Spicy butternut soup

The season to eat and be merry is now upon us bringing with it so much joy and a whole load of food to stuff our bodies with. I always say February is my favourite month since its when I have my birthday, but I’m lowkey such a huge fan of December. It’s usually a bit cold and sometimes rainy here in Kenya, the perfect weather for a steaming hot mug of cocoa or a bowl of delicious soup. December is literally such a mood.

This month, I’ll start off with a really heart warming bowl of butternut soup that has recently become my favourite. I hate pumpkin. I hate everything to do with it- the smell, texture you name it! That said, I also hate anything related to it, butternut included, but I’m also growing my palate by trying out different foods. I know I won’t always love everything, but I’m trying my best to stop being too judgemental about certain foods.

So, I decided to make some butternut soup and see how that would go. I was mind blown by the amazing flavours and it is now my favourite soup. I still cannot eat butternut or pumpkin when not pureèd (yet) because, baby steps. But I know I will get there.

Read on for the recipe!

Prep time; 30 minutes

Cooking time; 25 minutes

Yields; 6 bowls

Here’s what you’ll need;

  • 3 Butternuts- peeled and diced into huge chunks
  • 1/4 cup of coconut milk/cream
  • 250 ml of milk
  • 1 tbs of soy sauce
  • 3 tbs of tomato paste
  • 1 large red onion- chopped
  • 1 tbs of fresh ginger and garlic- grated
  • 1 tsp of turmeric powder
  • 1 tsp of ground basil- you can use fresh basil as well
  • 1/2 a tsp of cinnamon powder
  • 1 sprig of rosemary
  • Chopped Corriander
  • Pinch of chilli powder (optional)
  • 1 tsp of curry powder
  • Salt to taste
  • Zest of 1 lemon

What to do:

  • In a pan over low heat, sautée the onions and ginger.
  • Add in the tomato paste, soy sauce, turmeric,cinnamon, basil, rosemary, chilli and salt then cover and let it cook for 2 minutes.
  • Add in the butternut chunks, coconut milk and milk, cover and let it cook over low heat for 20 minutes or until soft and mushy.
  • Pour everything into a blender and blend until smooth. It is at this point that you add in the Corriander.
  • Pour the pureè back into the pan and cook for an additional 3 minutes.
  • Serve in a bowl and enjoy!

Did you love this recipe? Share with me I’d love to know!

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Turmeric tea

For the past two weeks or so, I have been trying to cut down on the amount of caffeine I consume. That basically means I had to take less coffee and tea which I was sure would be a hard task because I’m kind of addicted (aren’t we all)

Like I mentioned in my rosemary avocado dip recipe a while back, I’m trying to eat healthy and gain weight in the healthiest way possible. I thought it would be hard cutting down on the caffeine but it had proved to be so easy. I’m now in love with turmeric tea!

Prep time: 0 minutes

Cooking time: 5 minutes

Yields: 1 cup

Here’s what you’ll need:

  • 1 teaspoon of turmeric powder
  • 1 teaspoon of tea/chai masala
  • Juice of 1 lemon
  • A cup of water.

What to do:

  • In a pan over medium heat, add all the ingredients and bring to a boil.

Serve hot and enjoy! I had mine with some cinnamon toast

I’d love to here your thoughts on this recipe. Do share!

Banana oat smoothie

I’m not a huge comic book or graphic novel fan, not sure why because I loooooovee super heroes. I guess part of the reason is that when I read a book, I like to create my own images in my mind. The last several years or decade have been a real boon for superhero lovers and Stan Lee was behind most if not all of it. Growing up with boys, I came to know almost all superheroes since they were the only movies we’d watch. I had no say whatsoever since majority wins and I was the only girl, so it was inevitable. That said, I have Stan Lee to thank for creating wonderful memories for my brothers and I. He passed away last week on Monday at the age of 95 from pneumonia. I’m sure his characters and movies will live on but it won’t be quite the same.

That aside, I decided to make an oat smoothie to sip as I re-watched marvel superhero movies in honour of the great legend. Here is the recipe for my delicious banana oat smoothie.

What you’ll need;

  • 4 bananas
  • 1 cup of oats
  • 1 tsp of cinnamon powder
  • 2 1/4 cups of milk

What to do;

  • In a pan over very low heat, add in the cinnamon and oats then roast until it turns brown
  • Peel your bananas and mash them using the back of a spoon
  • In a blender, blend the milk, bananas and oats mixture to a smooth consistency. I did not add sugar because the bananas were already sweet enough.

I also added in some strawberry essence to add just a bit of colour and flavour.

Serve chilled and sip away😊

Really easy right?

Did you love this recipe? Share with me, I’d love to know!

Coconut and chocolate chip oat cookies

It’s the second week of November so here’s your dose of oat goodness. If you have been following my blog then you definitely know that this is the second recipe in my month-long oat series. Thank you for always stopping by. If you just stumbled upon this post, then welcome aboard the oat ship😁, you can read the previous post HERE

I have never baked cookies. Don’t get me wrong, I love them! But the idea of baking cookies had never looked appealing to me. Simply put, the thought scared the living daylights out of me. I used to think the process that led to those crunchy, sugary masses of goodness was complicated and totally way out of my league. But life is about always challenging yourself, moving past your fears and going the extra mile. So, I decided that I will bake cookies, not just any cookies though- oat cookies- I will learn from my mistakes and teach you guys how to make them.

I won’t lie by saying that once I decided to bake them I had completely forgotten about my fear. No! I was still scared that I kept popping my head in the oven every few minutes just to check on them😂. They turned out perfect, although I made a few obvious mistakes, but perfect nonetheless.

Prep time; 15 minutes

Cooking time; 30 minutes

Yields; 12 cookies

Here’s what you’ll need;

  1. 1 cup of all purpose flour
  2. 1 tsp of baking powder
  3. 2 tbs of sugar
  4. 3 tbs of dessicated coconut
  5. 1 cup of oats
  6. 1/2 a cup of chocolate chips
  7. 1 egg
  8. 4 tbs of melted warm butter/ margarine
  9. 1/2 a cup of yoghurt
  10. 4 tbs of coconut cream/ milk. If you can only get coconut powder, just mix it with some warm water.

What to do;

  • Preheat your oven at 175°C
  • In a bowl, mix all the wet ingredients; yoghurt, coconut milk/cream, egg and butter/margarine.
  • In a separate bowl, mix the dry ingredients; oats, flour, sugar, baking powder and the dessicated coconut. Don’t add in the chocolate chips at this point.
  • Pour the wet ingredients into the dry ones or vice versa and mix until well combined. The consistency should be sticky to the touch.
  • Add in the chocolate chips.
  • Scoop your cookie dough onto a baking tray lined with a baking sheet or coated with oil then dusted with some flour.
  • Using a fork, press onto the scoops you’ve made and flatten them just a little bit. This also creates beautiful patterns on the cookies.
  • Bake them in the oven at 175°C for 30 mins.

There’s a video up on my instagram stories showing you the whole process including a few mistakes I made. You can still catch it in my highlights incase you miss it.

Did you love this recipe? I’d love to know! Share with me through the comments.

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Twitter; @stacey_achieng

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Strawberry oat pancakes with passion fruit syrup

November is finally here and I can’t imagine we are less than 60 days away from finishing the year. It has been an emotionally exhausting year for me and I’m happy we are near the end. That said, I am also very proud of myself for embarking on this blogging journey and not giving up along the way despite not being at my most stable.

This month I will be serving you oats in every dish. I have dedicated my time and energy to give you guys this amazing month-long series on oats, with a new and detailed recipe each week for all the four weeks.

I started eating oats this year. Initially, when I bought them, all I wanted was to have them for breakfast as I chilled and watched the TV, just as it was done in movies😂. I wanted to experience what eating oats was like because I had never had them before. My mom laughed at me, telling me how I was being silly (which in all honesty I was) and that oats weren’t as appealing as they were made out to be. I was determined to prove her wrong. Surely, food that was always eaten in movies couldn’t be that bad, right? Or so I thought.

So I proceeded to make myself my first bowl of oatmeal, making sure to follow the steps of preparation on the box. I didn’t want a single thing to go wrong. Soon enough though, I realised that not all that glitters is gold😂. It tasted horrible, was bland and I hated the texture. I couldn’t let my mom win though, so I told her that it actually tasted nice and I loved it, which was the exact opposite of my experience. I was so dissapointed, but not ready to give up on oats. They have amazing health benefits which you can read about HERE

My first recipe will be strawberry oat pancakes with a bomb passion fruit syrup that will literally have you begging for more.

Prep time; 15 minutes

Cooking time; 30 minutes

Yields; 12 pancakes

Here’s what you’ll need;

☆ for the pancake batter

  • 2 cups of all purpose flour
  • 1 cup of rolled oats
  • 5 tbs of sugar
  • 1 tsp of cinnamon powder
  • 1 egg
  • 500 ml of milk
  • Strawberry essence / actual strawberries

☆ for the passion fruit syrup

  • 5 medium sized passion fruits
  • 5 tbs of sugar
  • 1/2 a cup of water

How to prepare;

  • In a large bowl mix all the wet ingredients; milk, egg and strawberry essence
  • Using a grinder, grind the oats until it turns into fine powder
  • In a separate bowl, mix all the dry ingredients; all purpose flour, sugar, cinnamon and the ground oats.
  • Pour the wet ingredients into the dry ones or vice versa and mix until well combined. The consistency should be in between thin and thick, such that it pours from the spoon smoothly.
  • In a pan over low heat, pour your batter using a ladle and spread it all over the pan.
  • Cook both sides until they turn brown not forgetting to add in some oil.
  • In a different pan, cook the passion fruit pulp, sugar and water over low-medium heat
  • Pour it into a bowl and let it cool

Gently drizzle the syrup onto your pancakes and enjoy as either breakfast or as a dessert!

Share with me your thoughts on this recipe, I’d love to hear them!

Chai masala apple rings

Wassup people!

Today I’m feeling extra energetic y’all. It might just be sugar rush from the amount of sweet stuff I’ve had this afternoon, but who cares! I’m full of energy, happy and about to dish out an awesome recipe! Moreover it’s Monday and instead of nursing a nasty hangover from the long weekend, I’m out here being productive. If this is not adulting then I don’t know what is lol.

Today’s recipe didn’t look or taste as good as it does about three weeks ago. It was a total disaster, but we learn from our mistakes and so here I am again with the improved *and very tasty* version.

What you’ll need:

  • About 4 apples. I suggest you use granny Smith apples because they’re tart and they’ll go well with the sweetness of the batter. It’s okay to use other types of apples too, they will yield the same result but sweeter.

  • 1 cup of apple cider vinegar
  • 3 tbs of sugar
  • 4 tbs of chai (tea masala)- chai masala is a warm mixture of spices so if you can hardly find any, make your own by mixing ground; cardamom, cinnamon, nutmeg, cloves and just a little black pepper
  • 100g of self raising flour/ all purpose flour

What to do:

  • Slice the apples and put them in a bowl with a mixture of water and 1 tbs of apple cider vinegar. Doing this prevents oxidation which is the reason why cut apples turn brownish

  • In another bowl, mix the sugar, flour, chai masala and apple cider vinegar into a thick pancake batter-like consitency.

  • Core (cut out the middle part where the seeds are) your Apple slices. I used a knife and it did a pretty clean job. You can use a cookie cutter if you have one.
  • Dip the slices in the batter after patting them dry using a towel. This ensures they don’t dilute the batter making it lose. It also dries off excess water from the apples.
  • Using a fork, drop them into a pan with hot oil. Deep frying until golden brown. Don’t leave the apple rings in the oil for too long though, the heat causes the apples to expell some of their water into the oil making it splutter.

Serve hot or chilled with chocolate sauce

Enjoy!

Did you love this recipe? Share with me, I’d love to know.

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Rosemary avocado dip

Hello!

If you have been following my blog, then you already know about my love affair with rosemary. It has grown to become my favourite herb and I think I have learnt almost everything about it, from preservation to proper storage. I use it in almost all my dishes nowadays and the faces my family makes after tasting them fills me with pure satisfaction.

Today, I wanted to make something fun and easy because I was cooking with my youngest brother, Booker, so the easier the recipe the faster it would be for him to learn.

I have also been trying to eat healthy for a few weeks now so I decided to develop a healthy recipe. One that is tasty but still a healthy snack. So I present…rosemary avocado dip!

Read on.

Here’s what you’ll need:

  • 2 large avocados
  • About 1/2 the juice of a lemon
  • A handful of chopped Corriander
  • A tbs of finely chopped rosemary. Don’t add in more than necessary because rosemary has a really strong flavour which can be off putting.
  • A pinch of salt
  • 250 ml of natural plain yoghurt.

What to do;

  • Put all your ingredients in a blender then blend until well smooth.

Enjoy with a side of side of carrots.!

This has to be the easiest and quickest recipe I have ever posted😂

Did you like this recipe? Share with me, I’d love to know!

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