Hi, I'm WANGECI .Welcome to my online home where I show you how to cook tasty food and make amazing things for your home

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I have never been a fun of minced meat. I really don’t have a reason as to my dislike but for as long as I can remember I just could not stand minced meat. So when I saw a photo of this recipe in the March 2012 BBC Good Food Magazine I thought it looked really good and it claimed to be healthy as well (it has two servings of the recommended 5 a day of fruits and vegetables) and I had no idea that the main ingredient was minced meat. I was quite skeptical but decided to try it anyway because of how good the photo looked and I was not disappointed. I actually quite enjoyed it. I should warn you though it doesn’t keep well in the fridge so I ended up throwing out whatever left overs were there as they did not taste as good or look half as great. HAPPY COOKING!!!

Spicy Beef, Mushroom &Bean Sprouts Stir Fry

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4

Ingredients

  1. 2 tablespoons vegetable oil
  2. 500 gm minced beef
  3. 1 red chilli (I did not have this so I used ½ teaspoon cayenne pepper)
  4. 6 garlic cloves, crushed
  5. 150 gm mushrooms
  6. 100 gm bean sprouts
  7. 4 tablespoons oyster sauce
  8. 1 tablespoon brown sugar
  9. 4 spring onions, halved and sliced lengthways (I did not have this so I did not use them)
  10. Basmati rice to serve

Instructions

Heat a little of the oil in a non-stick wok or large frying pan. Put in the minced meat and break it up with a wooden spoon for about 10 mins until cooked through, remove and keep aside.

Put the remaining oil in the pan add half the chilli, garlic and mushrooms and cook for a few minutes then add the bean sprouts and mix up.

Return the mince to the pan and add most of the spring onions (if using), the oyster sauce, sugar and 200ml of water.

Bubble for a few minutes then serve immediately with steamed rice. Top with the remaining chilli and spring onions. ENJOY!

http://africankaya.com/spicy-beef-mushroom-bean-sprouts-stir-fry/

 

For the longest time I have wanted to start a kitchen garden in Kakuma. You see going to the market here is like going to City Park Market or Ngara Market late on a Sunday evening!!! The produce is rarely FRESH. The greens are not a deep green, the carrots are never ORANGE, the apples are soft, and the Dhania (corriander) ooh the dhanias are like a browning green herb that go bad in 3 days tops and the spring onions look like grass that was slashed off two days ago…dead. With all these we are still forced to buy the produce at ridiculously high prices due to the fact that they are transported from Kitale. Due to all these I kept dreaming of how I will start my small garden and plant mainly dhanias. So last time I was home for R&R I decided to go the supermarket and get myself some seeds. So I bought baby spinach, carrots, spring onions, chillies and of course dhanias. I got someone to dig up the space at the end of my house for me

 

and got some manure from the local community and I planted my seeds. Over the next 3 or so month I expect a lot of challenges, the weather here gets extremely harsh, so that will be my biggest issue, secondly there also a lot of insects that might decide that I am planting for us all and lastly pesky neighbours who think that they can come and harvest on my behalf 🙂 . As you can see from the above photos when its rainy the grass grows really fast, I wish I had taken a pic before the rains so that you see how dry it usually is, but I guess the two before pics are evidence enough of how fast the grass can grow. All in all I am up for the challenge and I am quite frankly looking forward to it all. As my plants grow I will be updating all of you on the progress and the challenges and joys that come with the new “farming” experience. WISH ME LUCK

red velvet 2

So last Friday I posted my KitKat Red Velvet Cake. The cake was for my girl’s Soraya’s birthday and at some point I thought that the main cake might not be enough so I again begun to bake but decided that I wanted a more RED red velvet cake seeing as the original one was a very deep red I wanted something with a more prominent red. So I searched around and found this recipe at Joy of Baking. It used only 2 tablespoons of cocoa so that sort of guaranteed a redder cake. Like I said last week people seemed to enjoy both cakes. Those who preferred this like it because it was not a “typical” chocolate cake in that u can think you taste the chocolate but you aren’t sure so it’s more intriguing. It was also quite moist and the sugar balance was just right. Hope you will enjoy it too. HAPPY BAKING!!

 

RED VELVET CAKE (RECIPE 2)

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Yield: 1, 2 layer caker

Ingredients

  1. 2 1/2 cups sifted all purposes flour
  2. 1/2 teaspoon salt
  3. 2 tablespoons cocoa powder
  4. 1/2 cup) unsalted butter at room temperature
  5. 1 1/2 cups granulated white sugar
  6. 2 large eggs
  7. 1 teaspoon vanilla essence
  8. 1 cup buttermilk
  9. 2 tablespoons liquid red food coloring
  10. 1 teaspoon white distilled vinegar
  11. 1 teaspoon baking soda

Instructions

Preheat oven to 175 degrees C Butter two – 9 inch (23 cm) cake pans and line the bottoms of the pans with parchment paper. Set aside.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Divide the batter evenly between the two prepared pans and smooth the tops with the back of a spoon.

Bake in the preheated oven for approximately 25 – 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. HAPPY EATING!!

http://africankaya.com/red-velvet-cake-recipe-2/