CARROT CAKE RECIPE

CARROT CAKE RECIPE

Carrot Cake never goes out of style and one bite will tell you why. This rich and moist spice cake, full of grated carrot and toasted nuts, has great flavor, especially when covered with a tangy and sweet cream cheese frosting. The interesting part is that while those pretty orange flecks of grated carrot give the Carrot Cake color and texture, along with sweetness and moisture, its' flavor is almost indistinguishable.

Ingredients:

• 1 1/2 cups (300 grams) granulated white sugar
• 4 large eggs
• 1 cup (240 ml) sunflower, vegetable or canola oil(or other flavorless oil)
• 2 tsp pure vanilla extract
• 2 cups (260 grams) all-purpose flour
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 340 grams raw carrots finely grated (about 2 1/2 cups)
• 1 cup (100 grams)pecans, walnuts or available nuts(Optional)

Method:

1. Preheat the oven to 180C/350F Gas mark 4. Grease the bottom of a suitable baking tray and line with a grease proof paper.
2. In a bowl, mix the flour, baking soda, baking powder, salt and ground cinnamon whisk and set aside.
3. Break your eggs and whisk till foamy for about 1-2 minutes. Gradually add the sugar while whisking till pale in colour and thick. It should take about 3-4 minutes depending on how fast you whisk.
4. When thick and pale, add the oil in a steady flow while whisking (as you would do mayonnaise). Add the Vanilla extract.
5. Add the flour mixture into the egg mixture and fold in the flour till fully mixed.
6. Add the grated carrots and mix.
7. Pour the batter into the prepared tin and bake in the preheated oven for about 30 minutes or till cake has browned and knife inserted into cake comes out dry.
8.  Allow to cool slightly on the tray before transferring to a wire rack to cool completely.
9. Divide cake to desired sizes and sprinkle with icing sugar before serving(optional)

"ZEBRA CAKE" RECIPE

"ZEBRA" CAKE RECIPE

Ingredients:

• 4 Eggs
• 250g Sugar(1 1/2 cups)
• 200ml Vegetable Oil(3/4 cup)
• 250 ml Milk(1 cup)
• 300g Self Raising Flour(2 1/3 cup)
• 1 tsp Vanilla extract
• 2 Tbsp Cocoa Powder

Method:

1. Set and preheat the oven to 180C/350F Gas 4. Butter and line round/square baking tin with a greaseproof paper.
2. Beat the eggs for a minute or until they start to foam then add the sugar and whisk till it turns pale in colour and thick.
3. Gradually add the oil while whisking and beat till fully mixed.
4. Add the vanilla, milk and mix 
5. Add the sifted flour and mix to form a pourable batter.
6. Divide the batter into two equal parts and then add the cocoa powder in one and mix completely.
7. Using two same sized ladles have one in each bowl with the batter. Pour one scoop of the white at the centre of the tin and let it spread freely. Take the brown one and pour at the centre of the white and allow to spread out. 
8. Take the white and repeat then the brown and keep alternating till all the batter is finished.
9. Bake the cake in a preheated oven for an hour or until a small knife inserted comes out dry and the cake is browned on the outside.
10. The time is determined by the tin you use and how deep the cake is.
11. Allow to cool and serve.

 Tip:

I have a guide on photos on how to go about it.

You can also use plain flour and add 1 1/2 teaspoon of baking powder.

1 cup=240ml

SPICY TRIPES (MATUMBO) RECIPE

SPICY TRIPES (MATUMBO) RECIPE

When selecting what to buy, try finding one that has been cleaned and looks fresh. It’s however important to note that you also need to clean it further after you get home under running water. I suggest you buy a whole piece and it makes it easier to clean and when cooked you can easily cut it up to desired shape and size.

Ingredients

• 1kg Whole tripes (Washed)
• 1 Onion(Sliced/chopped)
• 3-4 Garlic cloves(Sliced)
• Small piece Ginger(Chopped)
• Mixed coloured Peppers-(Sliced)
• 2 Chopped Tomatoes(Optional)
• 2-3 tsp Curry Powder(you can use more/less according to your taste)

Cleaning and Pre-Cooking Tripes.

• Check and remove the slimy green at the back of the piece while washing under water.
• Make sure you clean till the water is clear.
• Place the washed piece into a pan with cold water and bring the water to a boil and cook for 15 minutes without covering. This is meant to sterilize the piece.
• Drain off the hot water then put fresh water and bring to a boil and cook the piece while covered for up to 3 hours or till it is soft to your liking. Keep adding water as it reduces while simmering.
• To check if it’s done, cut a small piece and bite into it.
• Allow to cool before cutting them.

Cooking procedure

1. Cut the cooked tripes to your desired shape and size. I cut mine into stripes.
2. Under medium heat, fry the onion and ginger in minimal oil (enough just to cook the onion) till it starts to slightly brown. Add the garlic at this stage and allow to cook, add the garlic last as it tends to brown faster than the onion and may burn before the onion browns, giving an undesirable bitter taste. At this point, you may add tomatoes if you want to use. (On this recipe, I chose not to have them).
3. Add the curry powder and stir into the onion for about 1-2 minutes while on low heat to avoid it from burning. Add the cut up tripes and stir into the onion and allow it to cook for about 3-4 minutes. Keep the heat at medium while constantly stirring to avoid the onion mix from burning. Add a little water if it get too dry. If you have tomatoes, you can add them at this point and allow it to cook and soften.
4. Add the cut vegetables and stir as you allow them to cook by covering the pot. Cook for   a further 4 minutes or your desired taste.
5. Taste and adjust the seasoning and finish by adding chopped dhania (coriander) if you have some.

Tip:

The secret to note when making tripes is to boil them till they are tender and when buying, look out for the pieces with lots of white part as they will be tougher to cook. Buy even looking pieces to make sure they cook evenly.

RED VELVET CAKE RECIPE

RED VELVET CAKE RECIPE

Ingredients:

• 2 1/2 cups (250g) sifted flour
• 1/2 teaspoon salt
• 2 tablespoons (15g) cocoa powder
• 1/2 cup (113g) unsalted butter, at room temperature
• 1 1/2 cups (300g) granulated white sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup (240 ml) buttermilk (To make it, add 1 tablespoon lemon juice for one cup of milk, stir and allow to rest for 10 minutes before using. Leave overnight or longer in fridge for better results)
• 2 tablespoons liquid red food coloring/For the powder food colour, choose the strawberry red colour and for 1 teaspoon, dilute with 2 tablespoon of water
• 1 teaspoon white distilled vinegar
• 1 teaspoon baking soda

Cream Cheese Frosting:

   1 cub (250 grams) cream cheese, room temperature.

   1 cub (250 grams) tub of Mascarpone cheese, room temperature.

   1 teaspoon pure vanilla extract.

   1 cup (115 grams) icing sugar, sifted( You can use less by first tasting before adding the full amount).

   1 1/2 (360 ml) cups cold heavy whipping cream (35-40% butterfat) You may use less.

Method: 

1. Pre-heat the oven to 180C/350F Gas 4. Butter a round 23cm tin and line with a parchment/greaseproof paper. You could also use 2 tins so as to bake the cake in two separate pieces.
2. Sift the flour, cocoa and salt together in one bowl and set aside.
3. In a separate bowl, beat the butter until soft then the sugar and beat until fluffy(about 2minutes)
4. Add the egg, one at a time, and thoroughly mixing one before adding the second one. Mix in the vanilla extract.
5. In a measuring jug, add the food color to the butter milk and stir till fully mixed.
6. Add the flour and buttermilk mixture in 3 batches starting and ending with the flour to the butter mixture. Make sure you mix the flour fully before adding the alternating batches of flour and buttermilk. Make sure its fully mixed through.
7. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. Speed is of importance and if the oven is not ready, wait till it’s hot enough because you do not want the leavening effects of the baking soda to be lost.
8. If using two baking tins, divide the batter into two equal portions. If using one tin, pour and level the batter and straight into the pre heated oven.
9. Bake for about 40 minute if using one tin or until a small knife comes out clean when inserted in the cake.
10. All to cool on the tin before transferring onto a wire rack after about 5 minutes. Slice it into equal sized layers if icing it.
11. If you intend to ice the cake, it's also advisable to chill it in the fridge for at least 1 hour or overnight when sliced awaiting the icing. This is to make the cake firm to work with as it tends to be very fragile if you work on it when fresh from the oven.

For the Icing:

1. In a bowl, beat the cream cheese and mascarpone till smooth then add the vanilla and sifted icing sugar and mix completely
2. Add the cream (should be cold from the fridge) and mix it till the mixture is thick enough to be spread. Take care the cream is not too much and you'd rather add more than putting too much making it runny.
3. During icing, spread in between the layers leaving enough to cover the top of the cake.

Tip:

• I have compiled a step by step guide of how to come up with the cake and loads of pictures of this beauty of a cake.(Will post very soon)
• You CANNOT substitute the buttermilk with ordinary milk, so make the buttermilk using the instructions given if not available in supermarket depending on where you are reading this from.

GITHERI RECIPE

GITHERI RECIPE

Simple to make and tasty!

Ingredients:

• 1/2kg Boiled Githeri/Muthokoi
• 1 Onion(chopped)
• 3-4 Cloves garlic(Chopped)
• Ginger(small piece)Chopped
• 1-2 tbsp Curry powder(depends on taste)
• 2 Tomatoes(small dices/bended)
• Small bunch of dhania
• 1 Carrot 
• 1/2 Red pepper
• 1/2 Green pepper
• 1/2 Yellow pepper
• 1 Stalk celery(optional) 

Method:

1. Fry the onion and ginger in little oil till it starts to brown while constantly stirring to avoid from burning.
2. Add the garlic then the curry powder/garam masala stir and allow to cook for about 2 minutes with the heat on low to avoid it from burning.
3. Add the tomatoes, carrots and celery (if using) and stir and allow to cook while covered. I recommend blended tomatoes for faster cooking. When blending you may also add in the dhania and blend together with the tomatoes and get a rich tasty blend.
4. Allow about 2 minutes then add a little water if necessary to avoid the sauce from drying up. Add the githeri, stir and allow to cook for 2 minutes. Finally add the peppers, stir and leave covered to a further two minutes.
5. The food is ready when the peppers are slightly crunchy and you may also add a little water to make the stew have more liquid. It should only take about 6-7 minutes from the time you add the tomatoes/carrots to the time you turn off the heat.
6. Serve hot and garnish with chopped dhania (or the leaves).

Tip:

You may add any of your desired vegetables just make sure when cutting them you cut them nice and small to make it look appealing to the eye. When cooking, add the various vegetables at different times during the cooking process to allow enough time to cook and not overcooking others.

BUFFALO CHICKEN WINGS RECIPE

BUFFALO CHICKEN WINGS RECIPE

This is a perfect party food and easy to make. 

Ingredients:

• 12 Chicken wings (tips removed)
• 1 Small Onion/Shallot (finely chopped)
• 2 Garlic (crushed)
• 2 tbsp Tomato Paste
• 2 tsp Brown Sugar
• 1 tbsp Dried Oregano/Thyme
• 2 tbsp Oil
• Tobasco few drops to taste
• Salt and Pepper to taste

Method:

1. In a blender/food processor, put all the ingredients together and blend till smooth paste is formed and pour onto wings and allow it to marinate. If you don’t have a blender, finely shop the garlic and onion and mix thoroughly.
2. Preheat oven to 180C/350F. In a large nonstick tray place the wings skin side down and cook in oven for about 10 minutes.
3. Turn to the other side and cook a further 15 minutes till u attain a nice golden brown colour and cooked through.
4. Serve hot as they are or with a blue cheese dip.

Blue Cheese Dip

• 150 ml Sour Cream
• 75gm Blue Cheese(a mild one)
• Lemon Juice form 1/2 lemon
• Finely chopped chives

To make the sauce, mix all the ingredients together and if you have a hard blue cheese, soften it first before mixing into cream.

Tip:

• What you achieve is wings that are sweet from the sugar and slightly tangy from the tomato paste. When cooking they could easily burn because of the sugar so be careful with your oven temperature.
• I you are not a blue cheese fun you will have a different opinion when you use the dip with wings!

The recipe serves 4