Meals at ucreations
Creamy Vegetable Soup
2 Tablespoons Olive Oil 1kg Carrots, Washed 1 Large White Onion 4 Sticks of Celery 2 Garlic Cloves, Halved 2-3 Medium Potatoes 4 Cups Chicken Stock 1 Bay Leaf 2-3 Sprigs Fresh Thyme ¼ Cup Cream Salt and Pepper
Cut the carrots, onions and celery into ½ inch cubes, then put them into a large soup pot with the olive oil over medium-high heat. Sprinkle the vegetables with about ¼ teaspoon salt and 1/8 teaspoon pepper, then cook for 5 minutes. While the vegetables are cooking peel and cut the potatoes into ½ inch cubes. After the 5 minutes, add the halved garlic to the pot as well as the potatoes, then cook for another 5 minutes. (Not mincing the garlic allows for a more "mellow" garlic flavor in the soup) Add the bay leaf, thyme and chicken stock and bring to a boil, reduce the heat and simmer for 20 minutes or until all the vegetables are cooked through. Remove the soup from the heat. Take out the bay leaf and thyme stems (the leaves will fall off the stem during cooking). Pour the soup into a blender and blend until your desired consistency. Pour the blended soup back into the soup pot, add the cream season to taste and heat through, but do not boil.
2 ½ Cups Diced Cooked Chicken 4 Bacon Strips, Cooked and Crumbled 1 (8 Ounce) Can Sliced Water Chestnuts, Drained ½ Cup Thinly Sliced Celery 1 Cup Halved Green Grapes ¾ Cup Mayonnaise or Salad Dressing 1 Tablespoon Dried Parsley Flakes 2 Teaspoons Finely Minced Onion 1 Teaspoon Lemon Juice ¼ Teaspoon Ground Ginger 1 Dash Worcestershire Sauce Salt and Pepper to Taste
Combine chicken, bacon, water chestnuts, celery and grapes in a large bowl and set aside. In another bowl, whisk together remaining ingredients; add to salad and toss to coat. Chill until serving. Serves 4
Red Snapper Fish with a Spicy Citrus and Herb Sauce
1 Kg Red Snapper Fish 2 Tablespoons Olive Oil ½ Cup Diced Onions 2 Cloves Of Minced Garlic ¼ – ½ Teaspoon Crushed Red Pepper Flakes 1 Tablespoon Lemon Zest 2 Teaspoons Orange Zest 1/3 Cup Kalamata Olives 1 Medium Can Diced Tomatoes 2 Teaspoons Chopped Dill 2 Teaspoons Chopped Chives 1 Tablespoon Chopped Parsley Salt And Pepper
Heat a large frying pan/skillet on medium-high and add the olive oil. Season both sides of the snapper with salt and pepper then add to the hot olive oil and cook for about 3 minutes on each side (you want the snapper slightly undercooked). Remove the snapper from the pan and set aside. Turn down the heat to medium and add the onions, sauté until transparent (you may need to add a little more olive oil if the pan is dry). Add the garlic and red pepper flakes then sauté for 30 seconds (be careful the garlic does not burn). Next, add the lemon and orange zest, olives and can of diced tomatoes. Use a wooden spoon or similar to scrape the bottom of the pan. Allow the sauce to come to a simmer, add the herbs then taste for seasoning, you may need to add a bit of salt and pepper. Add the fish back into the pan to complete cooking and warm up (about 1 minute), then serve immediately with a spritz of lemon juice on top and garnish with extra herbs if desired. Served best with white rice/Layonnaise potatoes and a green salad Serves 2
This is a biting enjoyed by both children and adults best while having a BBQ. Children will enjoy more with Tomato Ketchup as a dip.
500g (1/2kg) of Lean Minced Beef. ¼ Cup of Grated Parmesan Cheese. 1 Tablespoon of Oregano. Dash of Garlic Powder. Dash of Onion Powder. ½ Cup of Breadcrumbs. 1 Tablespoon of Freshly Chopped Parsley. 2 Medium Eggs.
Combine all of the ingredients into a bowl and mix. Form the mixture into balls. Coat a large pan with olive/salad oil. Fry meatballs for 10 minutes or until brown over low heat. Serve as a biting with ketchup and chili dip
1 cup Rice 2 large Onions 2 large Tomatoes 1 clove crushed Garlic 1 crushed Ginger 3 tablespoons Tomato Paste 20g Ground Pilau Masala ½ cup Salad Oil ¼ kg cubed beef 1 ½ cups cold water Salt to Taste
In a cooking pot, place the meat and cook until dry. Fry onions until golden brown. Add tomatoes, garlic and ginger let simmer until cooked. Add, tomatoes paste, pilau masala and cooked meat, add some water and let simmer on low fire for 30mins. Add rice, mix well with cooked ingredients, add the 1 ½ cups cold water and bring to a boil. Once water level has gone down, cover cooking pot with foil paper and pot cover and let rice cook with its own steam for 20mins. Serve with kachumbari Serves 2