A new oven and i decided to break it with roasting potatoes!

I love potatoes,my kids love potatoes in all forms,fried,roasted,mashed…

Here is a recipe that will make your tastebuds swoon without expanding your waist line.

I had run out of fresh garlic and i replaced it with garlic powder ,feel free to replace that with a clove or two of crushed or minced garlic.


1 kilo of medium sized irish potatoes,peeled,washed and quartered

2-3 tablespoons corn oil

1/2 teaspoon garlic powder

2 pinches salt

1 teaspoon chopped fresh rosemary leaves

Roast potatoes are ready.....!
Roast potatoes are ready…..!


1.Parboil your potatoes for 5-7 minutes,then drain

2. Pre- heat your oven to 180 degrees Celsius.

3.Line your drained potatoes onto a roasting pan,make sure all potatoes touch the bottom of the pan.

4.Drizzle the oil on the potatoes,sprinkle the garlic powder and salt on to the potatoes and using clean hands rub the oil,garlic powder ,salt onto the potatoes.Making sure all the potatoes are coated.

5.Once your oven is ready pop your potatoes for 30 minutes,,with kitchen gloves on remove the pan from your oven and sprinkle the chopped rosemary leaves on the potatoes and pop back the pan into the oven for a further 20 minutes.

6.Serve hot with a vegetable salad or a meat dish of your choice.


I love the earthy smell of turmeric and the fact that my star sign is Virgo may have something to do with it.

Virgos are said to be very health conscious and are known to have very refined palates,this may explain my obsession with preparing food well.

I love potatoes a lot and my kids seem to have taken after me,they eat potatoes in all their forms,fried,baked,roasted and they especially love mashed potatoes.

Yesterday i decided to indulge them with their favorite food but this time i would add some turmeric and it worked like a charm…they cleaned their plates.

You can read about turmeric benefits and why for me it defines Indian cuisine for me.

Hello food  delivers traditional Indian food that contains spices like turmeric ,try their amazing food and see why turmeric is such a definitive spice for this culinary style.

This recipe could be tried with baby potatoes ,just make sure you thoroughly clean them without bruising the skin and boil them as is,without peeling .


1 kilo of Irish potatoes,washed peeled.

1 small red onion,chopped.

1/4 teaspoon turmeric powder

1 cup frozen peas

salt and ground black pepper to taste.


1.In a mediums sized saucepan add,1 and a half tablespoons of vegetable oil then add your chopped red onion and saute on low heat till soft.

2.Add the turmeric to the onions and stir,let cook for 2 minutes then add your  potatoes,stir the potatoes till they are coated in the oil,onions and get lovely looking turmeric kissed potatoes.

3.Add salt to taste and black pepper,stir ,let cook for a minute.

4.Add enough water to cover the potatoes then cover the saucepan with a lid ,bring to boil and let simmer for 15,add your frozen peas,then let boil for a further 5 minutes to cook the peas.The potatoes are ready when a fork easily passes through .

5.Remove from heat and drain the potatoes reserving a cup of the liquid.

6.Using the back of a wooden spoon mash your potatoes till smooth,then serve.

We had the mashed potatoes  with a beef stew that had blanched broccoli.

Buon appetito!


Do you know what goes really well with spaghetti especially if you are not a meat lover like i am…

It is cumber,carrots,red onions and lots of tomatoes.

My son loves this dish so much he almost always scraps his plate clean.

And it is a very very cheap dish too,no exotic ingredients in this dish.

Orange,green,red and pasta!!!
Orange,green,red and pasta!!!


1 medium sized red onion,chopped

2-3 cloves of garlic chopped finely/minced

1 medium sized zucchini sliced

2 carrots grated/chopped

2 tomatoes

1 teaspoon of tomato paste

1-2 tablespoons olive oil/vegetable oil for frying

 200 grammes of spaghetti


1.Boil a medium sized saucepan half filled with water,then add a tablespoon of salt once its starts boiling.Don’t worry you will not taste the salt.

2.Boil till al dente about 6-7 minutes.

3.Drain the pasta but retain a cup or so of the pasta water,you will add it later to the vegetables.

4.In the same saucepan add some olive oil.vegetable oil then add your chopped red onion and sauté till tender,.

5.Add the minced garlic,sauté for 0 seconds,then add your tomatoes,carrots fry for a minute or so till softened then add your tomato paste and salt and stir.

6.Add the cucumber slices and cover for a minute to let the steam tenderize them.

7..After a minute add a few tablespoons of the pasta water,enough to cover base of sauce pan,let simmer for a minute to thicken the sauce then add your drained paster and stir then cover for 30 seconds and remove from heat.

Add a splash of olive oil and toss then serve.

Bouon  appetito!


Mukimo…how to describe it… a food ,a staple of the Eastern and Central parts of Kenya especially to the communities living around Mount Kenya,the second highest peak in Africa that stands at an elevation of 5,199 metres.In the early morning when we visited my grandma we could actually see the mountain top from her house.

Back to Mukimo…its mashed potatoes with peas,corn,beans and some vegetables thrown in for color..There are as many ways to make it as there are to make chapatis but here is mine:

After some muscle work you get this…..


10  medium-sized potatoes(red)

1 cup green peas

1 cup shredded pumpkin leaves

3 cloves minced garlic

1 medium-sized onion

1/4 cup fresh cream

4 tablespoons milk

salt to taste

2 tablespoons  corn oil

 1 cob shelled sweet corn(optional)


1.Put your peeled and cleaned potatoes in a medium sized saucepan and add water till it covers the potatoes,cover the saucepan and bring the potatoes to boil then add your green peas.Boil till potatoes are cooked and fork easily passes through them,may take about 10-20 minutes and peas soften.

2.Drain the potatoes and peas and in the same saucepan add the corn oil,then sliced red onion, fry till so ftened then add garlic,fry for a further 30 -60 seconds then add the shredded pumpkin leaves and salt to taste and cover.Let cook for about 5-7 minutes covered  on medium low heat.

3.Add your sweet corn if using then the drained potatoes and peas and cover for a further 5 minutes.

4.Remove from heat and using a mwiko(wooden spoon used for making ugali) or a potato masher mash the potatoes  to break them for about 5 minutes.

5.Return to heat and make a well with your wooden spoon then add cream and milk,heat till it bubbles then turn off heat,and mash till its soft and creamy.

Mashed mukimo…….thats my mwiko on your top right.

It is great with any kind of beef/chicken stew or on its own with a colorful salad.

NB:Red/pink/brown skinned  potatoes are my firm favourite for mashed potatoes as they give a better consistency



Olive oil is a favourite of mine,i use it for salads,for my skin and even at times for eczema .

I love the Pietro Coricelli brand and whenever i have money to spare i get myself a bottle.

Olives are mentioned in the Bible,they are synonymous with the holy land ,the  trees are native to the mediterranean region and in classical greek mythology it is said  the goddess Athena gifted the Greeks with the Olive tree.

Olive tree photo courtesy of

The tree which bears fruits from which olive oil is pressed from can live for as long as 3000 year.

Olive oil has many uses outside the kitchen,I have used it on my hair ,as a moisturizer on my skin and on my little pumpkin Emma.

For the kitchen it is great especially when making pasta sauces,sauteing vegetables,making chapati/flat bread dough,in salads as  dressing,on bread,oven roasted chicken……..  the list is endless.

I imagine heaven smells of garlic sauteing in olive oil…

A gramme of olive oil gives about 9 calories and like all good things you should not gulp it down no matter how good it is,use a minimal amount to give your food the delicate flavour for which olive oil is famous for.

As a rule you never ever over heat olive oil especially the extra virgin and virgin oils as they easily burn.

Do you have any uses of olive oil you can swear by.

Share them  in the comments section


One day I would love to have my own farm,have cows,a chicken coop,pigs the whole shebang with designer boots and sunglasses to match.

A beautiful cow with such amazing eyes…..from pinterest

I imagine myself rising up before cock-crow to make sure my cows which will all have cute names are getting milked as they listen to Mozart or Bach.I hear music calms them and makes them let down more milk…ahem..


For the longest time i have not seen a tub of cream on the supermarket shelf of the area i live in for some time,remember the milk crisis in Kenya ..?

Well it seems its over because all over sudden i ave seen sour cream,fresh cream even butter on the supermarket shelves and milk prices went down.

This definitely called for celebration and since i cannot pop champagne for now i bought myself fresh cream, whole 250 ml can,what can i do with it.

I made some creamy vegetable stew that we had with coconut rice and my kids loved it.

Here is the recipe.


500 grammes chopped mixed vegetables(green peas,french beans,carrots and sweet corn)

1 teaspoon minced garlic

1 medium-sized grated carrots

2 medium-sized ripe tomatoes

1 level tablespoon tomato paste

a dash of black pepper and salt to taste

2 tablespoons fresh cream.


I1.n a saucepan fry the onions till soft ,add the 1/2 teaspoon of minced garlic let it fry on low heat for 30 seconds then add the  grated carrots and tomatoes fry for a minute,add tomato paste let cook for a minute then add the rest of the vegetables.

2.Add salt and black pepper to taste and cover the pan and leave to cook on medium high heat for 5 minutes.

3.Add just enough water to cover the bottom of the pan let cook for a further 3 minutes let it simmer,then add the 2 tablespoons of cream and stir continuously till it melts into the stew and there are no lumps left then turn off heat.

Great with some savoury or coconut rice or chapati.


In my mind nothing defines Indian cooking like turmeric.

India  is the home of curries,we would not be enjoying the tastes of India if it wasn’t for this spice that when  used in spice blends  gives dishes  their distinct  yellow colour.

Though it is  widely available in powder form,the turmeric root resembles the ginger root.

Turmeric powder.

Its has no noticeable flavour and is mainly used for its color,but it is blended with other spices which then add flavour to whatever dish it has been used in.

It can be paired with garam masala,ginger and garlic paste,hot chilli peppers,coriander,and cummin.

It will transform your dish of boiled rice into a lovely yellow color that stands out.

It gives stews a lovely yellow undertone and  transforms everything it is added to without changing the dishes flavour.

It  has been claimed to have medicinal properties which include being a natural liver detoxifier,as a natural treatment for arthritis and rheumatoid arthritis due to its anti inflammatory properties and as a natural pain killer.Read more about turmeric benefits here.

Indian women have also been said to use turmeric as an anti-ageing agent in paste form


History has been very unfair to the cabbage as for quite a long time it has relegated the cabbage to a nondescript position as a poor mans vegetable.

Yet the vegetable has been known to contain anti carcinogenic properties that may help fight cancer as well as prevent growth of malignant tumours.

Cabbage contains significant amounts of the B,K and E vitamins as well as Vitamin C and A.

Vitamins are an essential component in the regulation of body functions from playing a role in immunity to helping in blood clotting,a role vitamin K plays very well.

It is also rich in the essential minerals potassium and since it is low in sodium is good for anyone with hypertension or oedema.It also has considerable amounts of calcium and phosphorus which are known bone builders.

Cabbage is great in salads or steamed.It is best to cook it for as little time as possible as it loses a lot of its Vitamin component when cooked.

If cooking make sure it retains its bright color and crunchy consistency so that you get the best from it.

When shopping it is best to go for firm cabbages,with bright green and from leaves and keep off cabbages that have started to turn yellow.

You can make salads with them fresh from the market but i have found once i store them in the fridge then it is better to steam them with just a little olive oil and grated carrots.

Here and here are recipes to start you off.


How many times have you passed by this fruit at your local market and wondered WTH it was?

Pile of custard apples together with red dragon fruit from

The custard apple is a very sweet fruit as a result of the naturally occuring sugars it carries.

It is very rich in Vitamin B1 and B2(Thiamin and Riboflavin)

It is also a good source of vitamin C,magnesium and potassium.

It ripens pretty fast once mature and its pulp can be blended with other fruits  to make shakes or with milk.

You need to sieve the pulp first to get rid of the seeds.

Its best to buy them when they arent ripe yet and store them in a cool dry place.

Follow this link that has recipes from the Australian Custard Growers Association on how to use the fruit for various dessert dishes.

Once ripe the outer flesh softens and gives slightly when pressed but you need to be careful it doesnt get too ripe which then turns the pulp inside  to a mushy consistency.

The flesh inside is white/off white and that’s what you want to eat, it is simply delicious!


Pasta comes in all shapes and I could not resist turning the packet of elbow pasta into a pasta salad I could not get enough of.

Colour was  got from all manner of vegetables and I used broccoli and carrots.

You can use other vegetables but these are the ones i had at hand at the  time.

Now back to the pasta

Bowl of bow-tie pasta salad with tomatoes from


1 cups dry bow tie pasta

1/2 cup broccoli florets

2 medium-sized carrots grated

salt and black pepper to taste

Salad dressing

3 tablespoons olive oil

1 tablespoons freshly squeezed lemon juice/white vinegar


1.In a suitably sized  saucepan bring water to  boil,add the broccoli and let it boil for 2-3 minutes,not more so that broccoli retains its bright green color.

2.Scoop out the broccoli with the help of a slotted spoon/large sieve and run cold water through the broccoli florets to stop the cooking.

3.When the broccoli water returns to boil add some salt and add the pasta,stir and let cook for 6-7 minutes till al dente.Drain the pasta.

Put the pasta into a   bowl and drizzle some olive oil,toss to keep it from sticking together.

4.In a salad bowl put about 3 tablespoons olive oil,lemon juice add 1/4 teaspoon of crushed black pepper and a pinch of salt then use a whisk to mix these together.Let flavours meld for 15 minutes and to allow pasta to cool.

5.Add the grated carrots,broccoli and by now the pasta has cooled,add it to the rest of the ingredients and toss.Taste and adjust salt/black pepper to suit you.

6.Cover the bowl with cling film and put in the fridge ready to serve.

Buon appetito