut Milk Stewed Matoke

August 30, 2014 / Kaluhi / 16 Comments

Think about your childhood for a moment… If you were like most kids, there was always that meal you never liked to eat, despite it being healthy for you. Be it pumpkin, broccoli, peas or fish, there must have been something that you could not get down your throat. For me it was Matoke. I just found it absolutely unappealing, yet a month would not go by without my mum preparing it for us. With time, however, I really grew to like it and today it is one of my favourite Kenyan dishes.
One of my readers asked how she can prepare a meal without the use of spices and still make it tasty. My answer was simple: use the original source of the spice. For instance, instead of using ground garlic, use freshly pounded garlic cloves. I always cook with spices so I took this as a challenge and decided to make one of my favourite dishes, without spices. And let me tell you, it turned out better than I could have ever imagined.
From my heart to yours, I hope you enjoy this coconut milk stewed matoke as much as I did.

Outback Sandwich

August 26, 2014 / Kaluhi / 17 Comments

During the weekends, I usually unwind while watching a nice movie or series or immersing myself in a novel. When I engage in either of these activities, I usually like to have a snack by my side. Most of the time I just have a fruit but sometimes I like have something richer and with diverse flavors.
One of my favourite snacks is my mouthwatering Outback Sandwich. I made it once as I was playing around with different ingredients and lucky for me, the first time I made it it turned out fantastic and I have not made a single change to the recipe.
The sweet and sour sauce of this sandwich is the highlight and it marries all the other ingredients with the ham so beautifully. The best part of it all, as usual, is that you can make this at home. Believe me, one bite of this sandwich will give you some serious intergalactic taste bud euphoria!!!

Whether you are watching an EPL match, binging on your favourite series or snacking after your hike, this is the sandwich that you should be biting into!

Ikimuri Parfait

August 22, 2014 / Kaluhi / 0 Comments

My 3 year old cousin, Michelle, is the most adorable fussy eater you will ever meet. She takes ages to chew and swallow her food let alone finish her meals. When she was staying with us during last year’s December holidays & we wanted her to eat faster, we would ‘bribe’ her with her favourite yoghurt which she would have only after she finished her food. This worked flawlessly and she ate so fast just so that she can have her yummy treat! We always gave her yoghurt because not only is it tasty but its healthy and very nutritious.
Today’s dish was inspired by the same concept- tasty and healthy. Sometimes we want to indulge in something delicious but one that is not too laden with sugar and preservatives. Therefore,when I want a healthy dessert, I always make my Ikimuri Parfait. ‘Ikimuri’ is a word from my mother tongue, Luhya language, which means a flower that is just starting to bloom. Because these parfaits I made were so pretty, I named them so since they do resemble young blossoms.

My sisters always enjoy this dessert and I am sure you will love this too.