Njambi's Kitchen

25/09/2021

Hi people! Been a while since I last posted a recipe... I'm back to bring you guys more 🙋 Today's recipe is for minced roll.

MINCE ROLL
You've heard of Swiss Rolls, but have you heard of Mince Roll? They are delicious little pinwheel rolls with a mince filling. They look great and taste even better!

INGREDIENTS

FOR THE FILLING
500 gms minced beef
3 medium onions
1 tsp garlic paste
1 tsp ginger paste
Juice of 1 lemon
Salt
Black pepper
1 bunch fresh Coriander
2-3 chillies

FOR THE DOUGH
3 cups flour
1 1/2 tbsp salt
1 tsp sugar
4 tbsp oil + 1 tbsp butter or margarine
1 tsp. Instant yeast
Warm milk

PROCEDURE

Place your mince in a deep pan, add the ginger, garlic, chillies, salt, spices, half of the coriander and half of the lemon juice.

Dry the mince on medium heat whilst stirring constantly to avoid it forming lumps. Make sure you dry it completely, if it sticks a little in the pan, that’s fine….it will make the mince taste better.

Whilst the mince is still hot, add the chopped onions gradually and mix it in on low heat. You can add a touch of turmeric to change the onions color. Do not over-cook, just stir the mixture around for about 3 minutes and switch off. If you over-cook the onions they will release water and your mixture will become soggy, it needs to stay dry. After you turn off the heat, add the remaining coriander, and the remaining lemon juice.

Mix it all together, make sure it gets mixed in thoroughly. Adjust salt and chilies to your liking. And you’re done! 🙂

DOUGH

First, sieve the flour and add the salt, baking powder, yeast, oil and butter. Heat the water/milk to lukewarm (very hot water will kill the yeast). Add the water gradually into the flour whilst kneading until you have a soft but firm dough. Knead the dough, pounding it as much as you can to give the buns a delicately soft texture. The more you knead the better the result.

Put the dough into a lightly-oiled spacious bowl and turn it over in the bowl once so that the little oil covers the dough all over. Cover the bowl with a damp warm towel and let the dough rise for about half an hour to 45 mins.

Once risen, punch down, and then knead it again for 2-3mins. Divide dough into 2 balls.

Roll out each ball into a rectangular shape of less than quarter inch thickness. Then add your filling to cover the entire dough. Roll the dough from one end to the other like a Swiss roll.

Place the whole roll on a greased baking tray, then let it sit for another half an hour until it rises again.

Brush with egg yolk and bake in a preheated oven at 180 C for 10 minutes. Take the tray out, and using a very sharp knife slice the big roll to form smaller rolls. Put them back on the tray and bake again for about 5-10 minutes. This is to make sure the dough gets done all the way through, and also slicing when the roll is a bit more solid helps get a cleaner cut than if you slice the roll when the dough is still raw.

Serve and enjoy! 🙂

25/09/2021

25/09/2021

14/01/2018

Sportpesa Game Viewing Event

28/03/2017

BEEF LASAGNA

Lasagna is basically a dish made with alternating layers of lasagna sheets (a type of flat shaped pasta), minced meat sauce and white sauce made from flour, butter and milk then finally topped with a generous layer of mozerella cheese. It's pretty simple to make and the ingredients are available in most supermarkets.

INGREDIENTS:

1 kg minced beef
1 large onion, chopped
4 diced/blended tomatoes
2 tablespoons tomato paste
1 teaspoon crushed beef chilli cube granules
1 teaspoon salt
1/2 teaspoon pepper

WHITE SAUCE:
2 tablespoons butter/magarine
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1-1/4 cups shredded mozzarella cheese, divided (about 500 gms)
1 box lasagna sheets (pasta section of most major supermarkets)

DIRECTIONS

1. Cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste, bouillon and seasonings. Cover and cook over medium-low heat for 20 minutes, stirring occasionally.

2. Meanwhile, melt butter in a large saucepan; stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir consistently or it will burn. Remove from the heat and stir in half of the cheese; set aside.

3. Pour some of the meat sauce into an ungreased 13x9-in. baking dish and spread evenly. Cover with the lasagna noodles. Next add white sauce on the noodles and spread evenly to cover each noodle. On top of the white sauce, add meat sauce, spread evenly and then cover with lasagna noodles. Continue layering them like that until you have as many layers as you want. I make mine with 4-5 layers. On the last layer, don't add the white sauce. Add meat sauce and sprinkle the remaining mozzarella cheese evenly op with remaining noodles. Cover with foil and bake at 180° for 30 minutes or until bubbly and noodles are tender. Yield: 10-12 servings. Serve with a vegetable salad. Enjoy!

27/03/2017

Breakfast meeting

21/03/2017

Recent House Party at Athi River. Served Beef Lasagna, Potato Salad and Chicken Drumsticks to name a few.

09/11/2016

CORN DOGS

Simple, quick delicious snack.

INGREDIENTS:
1 pkt of Hot Dogs
1 cup maize meal
1 cup all purpose flour
3 tsp baking powder
1 tsp salt
1 egg
1 cup milk
Vegetable oil, for deep frying
extra flour for dusting hot dogs
Wooden skewers

METHOD:
1. Using a deep fryer heat oil in a medium to large, heavy-bottomed stock pot.

2.Cut each hot dog in half then insert a stick into the cutoff end of each hot dog. Thoroughly dry off the hot dogs with paper towels (if you skip this step the batter will stick on the hot dogs). Lightly dust each hot dog with all purpose flour. Do not go heavy on dusting. This will make your batter not stick to your hot dogs.

3. In a large bowl, whisk together the cornmeal, flour, baking powder and salt. In another bowl, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and stir until combined using a spoon or spatula.

4. Dip each hot dog in the batter until it’s completely coated, lightly shake off the excess. Lower it into the hot oil. Fry the corn dog until golden and crispy, about 3 - 4 minutes, then transfer it to the paper towel-lined plate. Serve with mustard or ketchup. Enjoy!

14/10/2016

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To get your copy:
Send Kshs. 200/- to +(254) 721 822 322 via Mpesa and a text with your email address to the same number and you will receive the book in a few minutes (it is in PDF format which you can print out if you want a physical copy). It can also be sent via Whatsapp as a PDF.

page: Njambi's Kitchen

13/10/2016

Interesting recipe I came across.

28/09/2016

POTATO SALAD

This is a quick and tasty side dish, appetizer or you can have it just as a snack!

INGREDIENTS
1kg potatoes
9 eggs, hard-boiled
Cooked bacon/sausages/smokies
2 onions finely chopped
1 bunch coriander leaves
2 tbsps white vinegar
1½ cups mayonnaise (more or less depending on your taste)
Salt
Black pepper

Instructions
1. Peel and dice the potatoes well and place in a large pot. Cover with water and bring to a boil. Reduce heat to medium and boil for approximately 15-20 minutes or until potatoes are tender. Drain potatoes immediately and remove from pot. Allow the potatoes to cool completely.

2. While potatoes are cooling, peel the hard boiled eggs and allow them to cool (if not cooled yet). When the eggs are cooled, chop them. Cook bacon/sausages/smokies according to package directions and when cooled, chop into small pieces.

3. When potatoes are cool, place them in a large mixing bowl, add cooled bacon/sausages/smokies, vinegar, eggs, and onions. Combine gently. Then now add the mayonnaise and mix until everything is covered in it. You can eat it immediately or chill it for an hour or so for best results. Enjoy!

15/09/2016

FRIED CHICKEN ROAST

This recipe will have you licking your plate clean! Simply delicious.

INGREDIENTS:
1 Broiler Chicken

TO MARINATE:
Chilli powder - 2.5 tsp
Coriander powder - 3 tsp
Turmeric powder - ½ tsp
Black Pepper powder - ½ tsp
Cumin - ¼ tsp
White vinegar - 1/2 tsp

FOR MASALA
1 Onion sliced
Crushed ginger and garlic - 1.5 tbsp each
Thin coconut milk - 1¼ cups (or water)
Salt
Bay leaves

DIRECTIONS:

1. Grind together ingredients listed under "to marinate" with 3 tbsp water to a smooth paste.
Marinate the cleaned chicken pieces with the ground masala for half an hour.

2. Heat oil in a deep and wide pan. Add sliced small onion. Cook till it turns golden brown, add the bay leaves, crushed ginger and garlic. Cook till the raw smell goes, around 3-4 mins. Add chicken pieces and mix well. Add thin coconut milk, bring it to a boil. Reduce the flame to the lowest and cook till the chicken is done and the gravy is reduced.

3. Separate the chicken pieces from the gravy. In a seperate pan, put some oil and Shallow fry the cooked chicken pieces until they become rich brown in colour. Add the fried chicken pieces back to the gravy and cook till the gravy has dried and the chicken pieces are coated well with the masala. Serve with potato wedges or a starch of your choice. Enjoy!

13/09/2016

CRISPY VEGETABLE FRITTERS

This is a quick, light and healthy snack that's very easy to prepare.

Ingredients:

2 cups shredded courgettes
2 cups shredded carrots
2 cloves garlic, minced
2/3 cup all-purpose flour
2 large eggs, lightly beaten
1/3 cup sliced spring onions (green and white parts)
Vegetable oil

Directions:
1. Place the shredded courgettes in a colander and sprinkle it lightly with salt. Let the courgettes sit for 10 minutes then using your hands, squeeze out as much liquid as possible then tansfer them to a large bowl and add the carrots, garlic, flour, eggs, spring onions, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir the mixture until it is combined.

2. Line a plate with paper towels. Place a large pan over medium-high heat and liberally coat the bottom with vegetable oil. Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart.

3 Cook the fritters for 2 to 3 minutes then flip them once and continue cooking them an additional 1 to 2 minutes until they’re golden brown and crispy. Transfer the fritters to the paper towel-lined plate, season them with salt and repeat the cooking process with the remaining mixture.

4. Serve the fritters immediately topped with sour cream or yogurt. Enjoy!

07/09/2016

ONION BEEF

INGREDIENTS

500 gms thin sliced beef
2 onions, sliced
4 teaspoons coconut oil, divided (use cooking oil if you dont have)
3 cloves of garlic minced
½ teaspoon salt

DIRECTIONS:

1. Slice the beef into strips and season with salt and pepper. In a large skillet heat up half the coconut oil over medium high heat and add the beef. Cook for one minute and turn strips over and cook for another minute. Put on a platter to rest.

2. Add the rest of the coconut oil to the skillet and the sliced onions. Cook over medium heat stirring occasionally until they caramelize, about 5 minutes. Add the garlic and cook for another minute.

3. Add the steaks and the juice from the platter back to the skillet and heat through. Serve with a starch of your choice. Enjoy!

06/09/2016

CHICKEN AND PEPPERS

Cut the chicken into strips before marinating it, it will decrease the cooking time.

Ingredients

4 tablespoons cooking oil, divided
2 tablespoons lemon juice
1 1/2 teaspoons salt
1 tsp ground cumin
1 tsp minced ginger
4 cloves garlic, peeled and smashed
600gms boneless, skinless chicken breasts cut into thin strips
1/2 medium red bell pepper, julienned
1/2 medium green pepper, julienned
4 green onions, thinly sliced
1/2 cup chopped onion

Directions
1. In a large bowl, combine 2 tablespoons oil, the lime juice, ginger and garlic, cumin and salt until evenly distributed. Add the chicken and make sure it is coated completely. Seal with cling film. Refrigerate for 1-4 hours.

2. In a large skillet, saute the peppers and onions in remaining oil until just starting to turn tender. Remove and keep warm.

3. Discard the marinade. In the same skillet, cook the chicken over medium-high heat for 5-6 minutes, or until no longer pink. return the peppers and onions to the pan and heat through.

4. Serve with steamed rice or wrapped in chapati.

10/08/2016

SPICY CREOLE POTATOES

These go very well with steamed rice. Or you can just eat them as they are, garnished with some green onions.

Ingredients:

6 potatoes, peeled, diced
1 teaspoon black pepper
1 teaspoon seasoning salt
1 teaspoon garlic powder
1 teaspoon chili powder
green onions to garnish

Directions:

1. Bring a large pot of salted water to boil. Dice potatoes into about 1/4 inch chunks. Place in water and boil about 12 minutes or until potatoes are tender. Be careful not over cook them.

2. Mix spices together and set aside.

3. Drain potatoes, drizzle with about 2 teaspoons of oil, mix well, sprinkle seasonings over potatoes and mix well.

4. Add about 1 tablespoon of oil to a skillet over medium heat, add potatoes in a single layer in about 2 batches, unless you have a large enough skillet.

5. Allow potatoes to cook about 4 minutes per side, and/or until potatoes get a crispy brown coating on each side.

Enjoy!

05/08/2016

PAN SEARED TILAPIA

Ingredients:
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tilapia fillets
2 tablespoons unsalted butter
1/2 teaspoon grated lime zest
1 chilli finely chopped
2 tablespoons chopped coriander

DIRECTIONS:
1. In a small bowl, stir together the paprika, salt and pepper. Sprinkle this mixture on top of the fish and press it into fish lightly.

2. Put a pan on medium heat and put some oil on it. Place the fish and pan fry until both sidea are done about 8-10 minutes.

3. While the fish is cooking, smash the butter with the back of a fork in a medium-sized bowl. Stir in the chilli and lime zest.

4. When the fish is ready, brush each cooked tilapia fillet with some of the chilli butter. Garnish with the chopped coriander. Enjoy!

04/08/2016

SPAGHETTI WITH BACON AND EGGS

An easy pasta recipe you can cook in just a few minutes.

Ingredients:
• 400g spaghetti
• 4 eggs
• 4 bacon rashers, finely chopped
• 1/3 cup (80ml) oil
• 1 long red chilli, seeded, finely chopped
• 1 bunch coriander, chopped finely or green onions
• 1/2 cup (40g) finely grated cheese

Procedures:

1) Cook the spaghetti in a large saucepan of salted boiling water following packet directions until al dente. Drain well.

2) Meanwhile, heat a pan, put some oil and fry your eggs.

3) Heat a large frying pan over medium heat. Add the bacon and cook, stirring, for 2-3 minutes or until crisp. Remove from heat. Add the oil and chilli and stir to combine. Add the spaghetti, coriander/green onions and cheese and gently toss to combine.

4) Divide the pasta among serving bowls. Top with the scrambled egg and serve immediately.