Category: fusion

Carrot Fried Eggs

~ Sophie ~ 8 Comments

I think eggs are the perfect breakfast food. Not everyday though. There is something so warming about waking up to the aroma of frying eggs. Somehow it  makes the  day look and feel promising. Don’t you feel the same way about breakfast eggs? Grated carrot and onion enhance the flavor, texture and character.

What you will need:

1 Large carrot

1 Medium sized purple onion

2 Eggs

2 Tbsp. Cooking oil

Salt

Method

Grate  the carrot in a bowl and set aside. Thinly slice the onion and add in the bowl with carrot. Crack the eggs in the bowl.  Add salt and then whisk till frothy. Heat oil in a frying pan and gently pour the egg in. Reduce heat and let the egg cook for five minutes. Flip it and let the other side cook for another five minutes on low heat. When the sides are crispy, remove from fire. Serve with a coleslaw salad or sliced avocado.

This takes less than 20 minutes to prepare which makes it an ideal breakfast dish.

 

How do you like your breakfast eggs? Let me know in the comments section below.

 

🙂

Sophie

 

Banana Ice-cream Parfait

~ Sophie ~ 3 Comments

I have been shying away from making desserts in general because I think (and believe) they are a lot of work. Seriously! Until I came across a parfait. I used to feast my eyes on picture perfect Pinterest parfaits. Thinking, ‘who has time to do this elaborate dessert anyway’? Then someone simplified it by saying you just layer things in a tall glass. I was sold. I wrote it down on my list of foods to make because I was itching to make this supposedly easy parfait. Usually a parfait calls for yoghurt and as much as it is cheaper than ice-cream, I wanted this dessert to be fancy.

 

Funny story. One day we set out to create an ice-cream cake and we prepared everything. When it was time to arrange the biscuits and the ice-cream, we discovered the ice-cream was mostly foamy. How disappointing. Whenever we spooned it on top of a biscuit, it would just melt to the side and instantly become liquid. After that experience, I decided a parfait might as well be the right thing to do with ice-cream until I find one best suited for an ice-cream cake.

What you will need:

200gm Biscuits

500ml Ice-cream

1 Banana, fully ripe

A handful of roasted groundnuts(peanuts)

 

Method

In a bowl, crush biscuits till coarse and set aside. Peel the banana and thinly slice it crosswise then set aside. Coarsely crush the groundnuts and set aside. Prepare two tall glasses. Spoon ice-cream in (one spoon) the first glass. Next add a spoon of crushed biscuit on top of the ice-cream. Next add banana slices. Repeat the process till the glass is  full. Finish with a generous amount of ice-cream  then top with crushed roasted groundnuts. Repeat the process for the second glass. Chill the parfaits in the fridge for 5 minutes. Garnish with mint(or anything else) and serve.

 

What you get is a mixture of flavors and textures. It’s really good! Its basic but i am excited to try out new combinations in the future. The ice-cream melts fast so it soaked up all the other ingredients in the photo shooting moment. I realize this is way past valentines but, hey, you can still make this for your loved one(s).

Have a great week

 

🙂

Sophie

PS:I used strawberry flavored ice-cream and coconut flavored biscuits.

Stir-Fried Macaroni (Pasta)

~ Sophie ~ 1 Comment

Are you a fan of stir-fried food? This recipe is somewhere between stir-fried vegetables and noodles. I first attempted this on the Christmas of last year. It came out perfect. And by perfect I mean everyone loved it (even those who don’t fancy pasta in general). But I felt there was something missing. Then a few weeks ago, I had purchased soy sauce and recreated the recipe. The soy sauce changed the overall quality of the dish. As much as this pasta is stir-fried, I justify it with adding plenty of vegetables ha! This pasta dish works great as a main dish and as of right now, I have made it more than three times in a span of just two weeks. It’s that good!

What you will need:

500 grams Spaghetti pasta

5 Medium carrots, thinly sliced lengthwise

4 Large green peppers, thinly sliced lengthwise

2 Large purple onions, thinly sliced lengthwise

1 Tbsp. Ginger, finely chopped

3 Tbsp. cooking oil

½ Tsp Black pepper

6 Tbsp soy sauce

Salt

2 Handfuls roast groundnuts

1 Lemon

 

Method

Break the pasta sticks into three equal parts. Fill a medium-sized pan with water and let it reach boiling point. Remove lid from the pan and add the pasta. Sprinkle a little salt in the pasta while it cooks and make sure to stir occasionally to avoid clamping of the pasta strands. After 5-7 minutes, drain the pasta, wash with cold water and set aside. Over high heat, pour oil in a larger pan and let it cook for one minute. Add ginger and let it saute for one minute while stirring. Next add salt, and then the pasta.  Keep stirring the pasta using a fork and a wooden spoon (mingling stick).  After two minutes, add the onions and stir till they are evenly distributed in the pasta for two minutes. Add the green pepper and the carrots while distributing them evenly in the pasta.  In a separate bowl, add the soy sauce and dilute it with 6 tablespoons of water and mix well. Sprinkle the soy mixture in the pasta while stirring till also even distributed. Keep adding the soy sauce till it is over while constantly mixing. Make sure it does not burn. Remove from fire.  Coarsely crush the groundnuts (either in a grinder or manually with a glass) and sprinkle them on top of the pasta. Squeeze the lemon over the pasta (make sure the seeds are sieved). Serve Hot.

 

Have a great week

 

🙂

 

Sophie

 

Ps: You can add more soy sauce for more flavor and color

PPS: If you don’t like the crunchy texture of the groundnuts, you can finely grind them and add them in the pasta while it is still cooking, right before it is removed from fire, to achieve an overall nutty taste.

PPPS: Soy sauce is found in major supermarkets in Kampala