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


mexican three milk cake

I’m in love with Milk and Honey . it’s an amazing blog. I read it from post one to the last one when I first started following it and I’m there every week since then just to see what she has posted. When I saw this recipe I just had to try it. It sounded ridiculously moist. Three types of milk THREE and you pour one on the cake after its baked sounded like a melt in your mouth kind of cake and true to my expectations the cake completely melted in my mouth. It was heavenly I tell you pure bliss in a cake.

The only thing I kinda did not like about this cake was the amount of sugar I used about  180 grams (recipe asked for 220g) but I think because of the sweetened condensed milk it ended up having a tad bit too much sugar in the end. So for you guys I recommend about 110g of sugar.

Hope you love it as much as I did. HAPPY BAKING!!



Mexican Three Milk Cake

Prep Time: 12 hours

Cook Time: 35 minutes

Total Time: 12 hours, 35 minutes

Yield: 12 servings, 1 cake


  1. 180g unsalted butter, softened
  2. 110g caster sugar (you could use less)
  3. 1 vanilla bean, seeds scrapped
  4. 1 tablespoon vanilla extract
  5. 5 eggs
  6. 225g self raising flour
  7. 250ml milk
  8. 250ml sweetened condensed milk
  9. 250ml buttermilk (make your own here)
  10. 500ml whipping cream
  11. sliced fruit


Place the butter and sugar into the bowl of an electric mixer and beat until fluffy and pale, about 8-10 minutes. Add seeds and beat to combine. Gradually add the eggs, one at a time, beating well after each addition. slowly add the flour and beat until just combined. Spoon the mixture into a lightly greased 20cm x 30cm brownie tin lined with non-stick baking paper and bake for 30-35 minutes or until cooked when tested with a skewer. Using a skewer, make holes all over the top of cake and place in the refrigerator to cool completely.

While the cake is cooling, place all of the milks and the vanilla extract in a jug and mix well to combine. Pour the milk mixture over the cake and return to the refrigerator overnight. The cake will absorb the milk and you'll be left with a deliriously moist vanilla cake.

Place the cream in a bowl and whisk until soft peaks form. Top the cake with the cream. You can pile the sliced fruit all over the cake,






Mexican bean chilli


I’ve been a bad girl, I know. I have neglected you for about two months now. I’ve been barely there, barely showing you any attention, almost completely abandoning my responsibilities to you, your kitchens and your stomachs. I know it’s inexcusable I’m really sorry hope you did not feel like I did not love you coz you guys are my foodie world. I’ve been busy trying to move.

Well you see, I have been living in Kakuma for over 2 ½ years now. It has been such a great experience, so different from the city and so different from the rural areas we know off. Its smack in the middle of nowhere but I loved it and enjoyed it. It did get lonely sometimes and boring but I found solace in my cooking and sometimes gardening. I eventually started this blog in December 2011 after a year of contemplating the idea and it has brought me so much satisfaction. And all of you are such a blessing to my life because I never thought I would actually have an audience.

I’m being too mushy let me get on with the news. As of mid  April 2013 Foodie in the desert is now being written from Nairobi. Yes I will keep the name Foodie in the DESERT because the desert not only symbolizes Kakuma but also the ability for one to cook great food with minimal resources. I hope you will still enjoy my posts, I will also do restaurant reviews now that I will be around and hopefully bring you more exciting and informative segments on places to get ingredients, cheapest places to buy stuff, reviews on chefs etc. This should be an exciting journey hope you will all still be around for support and do tell your friends.

Today’s recipe is an interesting one its chilli cooked with baked beans. It really yummy and the mixture of textures , I served it with chapo but think it could also be great with rice. HAPPY COOKING!!!


Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Yield: 4


  1. 400g penne (you can use any type of pasta that you prefer)
  2. 90ml extra virgin olive oil
  3. 4 cloves of garlic crushed (use more or less depending on your taste)
  4. 2 chillies (preferably dried red)
  5. A small handful of dhania (coriander) roughly chopped.
  6. Handful of mushrooms, sliced


Cook pasta in a large pan of salted boiling water (this should take about 10-12 minutes.

Meanwhile, heat the oil very gently in a frying pan.

Add the crushed garlic and whole dried chilli and stir until the garlic is aromatic, add the mushrooms.

When the garlic is just beginning to brown remove and discard the chilli.

Darin the pasta and place it in a bowl

Pour on the oil and garlic mixture, add the dhania and toss vigorously till it all mixes up.

Serve immediately