Saturday, 17 June 2017

Chili Cheese Dogs

1lb ground beef
1 pack hot dogs (cooked)
1 (8oz) can tomato sauce
1 (8oz) can chili beans
1 onion (chopped)
2 garlic cloves (minced)
1 chicken bouillon/stock cube
1 teaspoon oregano, paprika, pepper flakes
1 pack shredded cheddar cheese

Add some vegetable oil to a saucepan, add the onions, garlic and ground beef. Brown the beef then add the bouillon, oregano, pepper and paprika and cook together for about 3 minutes.

Once the seasoning is well incorporated, add tomato sauce and simmer under low heat for 5 minutes.

Now add the chili beans (I chose to strain the beans from the sauce but feel free to add the sauce if you wish), simmer for about 3mins.

Turn off the heat and set aside while you assemble the hot dogs.

Add the hot dogs to the buns and place in an oven-safe pan.

Spoon some chili sauce on each hot dog and finish off with cheese. I like lots of cheese on my chili cheese dogs so I am very generous with the cheese. Feel free to go sparingly if you don't like cheese.

Bake in the oven until the cheese is well melted. Garnish with some chopped onions and ENJOY!!!

Sunday, 12 February 2017

Shrimp Alfredo

Green bell pepper
Red bell pepper
Heavy cream
Parmesan cheese
Olive oil
1 knorr cube
Salt n Pepper

Add olive oil, garlic and shrimps to a pan and season with the knorr, salt and pepper.

When the shrimps turn pink, add the chopped vegetables and sauté for a minute.

Remove the shrimps and veggies from the pan to avoid overcooking and add the cream and cheese.

 Once the sauce thickens, add your chopped parsley.

Throw in your cooked pasta and mix well.

Enjoy your delicious shrimp alfredo...PS: You can sub the shrimp for chicken.

Saturday, 8 October 2016

Spaghetti and Meatballs

Ingredients for the meatballs:
1 lb ground beef
1/2 lb ground pork
1 large egg
2 tablespoons breadcrumbs
2 tablespoons chopped onions
2 tablespoons chopped basil
Salt and pepper to taste

Ingredients for the tomato sauce:
10-15 large tomatoes
1 scotch bonnet pepper (optional)
1 large onion bulb
Bouillon cubes (maggi/knorr)
Salt and pepper

Mix all the meatball ingredients in a bowl and roll balls into preferred size.

Fry the meatballs in shallow oil. You will make the tomato sauce with the same oil so don't use too much oil or too little. (I used about 2-3 cooking spoons of vegetable oil).

After the balls have browned on all sides, take them out of the oil and set aside.

Now blend all the ingredients for the tomato sauce and pour into the oil.

Cover the pot and let it simmer for about 5-10 minutes. Then season with salt, pepper, maggi and curry. Add the meatballs and simmer for another 3 minutes.

Add some freshly chopped basil leaves to the tomato sauce.

Serve over cooked spaghetti and finish off with some shaved parmesan cheese.

Wednesday, 10 August 2016

Cheesy Garlic Bread

Any bread of your choice (i'm using a French baguette)
½ cup of butter (1 stick - at room temp)
1 tablespoon crushed garlic
Freshly chopped parsley
1 cup shredded mozzarella cheese
Freshly grated parmesan cheese

Make the garlic butter by mixing the butter, garlic and parsley together.

Cut the bread into about 1 inch slices and spread the garlic butter on each slice.

Load each buttered slice with mozzarella and parmesan cheeses. Finish off with a few sprinkles of parsley.

Bake for 5 - 10 minutes or till the cheese is well melted.

Wednesday, 22 June 2016

Home-made Ice Cream

Ingredients for the base:
1 cup heavy whipping cream
½ cup condensed milk
1 teaspoon vanilla flavoring

Add the vanilla and cream to a bowl and whip till you form stiff peaks.

Add the condensed milk and whip some more till it's well combined.

After making the base, add whatever you like to it...Play around with flavors.
To make cookies and cream flavor, add some crushed oreos and fold with a spatula.

To make mint chocolate chip flavor, add some finely blended mint leaves (or 1 teaspoon mint flavor) and some chopped chocolate. Add a drop of green food color to get the green color. Fold with a spatula till well combined

To make strawberry flavor, blend some strawberries and strain into the base. Fold in with a spatula but just enough so streaks of strawberries are visible.

To make nutella flavor, add nutella to the ice cream base and fold till well mixed.

Transfer ice-cream to a clean bowl and freeze overnight before serving.

Mint Chocolate Chip


Strawberry delight

Cookies and Cream

Thursday, 14 April 2016

Creme Caramel

Ingredients for the custard:
1 ½ cups evaporated milk
2 large eggs + 1 yolk
3 tablespoons sugar
1 teaspoon vanilla extract

Ingredients for the caramel:
½ cup sugar
3 tablespoons water

Combine half cup of sugar and 3 tablespoons of water in a pan and heat. Do not stir the mixture. Hold the pan by the handle and swirl gently till you get an amber color.

Divide the caramel evenly between 6 silicone cups and set aside while you make the custard. You can use 4 ramekins if you have those...or foils cups. (If you're using silicone cups (like me), have them in the pan they'll be baking in before you fill them. It'll be easier to transport into the oven).

Now add the eggs, vanilla and sugar to a bowl and whisk thoroughly. Add the milk and whisk well to combine.

Divide the custard evenly into the caramel cups.

Pour boiling water into the baking pan till it's about half way up the sides of the cups.

Pop into the oven and bake till the center is set. Baking time will depend on your oven temperature and the size of your cups (mine baked for 20mins at 200C). When they are set, remove from the pan and let cool. Refrigerate for at least 3 hours or overnight before serving.

Enjoy the creamy goodness of the easiest dessert ever ;)

TIP FOR PEOPLE THAT DON'T HAVE AN OVEN: This dessert is actually steamed and not "baked" per se, so you can totally do this on a stove. Just use a foil bowl instead and cover with foil. Add to a pot of boiling water(make sure the bowl isn't touching the boiling water), cover the pot and cook till the center is set. I tested it and it worked.