Fresh Lumpia

Fresh lumpia or lumpiang sariwa is a very good and affordable dish that you can serve for the whole family. This one is a recipe from Nanay Pining, she's making this when I arrived that's why I was able to take pictures and told her that I will post it for my blog. This is really delicious. She served some for me after she made it.Here is how to make fresh lumpia.

Ingredients for the filling:
1/2 kilo shrimps
1/4 kilo ground beef or pork
1/2 kilo carrots 
1/2 kilo potatoes ( french cut and fried)
1/2 kilo cabbage
1/4 kilo green beans
3 cloves garlic (minced)
1 onion (minced)
salt and pepper to taste

Procedure for the filling:
1. Saute the garlic and onion then add the ground meat and saute until the pinkish color is gone then add the shrimps and simmer for a minute.
2. Add the carrots and green beans then simmer until tender.
3. Add all the ingredients and simmer until cooked.

Ingredients  for the wrapper:
4 tablespoons flour
1 cup cornstarch
1 tablespoon salt
1 teaspoon sugar
2 cups water
2 whole eggs

Procedure:
1. Mix all the dry ingredients then add the egg and water then mix throughly.
2. Cook in a non-stick pan for a perfect result.

Ingredients for the Sauce
1 cup flour
1/2 cup sugar
4 tablespoons soy sauce
5 cups water
5 cloves garlic ( minced)
1/4 teaspoon ground pepper

Procedure:
1. Mix all the ingredients then bring to a boil over medium heat until thickens.
2. Remove from heat, then add the minced garlic and mix well.
3. This is now ready to be used :-).

To assemble:
1. Place the wrapper properly then put the lettuce and add the filling.

2. Wrap well and place in a plate. pour with a sauce and minced garlic and peanut then serve.

Contributed by: Nanay Pining

Nanay Pining

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Simple Ratatouille

Ratatouille (/?r�t?'tu?i?/ rat-?-TOO-ee; French: [?ata'tuj]) is a traditional French Proven�al stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille ni�oise.[1]

Origin
The word ratatouille comes from Occitan ratatolha and the recipe comes from Occitan cuisine. Ratatouille originated in the area around present day Occitan Proven�a (French: Provence) and Ni�a (French: Nice); the Catalan samfaina and the Majorcan tombet are versions of the same dish.[2] The southern Italian ciambotta is a related spring vegetable dish.
To read more click the link below:
http://en.wikipedia.org/wiki/Ratatouille

Piperade Mixture/ Sauce:
 1 Onion chopped
 2 Carrots unpeeled and grated 
4 Celery sticks 
1 Tablespoons Minced garlic 
1 Red bell pepper Charred, peeled, seeds and ribs removed 
1 yellow bell pepper charred, peeled , seeds and ribs removed 
2 Red chillies charred, peeled, seeds and ribs removed. (Optional) 
850 grams tomato sauce
2-3 Tablespoons Olive oil 
6 Fresh basil leaves. 
Salt and Pepper to taste

Vegetables:  
2 Zucchinis sliced 
2 Japanese or Chinese eggplants sliced 
6 Roma tomatoes sliced 

Procedure for the piperade mixture: 
1. Saute the onion with the olive oil until translucent ( do not brown). Add the celery, carrots, garlic and continue to saute until softened. 
2. Mix in the bell peppers,chillies and the tomato sauce.
Add salt and pepper to taste, then simmer until done. Add the basil leaves. Set aside
3. In a blender, blend the whole mixture into a thick sauce. Pour the mixture into a large pan (oven proof) / casserole dish. 

To Assemble the ratatouille:
4. Take a slice of each vegetable, put them together and stick them half way in the sauce 
5. Repeat the process until the pan is full of vegetables in a circular or preferred design. 

6. Finally, drizzle some olive oil on top, salt, pepper and some dried herbs (basil, oregano and thyme). Cover with an aluminium foil. 
7. Bake it in the oven (300 F for about 2 hours). Remove the foil and bake for 45 minutes at 350 F to caramelize. Serve and Enjoy.


Contributed by: Gabriel Eli Ndegwa

If yellow squash is available you can add it for this recipe

Now, it is time to watch the ratatouille movie :) 

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Bangers and Mash

Bangers and Mash is a traditional British Isles dish made of mashed potatoes and sausages and sometimes served with fried onion, onion gravy and baked beans just like what Mr. O'Malley made for my blog. 

Ingredients for 1 serving:

1 onion, sliced.

2 pork sausages 

1 scoop Mashed potato

1 can of baked beans (heated)

Procedure:
1. In a frying fan heat some oil over medium heat, once hot enough, add the sausages and onions and fry for about 10mins turning the sausages and onions until they are cooked (it's ok for the onions to be a little burnt, this just adds to the flavor).

2. Arrange the mashed potato, baked beans and sausages in a serving platter then serve it with love.

Contributed by: Mr. Vince O'Malley

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Carrot Cake

Really yummy! Thanks be to God for baking this for us. Another delicious treat from the best baker in town :-). Mr. Gab.


Ingredients:
1 � cup & 1 Tbsp of All Purpose Flour
� cup of white Sugar
� cup of Brown Sugar
1 tsp of Baking Soda
2 tsp of Cinnamon
� tsp of Salt
� tsp of Nutmeg
� cup of Vegetable Oil
2 Eggs
1 Tbsp of Vanilla Extract
1 tsp of Grated Orange Zest
1 � cups of Shredded/ Grated Carrots
� cup of Raisins/ Walnuts Whatever you like.

For the frosting:
3 oz of Cream Cheese, at room temperature
� cup of Unsalted Butter, at room temperature
2 cups of Powdered Sugar
1 tsp of Vanilla


Procedure:
1) Preheat your oven to 350 degrees.
2) Spray a 9-inch square baking pan with non stick cooking spray. Lay the bottom with parchment paper and set aside.
3) In a bowl toss together the carrots, raisins/ walnuts and the 1 Tbsp of flour until all of the carrots and raisins are coated with the flour.
4) In a large bowl mix together all of the ingredients until well combined. Add the carrots and raisins/ walnuts and mix until they are well incorporated through the batter.
5) Pour the batter into the prepared baking pan and bake for about 30 minutes or until when a toothpick inserted in the center comes out clean.
6) When the cake is ready, let it cool in the pan for a few minutes but then take it out and let it cool completely on a wire rack.
7) Once the cake is completely cooled, make the frosting by simply mixing all of the ingredients together until you get a nice thick frosting. If you need to, add a little more water by the teaspoonful to get a spreadable frosting consistency.
8) Adorn the cake with the cream cheese frosting and let it set for a few minutes until the frosting begins to harden. Dig in whenever you like!

Contributed by: Gabriel Eli Ndegwa

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Butter Cake

A delicious cake baked by the best baker in town :) This is a contribution from my friend Gab.
Ingredients:
3 large eggs, room temperature
3 tablespoons milk, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups (150 grams) sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (150 grams) granulated white sugar
185 grams unsalted butter, room temperature

Procedure:
1. In a medium bowl, whisk together the eggs, milk, and vanilla extract.
2. In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to circulate air and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.
3. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes  at 350 Fahrenheit or 175 Celsius.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

The butter Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.

Makes one 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf tin.

If you decide to use a another baking pan, please check the time limit  It will take less time to cook so start checking at the 35 min mark and a toothpick inserted in the center comes out clean. 

Contributed by:Gabriel Eli Ndegwa

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