I have made this bread about 4 to 5 times this month. I made two loaves at the time and must admit the result is rather good and I improve with time. Yes, my kneading technique makes me, almost, feel like a professional baker.
This recipe makes 2 loaves and I use the American system for quantities for this recipe
- 1 cup of warm water
- 2 tsps. of instant yeast
- 5 ½ cups of plain flour
- 1 cup of milk
- 2 tbsps. of melted butter
- 1 tbsp. of salt
- 2 tbsps. of sugar
- In a large bowl add the yeast and 2 tsps. of instant yeast and let it stand for 10 minutes until the yeast has totally dissolved.
- In a jug mix the milk, melted butter, sugar and salt and add it to the yeast
- Add and mix the flour to the bowl one cup at the time
- Tip the dough on a floured surface and mix, for at least a good 10 minutes and the dough until is smooth
- Form the dough into a ball and put it in an oiled bowl. Cover the bowl and let the dough rise for a minimum of one hour or more until it double in size
- Remove the dough onto a floured surface and knead it again for about 2 minutes. Cut the dough in half, form two balls and let it rest for about 20 minutes
- Oil two rectangular moulds
- Shape the two balls into thick long rolls and place them inside the moulds. Cover the moulds and let the dough rise for one hour or more. It should double in size
- Cook in a 200 Celsius oven for 40 minutes. Let the bread cool a little before un-moulding.
It is an extremely easy dish to prepare and the smell of the fennel on a grill is very appealing.
- 2 chicken breasts
- 2 small fennel bulb
- 1 small or medium onion
- Juice of a lemon or lime
- Olive oil
- Dry oregano
- Salt and pepper to taste
- Cut the chicken breasts in small or medium bite sizes portions. Small for appetizer and medium for lunch Almost frozen chicken breast are easier to cut in perfect little square
- Peel and quarter the onion
- Separate and clean the leaves of the fennel bulb. Cut them in the same size as the quartered onion
- Alternate the chicken breast, fennel and onion on skewers
- Sprinkle with oregano. Salt and pepper the chicken to taste
- Sprinkle with lime or lemon juice and then with Olive oil
- Grill the skewers to taste.
Serve the chicken skewers with tzatziki, a salad with yogurt and cucumber, or celeriac remoulade
- 1 cup of thick plain yogurt
- 2 cucumbers
- 2 clove of garlic crushed in a garlic press
- 1 tsp lemon juice
- Salt to taste
- Cut the cucumbers lengthwise and remove with the seeds with a spoon
- Grate the cucumbers
- In a bowl mix the yogurt, garlic, lemon juice and salt
- Add the grated cucumber and mix.
Remoulade is basically mayonnaise mixed with mustard and sometimes herbs. The most famous is the celeriac remoulade. Absolutely tasty and refreshing.
- Good quality jar mayonnaise or homemade mayonnaise
- Dijon mustard
- One apple
- One medium size celeriac
- Salt and pepper to taste
- Prepare the remoulade by adding 1 tbsp. of Dijon mustard to about 5 to 6 tbsps. of mayonnaise. When making homemade mayonnaise add a very big dollop of Dijon mustard for 250 ml of oil. A good remoulade should have a good hint, but not too strong, of mustard.
- Peel and core the apple and grate it, medium to coarse grate, and mix it right away with the remoulade sauce to avoid oxidation
- Peel and grate the celeriac and add it to the mayonnaise and the apple mix. Mix well, add salt and pepper to taste and cool in the refrigerator before serving.
I suggest serving it as a starter with garlic toast.
Sun-dried tomatoes are expensive and now appear less and less on supermarkets shelves. Kenya is tomato country and I would encourage farmers to sun-dried some for the local market and export. This dish is flavorful, fast to make. I serve it with Penne. My recipe is for 2 or 3 portions. Continue Reading
I bought some beautiful jalapeno peppers to pickle. I often put pickled jalapeno peppers on my tuna sandwiches or put them in my Cheese Quesadillas. Yes, I like pickled jalapeño peppers and it does give it a special taste.
If you want to do some serious and long lasting pickling you must properly sterilize the jar. You have various methods for the home cook of which the easiest, for me, is to boil the jar and the lid in water, cold start, for 20 minutes. Continue Reading
Harissa is a hot chili paste or thick sauce from North Africa. It is absolutely addictive with tagines or couscous dishes needing some heat. Normally it is sold in tubes or small tins. I have seen it only once in Nairobi. It was at Springfield butchery at ABC plaza.
So by necessity I do it myself. Warning, it is the only recipe which I found boring and seriously tedious to make. Yes, deseeding chili is a slow process. However, the reward is a fantastic and high quality product. My friends love it. Continue Reading
I was cleaning about 3 kg lots of chicken breasts and decided to make chicken pot pie with off cuts. Chickens pot pie is comfort food which can be flavored according to imagination as long as the chicken, when cooked, remains moist. I have done mine with leek and curry but you can use mushrooms, celery, turnips or even replace the chicken with turkey. Continue Reading
Red onion jam is magically versatile in the kitchen. I use it as an accompaniment for burgers, pork chops or beef fillet tapas. Continue Reading
Restaurants mainly serve French fries with their steak. It seems to me that in the “old days” the choice was more varied in the potato accompaniment for a steak. So, to accompany my steak, I decided to cook my potatoes three ways – Fondant potato, cubed and sautéed in butter and croquettes.
I used 4 large Irish style potatoes, with no waste, to do all that. I have to say that many people avoid making potato fondant as they have no idea what to do with the off cuts. I use the off cuts to make potato cubes to eventually fry in butter and the rest to make a puree for my croquettes.
I top my grilled steak with a maître d’hôtel butter. Continue Reading
I decided to revisit the chicken lollipops which have been around for a long, long time. The good thing is that they are not messy to eat, wrap the protruding bone with a little foil and voila. Also, I am sure it is an illusion, they seem meatier to eat than regular chicken wings.
I will explain how to make them and add a sauce to make everyone happy. Continue Reading