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
Ages ago quiche were the dishes du jour. I do remember the saying “real man eat quiche”. I think they are excellent served with a salad. Continue Reading
I love French apple tart, for me it represents comfort. It looks tedious but it is fairly fast to prepare once the pastry dough is ready. Also, use apples which do not fall apart when thinly sliced.
I do not like to work with dry pastry dough which I find difficult to handle and falls apart when rolled out. The recipe I provide is easy to work with and has a fine texture when cooked.
Pastry dough requires minimum handling. You should mix it, knead it a little with the palm of your hands, roll it into a ball and let it rest.
• 250 gr flour
• 125 gr of cubed butter
• 1 egg
• 40 ml of cold water
• A pinch of salt and sugar Continue Reading
Coming back to Kenya I made lots of tartlets. I fill them with crème pâtissière or lemon curd and top them with fresh fruits such as strawberries, kiwis, raspberries or whatever I find in season. The first step in making tartlets or any nice sweet tart is to make the dough.I use sweet pastry as casing for my tartlets. It is fast and easy to make.
- 250 gr of home baking flower
- 100 gr of unsalted butter
- 100 gr of icing sugar – icing sugar is the soft powdered like sugar found in the cake section.
- ¼ tsp. of salt
- 2 regular size eggs
The recipe makes a minimum of a dozen biscuits and more. Reshape, roll down with a pin the left over dough until all used. These biscuits are fantastic for breakfast or a brunch. They never last long in the house. In the event that you do not have a pastry cutter I suggest using the mouth of a glass. Continue Reading
I noticed that lots of restaurants, bars, clubs and whatever are now serving Mexican food. I started the trend when I opened Havana Restaurante. Yes, I am guilty to be the original creator of Havana located on Woodvale Grove in Westlands. I had then a Mexican friend, Anna, living in Nanyuki wanting me to have Mexican food on Havana menu. Cuban and Mexican foods are very different. I believe that Cuba is part of the Latin world but Mexico … hmmmm!
Also, Mexican food was fun to learn since my next door neighbor, Jorge, was Mexican. The tallest Mexican which I ever met on the planet. He was a former cook and an absolute Mexican art aficionado. This is how I started appreciating the art of Frida Kahlo. You must know Frida Kahlo’s life in order to appreciate her art. I had a large poster of her hung in one of Havana’s dining area.
The first thing Anna showed my cooks was to prepare tortilla. It is the basis for lots of Mexican style recipes. Yes, thanks to my friend I will take the credit for introducing Mexican food to Kenya like the quesadillas and the fajitas.
Do not attempt making corn tortilla. Corn tortilla are made with a flour called masa harina which is not available in Kenya. The proportions are for about a dozen tortillas.