Light watermelon refresher that is great for those hot sticky scorching days.
Today is international women’s day and I got these two quotes to share with you.
“A woman with a voice is by definition a strong woman. But the search to find that voice can be remarkably difficult.” – Melinda Gates
“A woman’s guess is much more accurate than a man’s certainty.” – Rudyard Kipling
As a woman, I believe there is so much that we are capable of even when society says otherwise. But in order for us to be able to do so, we need to unite forces and have each others backs, believe in each other and support each other. It is my hope and prayer this holiday that we all take time to look deep within our souls and search what out purpose is and use it to uplift fellow women and our society. Today, to celebrate the phenomenal women in our lives, I am sharing a simple yet refreshing watermelon drink made with 5 ingredients that you can easily find. But first, I have an exciting new feature.
I have been thinking long and hard about introducing fun features here on the blog. First off is this new feature called 5 Ingredients... I will feature dishes, drinks, desserts and recipes with strictly five ingredients. Because as elaborate as cooking can sometimes get, there needs to be dishes that can be made in less time. I am already excited. Are you ready to join me in this challenge?
What you will need:
Watermelon
Water
Sugar
Lemons
Ice cubes
Method
Wash the fruits. Cut the watermelon into cubes. In a blender combine watermelon, water and sugar. Blend till smooth. Using a strainer, strain the juice till the large particles of the seeds are nonexistent. Squeeze in the lemon juice. Serve with lots of ice cubes.
PS: I did not put any specific measurements because they do vary based on each individuals taste and preference.
Juicy Nile Perch Burgers with sliced Jack cheese, pickled onions and herbed yoghurt.
Two Nile perch recipes in one month? Well, it is because I cannot get over the fleshy and goodness of the fish. There is comfort food and then there is ‘crave-food’ (I just made that up). Although these foods can be interchangeable, I personally think burgers fall in the ‘crave-food category. In the ideal world, burgers would be served for every meal. Sadly that does not happen . That is why this once in a while burger is the BURGER that you should absolutely try out. With my friends over at Paramount Dairies, I bring you this juicy fully flavored Nile perch burger with Sliced Jack Cheese which adds a rich savory cheesy taste to the whole combo. To fully comprehend the flavors that are at work here, I will explain each layer one by one.
First there are these patties that have fleshy Nile perch as the foundation, a mix of grated vegetables and spices, and some plain yoghurt to enhance the flavor and keep them moist.
Onions pickled in vinegar add a sour sweet taste and crunchy feel to the burger and some red juicy tomatoes.
Then there is the herbed yoghurt that has smokey coriander and thyme. Best part is you can flavor it anyway you want. I find coriander to go well with fish.
Buttered whole wheat buns that a toasted to add a crunch to the burger. And of course the cheese. Jack cheese is awesome because not only is it delicious (you can eat it as is) but it melts well and it is already pre-sliced which is so convenient.
Observations:
Use plain yoghurt as it is easy to flavor however you want
To pickle the onions, you will need to thinly slice then and soak them in vinegar for about 20-30 minute or until they turn a bright purple color and are softened through.
To make herbed yoghurt, thinly chop all the herbs and add them to the yoghurt. Add salt and pepper to taste. Since the plain yoghurt is a bit sour, salt it generously to reduce the sourness.
To get the Nile perch fillet, boil fresh Nile perch with garlic and ginger(for flavor) for about 10 minutes or until the flesh is soft to the touch.
Watch the video for a tutorial on how to make the Nile perch patties and how to assemble the burger.
What you will need:
Burger
Whole wheat buns
Butter/Margarine
Nile Perch fillet
Sliced Jack cheese
Fully ripe and juicy tomatoes
Pickled Onions
Herbed yoghurt
Nile Perch Patties
2 C. Boiled Nile perch fillet
½ C. Grated Carrot
1Tsp. Grated Ginger
1Tsp. Garlic, finely chopped/Garlic powder
¼ C. Green pepper, finely chopped
2 Large Eggs
2 Tbsp. Plain yoghurt
¼ Tsp Black pepper, ground
¼ C. Wheat flour
¼ C Dehydrated Soy meat, ground/Breadcrumbs
Salt to taste
Cooking oil
Method
Nile Perch Patties
In a bowl, combine all ingredinets starting form the first to the last while mixing well. Once all the ingredients are incoporated, Uusing your hands, for the patties according to your desired thicknes and the size of the buns. Place on a plastic surface. This prevents them from sticking. Cling film will work well. Heat a not stick pan and a dd alittle oil. Place the patties in the pan and let them cook for 3-5 minutes on each side. Once they have turned golden brown, Remove from fire. Repeat the same till the mixture is done. Makes about 8 patties.
Assembling
Cut the buns into two horizontally. Spread a generous amount of butter/margarine. Toast the buns till moist inside and crispy on the sides. Spread the herbed yoghurt on the bottom part of the bun. Next place the tomatoes, the Nile perch patties, the pickled onions and finally top with sliced jack. Top with the other piece of the bun(the top part should be hot enough to melt the cheese a little). Serve with your favorite drink.
This is what happens when you end up harvesting a young pumpkin. In life there are times when we totally do insane things which in turn end up being masterpieces. I keep saying I have had my fair share of failed recipes in the kitchen. But see, the thing with failure is that it pushes—forces even— you to keep trying till you get a better outcome. I believe failure is necessary for success. But words are easier said than done. Having to create and develop recipes in the past couple of years has taught me to take failure as a part of the natural human process because without failure, we really would not know what success is. Now this pumpkin stir fry first fell into my category of failed recipes but over time with constant trying and recreation, it is what it is now. Because now I realize, similar to this amazing stir fry, harvesting a baby tender pumpkin is not a waste after all.
What you will need:
1 C. Young tender pumpkin, thinly sliced
1 C. Carrots, julienned
1/2 C. Green pepper, julienned
1/2 C. Green beans, julienned
1 Large onion, thinly sliced
2 Garlic cloves finely chopped
1/2 Tsp. Ginger, finely chopped
1 Tbsp. Dark Soy sauce diluted with 2 Tbsp. water
Black pepper
A pinch of sugar
Salt
Oil
Method
Place a pan on high heat. Add oil. Add the pinch of sugar and let it melt and turn slightly brown(but not burnt). Add garlic and ginger. Let it brown a little and then add the pumpkin. Keep stirring. After 3 minutes, add the green beans and keep stirring. Add the onions and carrots. Next add the green pepper. Keep stirring so they don’t burn since the heat is high. Pour in the soy sauce little by little while continuing to stir till the vegetables are slightly tender but still with a bite. Sprinkle salt and pepper and give one last stir before removing from fire. Serve hot.
Elections are tomorrow and I hope and pray you all have a smooth voting session.
A Kitchen In Uganda 