Sunday, 20 January 2019
Happy Sunday Funday Lovelies! We are already halfway the first month of 2019 and it's exciting to see how fast the days are going! I love Sundays! It is just one of those lazy days that you want breakfast in bed with some soothing music and yummy scents coming from the kitchen. Dreams are valid yo! If you are single like me, then you will just have to give yourself that breakfast in bed and enjoy it all by thyself, which is fun most times, especially when you have made yourself this decadent obsessively good apple cinnamon french toast and you absolutely DO NOT want to share! Today I just woke up with a craving for some pancakes, I have several pancake recipes that you can find all over the blog, I needed something different. And since I was feeling festive and saw some rainbow sprinkles staring at me in the kitchen, I knew what I had to do. These funfetti pancakes are fluffy, pillowy and exciting to bite into! We all want to get fluffy pancakes so here are a few tips I have learnt in making pancakes. To get fluffy pancakes include
baking powder or baking soda in pancake batter since this will create essential
bubbles that are crucial in giving you that fluffy feel. Eggs enable the batter to rise since they provide
the pancakes with structure while butter not only adds flavor but give the
pancakes moisture and a smooth richness. Do not over mix your pancake batter if
you want fluffy pancakes and let you batter rest before using, you can even refrigerate
for a few minutes before cooking. The best way to ensure your pancakes are
fluffy is not using too much heat, since they will burn yet the middle in raw,
if too low the pancakes will end up being tough and rubbery.
Thursday, 17 January 2019
This is my first time ever cooking with Chickpeas! It's been, still is, a weird January in Nairobi. We always expect a really hot month in this new month of the year. Over the years it has always been hot! but come 2019, the weather is up and down with most days being called while other days it rains. So I wanted something warming, spicy and comforting. I was just walking by the supermarket shopping for the month when I saw the chickpeas from the corner of my eye. I had only seen most chickpea recipes in vegan or Indian Meals and I got excited to give these grains a try. Chickpea curry was what came to mind as lately I am loving everything spicy and Indian. I knew I would be not only getting a delicious curry dish but one rich in good nutrients, after all, Chickpeas are a nutrient-dense food, providing rich content of protein, dietary fibre, folate, and certain dietary minerals such as iron and phosphorus per 100 grams. Adding coconut gives this dish a rich aromatic and thick gravy that is perfect for dipping butter naan, eating with chapati or rice. Have you cooked with chickpeas before? What are some of your favorite chickpea recipes?
Sunday, 13 January 2019
I love chocolate and if I could eat
it every day I swear I would. Crepes on the other hand I love too and could eat
every second if I could. So put chocolate and crepes in the same sentence and
you have me gone into foodie paradise. These very easy chocolate crepes are
decadent and can be served up as a dessert, for breakfast or even brunch, every
minute of the day if you will! As much as you can devour these delicious
chocolate crepes on their own, you can add extra toppings to make them that
much extra. Toppings include fresh fruit, whipped cream, cream cheese, ice
cream, dulce de leche sauce for a sweet taste.
You can decide to pair the topping options like using peanut butter and bananas,
whipped cream and strawberries, jam and peanut butter or even apples and honey.
When it comes to the batter since the
crepes are so thin you want a super smooth chocolate batter. The pan should be
hot so that they cook quickly enough. Add enough batter to cover the bottom of
the pan completely so that the crepes are not heavy. I love how light and airy
these chocolate crepes turned out and I finished a whole batch without
blinking! That’s how good these are and you will definitely be making them on a
daily basis, not only for special occasions but just because.
Friday, 11 January 2019
Happy Friyay my lovelies! It has been mango season in Nairobi and I always take advantage of these sweet delicious fruit. Mango is used to make ice cream, juices,
fruits bars, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies,
and sweet chili sauce. In Central America, mango is either eaten green mixed
with salt, vinegar, black pepper, and hot sauce, or ripe in various forms. Pieces
of mango can be mashed and used as a topping on ice cream or blended with milk
and ice as milkshakes. Sweet glutinous
rice is flavored with coconut, then served with sliced mango as a dessert. Green
mangoes can be used in mango salad with fish sauce and dried shrimp. Mango with
condensed milk may be used as a topping for shaved ice. Sour, unripe mangoes
are used in chutneys, athanu, pickles, side dishes, or may be eaten raw with
salt, chili, or soy sauce. Ripe mangoes
are also used to make curries. The fruit
is also added to cereal products such as muesli and oat granola or parfait. Mangoes
may be used to make juices, mango nectar, and as a flavoring and major
ingredient in ice cream and sorbets. As you can see, the mango is not just a humble fruit but can be incorporated in many meals, from the savory to sweet. For my parfait today I chose to use cereal and to layer with the blackberry yoghurt. I love that with parfaits you can use fruit, cereals, granola, cake or even oats to layer the dessert.
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