Kenyan burger with Masala fries

Foodtrip 2019 is in Kenya and we are making one really big and delicious burger and  in Kenyan style with Masala fries.
Recipe I found here:
http://burgershereandthere.com/2014/01/21/kenyan-burger-recipe/

And as always I have made changes according to my possibilities and needs. 😊

From this recipe you will get four burgers.

Kenyan burger :
600 g ground beef
0,5 tsp garlic granules
0,25 tsp ground black pepper
0,5 tsp sea salt
Olive oil
Cheddar cheese
leaf lettuce
sliced tomatoes
4 soft hamburger buns
4 fried eggs
Curried Pink Sauce (recipe below)
4 fried eggs
Masala fries (recipe below)

Combine the meat, garlic granules, salt and pepper. Form eight thin patties. Heat olive oil in  non-stick skillet. Fry patties – add cheese after you turn them over and cover to melt the cheese. In the meantime, slice the buns into three pieces.  Lightly oil a non-stick skillet and grill the buns (grill both sides of the middle slice) until just lightly browned.

To serve, start with the bottom bun, add lettuce, tomato, one grilled patty, the middle slice of bun, a scoop of Curried Pink Sauce then the next patty, the fried egg and another scoop of the sauce. Top with the final bun and enjoy with a side of Masala Fries.

Curried Pink Sauce:
230 g mayonnaise
70 g ketchup
1 tsp curry powder
0,5 tsp white wine vinegar
Sea salt to taste

Combine all ingredients in a bowl. Keep in gold until ready to use. 

Masala Fries:
2 tbsp butter
2 cloves of minced garlic
1 tsp paprika
0,25 tsp Garam masala
0,25 tsp ground cumin
0,5 tsp sea salt
2 tsp tomato paste
2 tsp lemon juice
Cooked French fries (I used 750 g bag of Frozen fries)

In a small sauce pan, melt the butter and add other ingredients (except the fries) and cook for about 2 minutes until fragrant. Toss the Fries in the sauce and serve immediately.

Strawberry and spinach smoothie with Alma greek wild strawberry yoghurt drink

Strawberry smoothie:
1 banana (cut into sectors and frozen)
200 g freezed strawberries
1 bottle (275 g) Alma greek wild strawberry yoghurt
75 ml Alma pasteurized whole milk 3,8-4,2%

Spinati smoothie:
2 bananas (cut into sectors and frozen)
juice from half lime
50 g young spinach leaves
1 bottle (275 g) Alma greek wild strawberry yoghurt

Make two different smoothies.
Put smoothie ingredients into blender and blend until you get a even smoothies. Pour this to glasses in separate layers and serve with large coctail stick.


Recipe is made in cooperation with Valio Eesti AS

Quick & Fluffy Vitumbua – Tanzanian Coconut Doughnuts

This week we are in Tanzania and I ’d like to introduce to you Vitumbua. These are Tanzanian rice doughnuts.
Vitumbua should be golden and crunchy on the outside and have cardamom taste. The batter is made with coconut milk which makes these doughnuts pure white in the middle and melt-in-the-mouth.  Traditionally, they’re made using rice that’s been soaked overnight.

Recipe idea I got from here:
https://www.africanbites.com/vitumbarice-pancakes/#wprm-recipe-container-570269

Ingredients

Vitumbua:
400 g Veski Mati rice
1 package (11 g) dry yeast
225 g coconut milk, slightly warmed
165 g sugar
0,5-1 tsp salt
1 tsp ground cardamom+nutmeg

Coconut dipping sauce:
400 ml coconut milk
165 g light Muscovado sugar

Vitumbua:
Soak rice in large bowl overnight.
Drain the water and add in a blender together with coconut milk, spices, sugar, salt and yeast.
Blend until puree.
Pour in a large bowl, cover and let it rise in a warm area until doubled in size or when you see bubbles in forming.
Heat the pancake pan on a medium heat and brush the wholes with vegetable oil.
Add dough to warm pan until 3/4 full. Cook for 2-3 minutes from both sides. Originally it is used pan with deep holes, but unfortunately it was not to possible to find this kind of pan, so  i used usual pancake pan. 
Let the donuts cool sightly and enjoy with caramel dipping sauce.

Coconut Caramel dipping  Sauce:
Bring the coconut milk and brown sugar to boil together in heave bottomed pot.
Reduce heat to medium low, cook and stir frequently until the mixture is thick and the volume is reduced by about an half. It takes 20 minutes or more.

Mealie bread with blackened Chilies

Cornbread from Zambia is especially delicious, because it is made with fresh corn kernels instead of cornmeal. "Mealie" is th another name for corn in Zambia. This mealie bread is very moist and tastes delicious. The spice chilies taste grate with sweet kernels.

Recipe idea I got from here:
http://globaltableadventure.com/recipe/recipe-mealie-bread-with-blackened-chilies/

Ingredients:
450 g canned corn kernels, drained
4 M size eggs
4 tbsp melted butter
260 g flour
4 tsp baking powder
2 tbsp sugar
0,75 tsp salt

half of  chopped blackened chili pod. 


Blacken chili over flame or in pan. Chili should be black almost all over. Set a side to cool, then peel and dice it (leave seeds out).

Preheat the oven to 180 C.

Set aside 140 of corn kernels.
Then, in a blender, pulse together the remaining corn kernels, eggs and melted butter. Add in the last cup of corn and pulse briefly to combine. In a medium bowl, whisk together the flour, baking powder, sugar and salt. Then, stir in the corn mixture and diced chili. 

Spread in a greased bread baking tin and bake for 45-50 minutes.

Serve warm with salted butter and ice cold milk.

Jamie teardrop dumplings

Interesting and tasty recipe for celebrating spring. Dumplings with nutmeg taste, crispy pancetta and Valio Gran Regale cheese. Super combo and super easy to make

Recipe idea is from Jamie Oliver and as always I have made some minor developments in recipe:
https://www.jamieoliver.com/recipes/egg-recipes/semolina-teardrop-dumplings/

Dumpling ingredients:
3 M size eggs
300 ml milk
200 g wheat flour
200 g semolina
grated nutmeg
salt, black pepper

Sauce ingredients:
4 red onions
150 g pancetta
100 g Valio Gran Regale cheese (grated)
Grilled cherry tomatoes for serving

Take 4 red onions (with peels on) and bake these at 200 C for 1 hour until these are soft.

Mix eggs with milk, add flour and semolina. Season with grated nutmeg, salt and pepper. Mix into even dough and cover with food film. Let the dough rest for 30 minutes before using.

In time of dough resting, fry pancetta and add also roasted onions (chopped) to pan.

For making dumpling let water start to boil and season it with salt. Put half of batter into metallic kitchen colander (hole size ca 0,5 cm) and  push batter through colander using your hands. Put colander above the boiling water so the dumplings fall directly into the water. In this way you get the small teardrop dumplings.

Let the dumplings boil 2-3 minutes. If these are ready, then strain these throw the sieve and put dumplings to the pan with pancetta and red onion. Mix carefully so the dumplings will be covered with fat and will not stick together.

Make dumplings also from the second part of batter. Keep part of dumpling boiling water and set a side.
When all dumplings are done and added to pan, the heat the mix of pancetta, dumplings and red onions. Add  a little dumpling boiling water, so you will get a little amount of sauce.
At the end add grated Gran Regale cheese and mix carefully.

Serve immediately.

Eclairs from Veski Mati Multi- grain flour mix

Tasty eclairs covered with slightly sour glaze from Veski Mati Multi-grain flour mix. Usually I make ecairs from wheat flour. But this time I wanted to try something else. For filling I used Alma pasha quark cream and lemon glaze for covering.

From this amount you will get ca 16 eclairs

Eclairs:

85 g butter

180 g water

0,5 tsp salt

110 g wheat flour

2-3 pcs. M size eggs

Put water, butter and salt to the pan and heat until boiling.

Take the pan from the heat and add flour. Mix dough until you get an even dough ball.

Put pan back to the heat for 3 minutes and mix the dough all time.

Let the dough cool a little and mix eggs one by one to the dough by hand blender.

Put ready dough to the piping bag and pipe to the baking tray (covered with the baking paper) about 7 cm long sticks.

Bake eclairs at 200 C for 20 minutes. Open the oven door for a second and let the moisture come out from the oven. Then reduce the oven temperature to 180 C and bake more ca 20 minutes. Eclairs should be light brown.

Let the eclairs cool down completely before filling with cream.

Cream

600 g Alma pasha quark cream

300 g Alma quark-cream without fat

50 g light Muscovado sugar

Whip sugar and quark cream. Put cream to piping bag.

Cut eclairs in half and fill with cream.

Lemon glaze

200 g powdered sugar

4 tbsp lemon juice (more if needed, because glaze should be so liquid that it is possible to cover with it the eclairs)

yellow food colour
blue  nonparells

Sieve the powdered sugar into bowl and add lemon juice and colour. Mix glaze and put glaze to the piping bag. Decorate eclairs with glaze and nonparells.

Keep eclairs in refrigerator overnight before serving.

Frango Grelhado or Peri-Peri chicken

Angola has been Portuguese colony until 1975, when she gained independence.This accounts for the major influence that Portugal has on Angola’s cuisine, including the large number of food products imported into the country.

Sundays are synonymous with braaiing in South Africa and Peri-peri chicken is one the dishes, what is served in this gatherings.

Peri-Peri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with chilli peppers (known as “piri-piri” in Swahili).

This dish is easy to prepare and ideal if you’re entertaining a large group of people – chicken is an affordable meat option and a little bit of marinade will go a long way. For the most flavoursome chicken, marinade you chicken pieces for at least 4 hours before braaiing.

Recipe I found from here:
https://reedvalley.com/frango-grelhado-portuguese-grilled-chicken/

Ingredients:

1 clove garlic, crushed
1 bay leaf, crumbled
1 tbsp. coarse salt
1 tbsp. smoked paprika
½ tsp. chili flakes / or fresh chopped chillies (deseeded)
½ tsp. freshly ground pepper
4 tbsp. olive oil
6 chicken thighs
1 lemon or lime, halved (optional garnish)

Mix all the ingredients together in a small bowl (except chicken and lime/lemon).
Put chicken with marinade to the bowl and watch that all chicken pieces will be covered with marinade. Put the chicken to freezer and let it season in marinade at least 4 hours or overnight.

Bake chicken in the oven at 200 C for 45 minutes or grill until the chicken is soft and you could easily remove the bone from the meat. Take chicken out of oven and squeeze lime or lemon juice over the chicken.

Serve warm chicken with green salad, fresh bread and glass of red wine.

Spring celebration cake

Light, fluffy and colourful cake for celebration of spring.


Sponge cake:
120 g wheat flour
1 tsp baking powder
100 g Alma pasteurised whole milk 3,8-4,2%
2 eggs
0,5 tsp vanilla extract
40 g Alma Eesti butter
170 g sugar
0,25 tsp salt

Preheat oven to 180 C.
Prepare cake tin. Slightly grease and flour round cake tin edges (diameter 20 cm). Bottom of cake tin cover with baking paper.

To make a sponge: In a bowl whisk together the flour, salt and baking powder. In a small pot heat the milk and butter until butter is melted, remove from the heat and set aside. In a large bowl beat the eggs with sugar until you get a strong foam. Add the flour mixture, butter mixture and vanilla extract and mix.
Pour the batter into the baking dish and bake for 30 to 35 minutes or until a toothpick stick in the middle comes out clean. Remove cake from the oven and set aside to cool. 

Liquid for sponge moisturing:
100 ml Alma cream 35%
50 g sugar

Mix sugar and cream and set a side.

Yoghurt mousse
600 g Alma Muah! garden strawberry with airy bisquit cream yoghurt
100 g Alma cream 35%
25 g sugar
3 tsp gelatine
3 tbsp water

Put gelatine into cold water and melt it into even liquid. Cool a little and then add it to yoghurt (in room temperature). Whip the cream with sugar and add whipped cream to yoghurt.

Strawberry mousse:
50 g sugar
2 tsp gelatine
1 tbsp water
150 g Alma cream 35%
25 g sugar

Put strawberries with 50 g sugar to pan and boil until strawberries are soft. Make puree from strawberries using hand blender. Put gelatine into cold water and melt it into even liquid, then add it to hot strawberry puree. Whip the cream with sugar and add whipped cream to cooled strawberry puree.

For decoration ca 300 g strawberries

Assembling the cake:
Cut cooled sponge into 2 even discs. Put one sponge disc into serving plate. Cover cake tin (diameter 20 cm) edges with cake film and put it over the sponge disc.
Cover bisquit with half of moisturing liquid. Cover cake tin edges with even strawberry slices, so the cutted face will be against the cake film.
Add carefully yoghurt mousse and let it cool in freezer until it is enouhg, that it is possible to add the layer of strawberry foam. Avoid from mixing these two layers.
Let the strawberry foam layer to set and add second sponge disk to it. Before adding a sponge layer you need to moisture it with second half of moisturing liquid from the cutting side. Keep the cake overnight in the freezer before serving.

Before serving remove the cake tin edges and cake film. Decorate according to your wishes.
Recipe has made in cooperation with Valio Eesti AS

Parsotto

Dish made from Veski Mati Pasta and rice mix is very similar to risotto. I also added dried Boletus mushrooms and grated Valio Royal Gouda Red Cheese.
From rice you can make risotto and from barley you can make orsotto (this is in Estonian language), then from pasta and rice mix you can make parsotto. 😊
Funny name and taste like in heaven.😉
Preparing method is very similar to risotto. 

Ingredients:
250 g Veski Mati Pasta and rice mix
for frying 20 g butter+ vegetable oil
1 smal red onion (chopped)
3 garlic gloves (chopped)
25 g dried Boletus mushrooms
750 ml chicken stock
150 ml white wine
100 g grated Valio Royal Gouda Red cheese
25 g butter
chopped parsley

Fry onion and garlic in butter-oil mix until onion is slightly glassy. Add Veski Mati Pasta and rice mix. Heat some minutes.
Add white wine and let it boil in low heat until wine is almost evaporated. Add dried mushrooms and start adding chicken stock in small portions. Boil in low heat and mix in time to time to avoid burning. If stock is almost evaporated then add new amount of stock. Repeat this until the rice and pasta are soft. 
Add grated cheese and mix until cheese is melted. At last add 25 g butter and chopped parsley.
Pariotto consistency should be similar to risotto consistency- slightly liquid and creamy.
Serve right away!


Head isu!