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posted by livetobefree

Healthy karanga siagi pretzel apple crisp

Healthy peanut butter pretzel apple crisp

Hi everyone! I am a health conscious mpira wa wavu player who was trying to make a energy packed but still nutritious breakfast bowl that was fast and easy! So here's the recipe I came up with! One serving is about 260 calories!
1/2 apple
10 small pretzels
1 tbs karanga butter
1 tbsp cranberries
1/8 cup Quaker oats
Cinnamon (optional)

How to make it :P

Chop up the apple and mix with cranberries. Next, crush up pretzels so that the pieces are small but not completely crushed. In a small bowl mix apples and cranberries with pretzels and karanga butter. Press mix into kibaniko, mashine ya kubanika mkate salama baking pan. Mine was about 5-6" long and 3" wide. Add a little water over juu (not alot). Finally sprinkle oats over juu evenly and place bowl in toaster. Set to bake at 350 degrees for 15-20 minutes!

Hope wewe try it! Enjoy! ;D

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How to Make Caramelized Pineapple Slices

posted by australia-101

Caramelized Pineapple Slices

Pineapple is a very maarufu tropical fruit. The sweet taste of it goes along very well in desserts, side dishes, and as a snack. While you're barbecuing meats au vegetables, consider broiling this caramelized pineapple slice recipe for a quick dessert.

Ingredients
1 ripe pineapple
3 tablespoons brown sugar

Things You'll Need
Baking sheet
Knife

Steps

1.Prepare and cut the pineapple. Cut the crown and stem off, as well as the skin around the fruit. Cut the pineapple flesh into 1/2 inch (1.27cm) slices. Proceed to cut each mduara, duara slice into 4 equal wedges au pieces.
2.Lightly siagi an un-greased baking sheet.
3.Lay the pineapple slices on juu of the baking sheet.
4.Lightly sprinkle the brown sugar on juu of the pineapple slices.
5.Broil (grill) the pineapple under the broiler for 5-7 minutes. Watch it carefully and take out when the sugar is caramelized and has melted onto the pineapple.
6.Serve with ice cream au with another sweet treat.
7.Finished.

Cut up Pineapple

Caramelized Pineapple Slices

Caramelized Pineapple Slices with Ice-Cream

Scallop Congee

posted by pure-angel

Scallop Congee is one of my most oft cooked congee for weekend lunch. Okay, make it Scallop uji for those who are zaidi familiar with the word porridge. Actually, it’s the same. And whichever name wewe call it, it will still taste as good though I suspect the word “congee” sounds much zaidi sophisticated and refined to be used.

For this congee, I use dried scallops which I purchase from the wet market. wewe can get them from supermarkets and some chinese herbal shops au even, dried sea produce. I use those which are relatively small in size – perhaps about the size of half a pop corn...

1

Global Recipies

posted by emerald_32

Here are different recipes from around the world!

AVOCADO TORTILLAS: A snack filled with the viva of MEXICO! It serves a great jump-off point to many other tortilla goodies.

Ingredients:
1 Avocado, peeled, stone removed and mashed.
1 small onion, finely chopped
1 garlic clove, finely chopped
juice from half a lemon
2 medium potatoes, seeded and chopped
3 tortillas
cottage au grated cheese (optional)

STEPS:

1. Chop the onions, garlic, and tomatoes.
2. In a bowl, mix chopped onions, garlic, and mashed avocado until well-blended. Add lemon, limau juisi and mix well. Set aside.
3. Heat your tortillas in the toaster...

Cream Cheese Potato supu

posted by deedeeflower

Cream Cheese Potato Soup

What You'll Need:

4 cups chicken broth
4 cups potatoes, peeled and cubed
1/4 cup onions, minced
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks

Step kwa Step:

Combine broth, potatoes, onion, and spices.
Boil on medium heat until potatoes are tender.
Smash a few of the potato cubes to release their starch for thickening.
Reduce to low heat.
Add cream cheese.
Heat, stirring frequently, until cheese melts.
Yield: 4-6 servings

Hot Yoghurt and Broad maharage, maharagwe supu

posted by pure-angel

Ingredients:
6 tbsp good-quality mizeituni, mzeituni oil
1 medium onion, quartered
4 celery sticks, quartered
1 carrot, cut into 2 cm chunks
5 thyme sprigs
2 bay leaves
30 g flat-leaf parsley
500 g (podded weight) broad beans
50 g long-grain rice
salt and white pepper
400 g Greek yoghurt
2 garlic cloves, crushed
1 large free-range egg
3 tbsp each chopped dill and chervil
grated zest and juisi of 1 lemon

Directions:

Start kwa making a stock.
Heat two tablespoons of oil in a large pot and over medium heat sauté the onion, celery and carrot for five dakika – wewe want to soften the vegetables without browning them.
Add the...