Tag: Made in Uganda

Herbed Cheddar Dipping Sauce

~ Sophie ~ 1 Comment

When it comes to making dishes with cheese, the possibilities are endless. A million plus one ideas pop into the head and I have to resist the urge to pair it with almost everything. December is a day away and this translates into holiday festivities filled with the gathering of friends and family. No gathering is ever complete without food. Good festive delicious food. I am excited already!

With that said, let us talk about this three-herb cheddar dipping sauce right here. It is the perfect combination of hearty, aromatic, scrumptious and healthy. When the right amount of coriander, thyme and parsley is added to this cheese dip, you get the most amazing sauce. With my friends over at Paramount Dairies, I bring you this herbed cheddar dipping sauce. This sauce not only is great to eat on its own but it can be used to accompany a wide range of fresh fruit and vegetables which makes it a perfect starter.

With the right amount of cheddar, this dipping sauce is not only hearty but very creamy, buttery and cheesy. Are you ready to make some dipping sauce?

 

What you will need:

1 C. Wheat (Baking) flour

1 C. Grated Cheddar cheese

2 ½ C. Milk

1 C. Butter/Margarine

1 Tsp. Coriander, finely chopped

1 Tsp. Thyme, finely chopped

1 Tsp. Parsley, finely chopped

2 Tbsp. Green Onions, finely chopped

Salt

Chilli oil (optional)

 

Method

Put a sauce pan on medium heat and add the butter/margarine. Let the butter melt slowly. Once the butter has melted, drop in some chilli oil and then add the coriander, thyme, parsley and green onions. Stir well. When an aromatic flavour is released, add the flour a spoon at a time while stirring. After adding half the flour, Add half the grated cheddar. Stir well to avoid clumps. Pour in a cup of milk and keep stirring. Add the remaining half cup of flour a spoon at a time while stirring. Add the rest of the milk and cheddar cheese and let .the sauce simmer for about three minutes. Add salt to taste and remove from fire

cheddar dip 7

Serve with sliced carrots, avocadoes, cucumbers, salt crackers and or bread sticks. Aside from the versatility of this dipping sauce, it is easy to make. Are you ready to conquer the holiday festivities with this dipping sauce? Hope you get to make this and let  me know in the comments below when you do.

🙂

Sophie

 

You can find Paramount Cheddar Cheese in major supermarkets in Kampala

 

 

 

 

Easy Sautéed Mukene

~ Sophie ~ 9 Comments

I finally got to share a mukene recipe. Mukene is so versatile it is a kitchen staple in our house. Mukene has gotten a bad name for the longest time and I was part of the craze. Firstly because of the fishy smell, secondly, the tiny bones that may or may not pierce you when you eat and thirdly, the bitter heads. All this is enough to make someone avoid mukene altogether. And I did for most of my child and teenage hood because ‘why cannot we just have real fish?’ was my constant argument. I realized though that it is a matter of perspective. As smelly as it is, mukene is filled with flavor on its own it doesn’t need a lot of ingredients. Plus after reading about its awesomeness here and here, you will be convinced to try it.

GET RECIPE HERE 

 

🙂

Sophie

 

Tea Masala Sweet Potato Rolls

~ Sophie ~ 11 Comments

There is a certain joy in baking I have discovered. Watching the chemistry that unfolds right before your eyes is amazing. Charcoal stove baking is even more adventurous and exciting. Using your instincts to regulate the temperature of the  make shift oven. Some creations fail miserably and some come out far better that you expect. I cannot say I am a charcoal stove baking expert yet but I have made these rolls on more than one occasion. Each moment, they did not disappoint. This recipe is inspired by the sweet potato cookies I made a few weeks ago. I cannot even begin to describe how wonderful they are. Tea masala adds a spicy kick to the rolls. Serve these with tea and you will not want to get out of that warm comfortable place especially with this weather.

 

What  you will need: 

Dough

4 C. Baking flour

¼ C +2 Tbsp. Sugar

1 Tsp. Tea masala

1 C. Milk (warm enough for the yeast to rise)

¼ C. Oil

2 Eggs

2 ½ Tsp. Active dry yeast

A pinch of salt

Filling

1 ½ C. Sweet Potatoes (boiled and drained)

¼ C. Milk

¼ C. Sugar

2 Tbsp. Tea masala

½ Tsp. Cinnamon

 

Method

Dough

Stir sugar in the milk. Add yeast and set aside for 5 minutes. Sift the flour in a bowl. Add the 2 tablespoons of sugar, salt and tea masala and mix well.  In a separate bowl, whisk eggs and oil till it becomes thick. Once the yeast has become frothy, pour the egg-oil mixture in the yeasted milk and stir well.  Pour the mixture in the flour and mix using a fork.  Knead with your hands till dough is formed. Cover the bowl and set aside in a warm place for  40 minutes.

Filling

In a bowl, mash the sweet potatoes with a fork. Add the milk, sugar, tea masala and cinnamon and mix well.

Once the forty minutes are up and the dough has doubled in size,  punch it and knead it some more for thirty seconds. Roll out the dough to about ½ an inch in thickness. Add the sweet potato filling and distribute it evenly. Roll the dough and cut  the rolls about an inch in width.  Arrange the rolls in a greased pan in two layers. Set aside and let the rolls rise for another 20 minutes.

While the rolls are rising, light a charcoal stove. Get two large aluminium pans (They have to be large enough for the cake/bread pan to fit in). Put ash in one pan (about two inches of ash). Put the pan with ash on the stove and cover that pan with the second pan. This is the ‘preheat’ moment. After  the rolls have risen for 20 minutes, put them in the oven. And bake for 45 minutes. To evenly regulate the temperature, add charcoal on top of the top pan after 25 minutes of baking.

I hope you get to try baking these rolls because amazing is an understatement.

 

🙂

Sophie

 

Disclaimer: This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by  Lauren from Sweet and Southern Lifestyle with the theme Holiday Baking