Sorbet is one of those things I used to LOOOVE when I was in campus. I particularly loved the strawberry, lemon and water melon flavours. Just over a year ago I visited Kisumu and had really nice lime sorbet some place near the Nakumatt there but that was the last time I had any sorbet 🙁 This was the first time I tried making my own sorbet, I have made ice cream, severally, but I never thought of trying a sorbet. It turned out quite good but too sugary in my opinion. Once I tasted it and thought it had too much sugar I thought of using Splender (diabetic sugar) the next time, when I shared the recipe with my pal Marie she instantly said she would replace the sugar with splender. I am not quite sure if she has tried it yet but will ask her how it turned out. Anyway I put the recipe as I used it but would advice you to use less sugar if you are trying to watch what you eat. HAPPY MAKING!!!
Roasted chicken served with Batata Harra
- 3 potatoes peeled and cubed
- 1 medium onion, finely chopped
- 2 cloves of garlic
- ½ red bell pepper, cut into thick short strips
- ½ yellow bell pepper, cut into thick short strips
- ½ cup of coriander (Dhania) leaves, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon of lemon juice
- ½ teaspoon of cayenne pepper
- ½ teaspoon of coriander powder
- ½ teaspoon garlic powder
- salt and fresh pepper to taste
- oil for frying potatoes
Heat water in a sauce pan till just about to boil, add a little salt, the garlic powder and potatoes.
let boil for about 5 minutes (till the potatoes are lightly cooked, but not cooked through)
Heat oil in a wok or sauce pan
Drain potatoes and dry with towel
Fry potatoes until crisp. Set on a paper towel to drain
In another pan heat olive oil then add onions, garlic, red and yellow peppers, coriander powder and cayenne pepper and sauté.
Add potatoes, season with salt, pepper and lemon juice.
Add ¾ of the coriander leaves and mix well.
transfer to a plate and garnish with the remaining coriander.
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