HOW TO MAKE SPAGHETTING CARBONARA:

Spaghetti Carbonara Recipe. A classic Italian dish made with spaghetti, bacon, eggs and cheese. Serve with a sprinkle of Parmesan and a warm bread roll. Sample our spaghetti carbonara recipe.

Step 1:

You will need…

• 200 g dried spaghetti
• 2 tbsp olive oil
• 6 bacon slices, chopped
• 2 egg yolks
• 35 g parmesan cheese
• 4 tbsp cream
• salt and pepper
• 2 tbsp parsley, chopped
• 2 saucepans
• 1 wooden spoon
• 1 colander
• 1 bowl
• 1 spoon

Step 2:

Cook the pasta

Prepare a pan of boiling water and season with salt. Place the pasta into the pan and push it down with your wooden spoon, so that all the spaghetti is submerged under the water. Add half of the oil and cook for roughly 7-10 minutes.

Step 3:

Render the bacon

Meanwhile, into a warmed second pan add the olive oil, then the chopped bacon. Stir and let it render, stirring for a few minutes. To render simply means to melt the fat. Then turn the heat off.

Step 4:

Combine the egg yolks, parmesan and cream

Place the egg yolks into a bowl, then the cream and the parmesan cheese. Combine it all together.

Step 5:

Drain the pasta

When the pasta is cooked, transfer it into a colander, then place the colander back on top of the saucepan to drain the excess liquid.

Step 6:

Cook the egg mixture

Once the pasta is thoroughly drained, quickly place it back into the pan of bacon fat and stir well to coat the pasta. Then pour in the egg mixture and mix thoroughly.

After mixing thoroughly, season with salt and pepper and add the chopped parsley. Use the tongs to place a generous helping onto each serving plate.

HOW TO MAKE OSSO BUCO

Step 1:

YOU WILL NEED:

• 4 pieces of veal shank , bone in, cut into pieces 3-5 cm thick
• 4 tbsp flour
• 6 tbsp olive oil
• 25 g butter
• 4 bacon or pancetta slices , chopped
• 1 onion , chopped
• 4 celery stalks , chopped
• 3 carrots , peeled and chopped
• 1 head of garlic , halved
• 250 ml white wine
• 1 ltr veal or chicken stock
• 2 bay leaves
• a few sprigs of thyme
• 1 sprig of rosemary
• 2 tomatoes , chopped
• salt and pepper , to taste
• 1 whole orange peel , grated
• 1 whole lemon peel , grated
• 2 cloves of garlic , minced
• 2 tbsp parsley , chopped
• 1 wooden spoon
• 1 saucepan and cover
• tongs
• 2 trays
• 1 small bowl
• 1 spoon

Step 2:

PREPARE THE SHANKS:

Begin by generously seasoning all four shanks, with salt and pepper, on both sides. Then sprinkle with a light coating of flour and tap off any excess. This will help to give it a nicer colour and crust.

Step 3:

BRAISE THE MEAT:

Next, place the saucepan on high heat.
Add the olive oil and the butter and let it melt. When hot, and the foam of the butter has subsided, add two of the shanks and slowly brown them for 2-3 minutes on each side. Then remove and set aside. Add the other two shanks, and brown in exactly the same way. Browning the meat before braising it gives the meat a more roasted flavour. Remove the cooked shanks when ready and place with the previous two. If your oil looks burnt after browning the shanks, discard and start with some fresh oil, before proceeding.

Step 4:

COOK THE STEW:

To the same pan, add the bacon and allow to brown, for a few minutes. Next, add the onions, the celery, the carrots, and let them cook through, for about 3 minutes. Stir them in with your wooden spoon. Now add the garlic and let them cook for a few minutes, whilst stirring. Now, add the white wine and let it cook quickly for a few minutes then place the meat back into the pan, with your tongs. Cover it well with the stock. Then add the tomatoes, the bay leaves, the thyme, the rosemary. Bring it all to a simmer and then cover. Lower the temperature to a slow simmer and let it gently cook for about three hours.

TIP: If you prefer, you can also braise the Osso Buco in the oven but braising it in a pan will make it more succulent.

Step 5:

TEST THE MEAT:

At the end of the cooking time, take the lid off to check the meat for tenderness, by gently prodding it with a spoon and remove from the heat but keep warm.

Step 6:

MAKE THE GREMOLATA:

Put the grated orange peel into a small bowl. Add the grated lemon peel, the garlic and the parsley. Mix it together well with a spoon.

Step 7:

GARNISH AND SERVE:

Heap a portion of Osso Buco onto a serving, along with a spoonful of the vegetables and some of the sauce. It goes really well with polenta, a corn based mashed potato, as shown here, or risotto and many pastas. Finally add a spoonful of the gremolata on top. Remember to serve with a little spoon to eat the nutrient marrow! It might look rich but remember, it is also high in mono-saturated fats which help fight bad cholesterol. Enjoy!

THE BEST BANANA BREAD

NGREDIENTS (Nutrition)

• 1/2 cup margarine, softened
• 1 cup white sugar
• 2 eggs
• 1 1/2 cups mashed banana
• 2 cups all-purpose flour
• 1 teaspoon baking soda

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch pan.
2. Cream margarine and sugar until smooth. Beat in eggs, then bananas. Add flour and soda, stirring just until combined.
3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for about 1 hour (or till toothpick comes out clean). Remove from pan and let cool, store in refrigerator or freeze.

HOW TO MAKE HOMEMADE BABY FOOD:CARROTS.

Carrots are naturally sweet and make a great addition to the first foods given to baby. They are also great to mix with other veggies and fruit when baby starts to eat mixed foods.

INSTRUCTIONS:

A) Peel and slice the carrots in to 2-3 inch pieces and put in a steamer for 20 minutes or until tender. If you don’t have a steamer, you can boil the carrots as well. Add just enough water to completely cover them. If you can steam them, it is best to do it this way so that they retain the most amount of nutrients. I have also used a metal colander or strainer in the bottom of a pasta or sauce pot and that worked wonderfully!

Save the water in the bottom of the steamer or if you are boiling the carrots, don’t drain the water out of the carrots, instead scoop the carrots out with a slotted spoon, saving the water for the puree.



B)I make carrots as baby food according to three different stages in a baby’s eating development.


C)For the first stage eaters, to make carrots for your baby you will add all of the carrots to the food processor and puree, adding a little bit of water at a time until you get a smooth creamy consistency. You will prepare the carrots this way when you first give your baby carrots, at around 6 months of age.


D)The second stage eaters can eat foods with chunks, so I like to take half of the steamed carrots and add them to the food processor and puree them into a smooth consistency. The other half of the carrots are diced into chunks small enough to be mashed by small teeth and mashed with the gums in the back of baby’s mouth. I then mix the two textures together. This is good for babies around 7-9 months, or after they have a few teeth and are able to sit unsupported and eat chunkier foods without any trouble or choking.


E)The third stage eaters are self feeders and can eat small bite sized chunks. Start out with smaller chunks, based on how well your baby can mash up food. After they become full fledged eaters, you can cut them into larger slices or chunks. This is good for babies who are around 9-12 months and are doing well with finger foods.


F)Give the carrots time to cool off and spoon the carrots into ice cube trays. You need to make sure that the carrots have cooled down, as adding hot carrots into the plastic trays can cause a chemical reaction that will leach chemicals into the baby food that can harm your baby. Cover the ice cube tray with plastic wrap, or slide into a large freezer bag that can be reused at a later time. Put the baby food in the freezer immediately and do not allow it to sit out on the counter.

G)Once the food is frozen, pop out the baby food and place into a freezer bag and label with the date and contents and return to the freezer.


H)When you are ready to use the frozen baby food, you will need to take it out of the freezer with enough time to let it defrost in the refrigerator. You can pull out a portion at night before bedtime to feed your baby the next day. Once it is defrosted, it has to be eaten within 24-48 hours. If it is not used within that time, it needs to be thrown away. You can heat up the baby food, but only once, baby food should not be reheated more than that. You can also reheat food directly from the freezer, but you need to make sure that it has been heated through completely until hot, and then allowed to cool down to a warm temperature for baby.


I)When your baby starts eating mixed foods, you can pull out a cube or two of carrots and a cube or two of peas, apples or potatoes. Carrots also go great with other foods, try mixing up different foods and see how your baby likes it.

HOW TO MAKE PEANUT BUTTER COOKIES

YOU WILL NEED.

• ½ cups (120ml) sugar
• ½ cups (120ml) brown sugar , packed
• ½ cups (120ml) butter , room temperature
• ½ cups (120ml) peanut butter
• 1 egg
• ¾ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 1 ¼ cups (310ml) all-purpose flour
• Mixing bowl
• Mixer or whisk
• Parchment paper
• Cookie sheet
• Plastic wrap

Step 1:Melt The Butter.
Melt the butter in a large microwaveable container in the microwave for 2 minutes.

Step 2:Combine Ingredients.
Stir in peanut butter and mix well. Stir in sugar, then egg white and vanilla, followed by the flour, baking powder, and salt. Be sure to mix out any lumps or inconsistencies.


Step 3:Bake The Blondie.
Spread batter very evenly in an 8 or 9 inch (20-23 cm) square microwaveable dish. Bake uncovered in microwave for 4 minutes or until set.

Step 4:Slice, Cool And Serve.
Remove from microwave and make sure the center is set (i.e., firm to the touch). Slice into 16 squares and let cool on a rack until blondies are cool to the touch.

SUPU YA NYAMA YA MBUZI

MAHITAJI:


*Nyama ya mbuzi 1 kilo
*Kitunguu kikubwa 1
*Thomu na tangawizi iliyosagwa 1 Kijiko cha supu
*Pilipili manga 1 Kijiko cha chai
*Mchicha 2 magi
*Chumvi Kiasi
*Viazi 2
*Kidonge cha supu 1
*Adesi (ukipenda) 1 Kikombe cha chai
*Nyanya 1




UTAYARISHAJI NA UPIKAJI:

1. Osha adesi na chemsha hadi ziive.

2. Katakata kitunguu na nyanya.

3. Katika sufuria tia nyama na viungo vyote isipikuwa mchicha, adesi na viazi, kisha iache motoni ichemke hadi nyama iive.

4. Halafu katakata viazi na uvitia katika supu na ziache zichemke hadi ziive.

5. Kisha mimina adesi na mwishoe mchicha na iache katika moto kwa muda mfupi tu.

6. Mimina katika bakuli na supu tayari kuliwa.

KUNDE MBICHI ZA NAZI

MAHITAJI:

Kunde 4 Vikombe

Tui la nazi 2 Vikombe

Vitunguu-maji 2

Thomu iliyosagwa 1 Kijiko cha supu

Pilipili mboga nyekundu ½

Pilipili mbichi 2

Nyanya ya kopo ½ Kijiko cha chai

Mafuta ¼ Kikombe

Chumvi kiasi



NAMNA YA KUTAYARISHA NA KUPIKA:



1. Osha kunde vizuri.

2. Chemsha kiasi cha Maji katika sufuria.

3. Mimina kunde hizo katika hayo maji yanayoendelea kuchemka na ziache zichemke hadi utakapoona zimeiva vizuri.

4. Epua na kisha ziweke pembeni.

5. Mimina mafuta katika sufuria hadi yachemke kisha uweka vitunguu-maji na kaanga kiasi tia thomu na endelea kukaanga hadi iwe kahawia (hudhurungi).

6. Weka nyanya ya kopo na ikaange kwa muda kiasi katika mchanganyiko huo.

7. Mimina kunde katika mchanganyiko huo na kisha weka Tui la nazi na acha ichemke kwa dakika kadhaa.

8. Kisha tia chumvi kiasi na uache zichemke na kuchanganyika vizuri na kubaki rojo kiasi.

FUTARI YA MABOGA!!

MAHITAJI

*Boga 1
*Tui La Nazi 2 Vikombe
*Sukari 1 kikombe
*Hiliki 1/2 kijiko cha chai

UTAYARISHAJI NA UPIKAJI:

1.Unamenya maboga kiasi ukipendacho.

2.Unayakata kata vipande vidogo vidogo.

3.Unayachemsha mpaka yawive lakini humwagi maji wala yasije kuvurugika.

4.Maji yakishaanza kukauka unatia sukari kiasi ukipendacho na hiliki.

5.Kisha unamimina tui la nazi.

6.Unaiwacha ichemkie na kabla kukauka tui unaepuwa na tayari kuliwa.

CHICKEN 65!!

INGREDIENTS

-800 gm chicken
-30gm red chilli powder
-1/2 tsp turmeric powder
-food color a pinch
-1 tsp ginger-garlic paste
-1tblsp maida
-1tblsp corn flour
-1/2 tsp garam masala powder
-1tsp lemon juice
-2 eggs
-onion
-oil


METHODS

Marinate chicken with (2-10 items) and keep for half an hour. Then deep fry. Garnish with onion rings and coriander leaves.

CHICKEN FRIED RICE!

INGREDIENTS:

*2 cups basmati rice
*½ cup chopped spring onions
*1 cup chopped carrot
*1 cup chopped capsicum
*¾ cup finely chopped cabbage
*1 cup shredded cooked chicken
*Soy sauce
*White pepper powder
*Little butter or ghee
ajinomoto
*salt as per taste
*oil for frying vegetables
*1 Egg

METHOD

Step 1 – Fry all the vegetables (but see that it is not overcooked) and leave aside.
Step 2 – Boil chicken with little pepper powder and salt till done and shred it into pieces.

Step 3 – Cook rice till half done with a little lemon juice. When done keep aside

Step 4 – Add soy sauce to the half cooked rice so as to cover every grain with soy sauce. Then add the fried vegetables and chicken to the rice. Add little ajinomoto to the rice and white pepper as per spicy taste. Finally add butter or ghee on top in which the rice is set and keep on tava and steam the rice and vegetables together on slow gas. Cook till the rice is fully done.

Step 5 –Garnish with chopped spring onions or egg fried like omelet and cut into small square pieces.

MBOGA YA BOK CHOY NA VIAZI

Viazi 6 Vikubwa

Kitunguu maji 1 Kikubwa

Bok choy 6 Vifurushi (bunches) vidogo

Pilipili masala Kiasi utakachopenda

Ndimu 1

Chumvi Kiasi upendacho

Mafuta ya kukaangia 2 vijiko vya supu



UANDAAJI NA UPIKAJI:


1. Menya viazi na kitunguu maji.

2. Katakata viazi kama kwenye picha.

3. Katakata vitunguu vidogo (dice).

4. Kata vipande vya mwisho vya mboga ya bok choy na uvioshe vizuri uviweke kando.
Utatumia hivi kupambia tu.

5. Osha mboga vizuri pia na uweke kando.

6. Weka kikaango (frying pan) kwenye moto, mimina mafuta. Yakipata moto mimina viazi, chumvi, na pilipili masala. Kaanga viazi mpaka vianze kuiva kisha mimina vitunguu maj. Viache viazi mpaka vianze kuwa vikavu.

7. Mimina mboga ya bok choy ndani ya viazi na ukamulie ndimu. Pika kidogo tu kiasi mboga ilegee, kama dakika 3 hivi.

8. Mimina mboga kwenye bakuli la kupakulia na upambe na vile vipande vya bok choy ulivyokata. Tayari kwa kuliwa na wali au mikate yoyote upendayo.