Pan Fried Sausages

I still recall when one of my sisters let's call her Lucy nahhhh no biggie we'll just call her by her real name; Edna. In Africa we never like to say step or half so even though she is my stepsister, we call each other sisters. It kinda feels weird to say stepsister when we actually lived like real ones with each other.

Ok!! thats beside the story. 

So where was I?; 

ahuh 

yes, so I still recall when Edna pan fried her first sausages and after about 2 mins, she walked to dad and asked should I sprinkle salt now", @%$^&*&^(()_ 

So that was the story of how Edna fried her first sausage :-))))))))

Most of us do not pan fry sausages well, Even in some take outs at shopping mall, you still find that the pan fried sausages served with your take out meal either look tortured or are under fried and still raw pink inside. So this morning soon as I sat at my desk and checked if I had any unread mails and replied whichever needed to be, I logged into Facebook and found a simplifying method posted by Pika Chakula to nicely well cooked pan fried sausages.

What you need:

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Spanish Saffron

After a really long time of having my dinner meals at the same restaurant, last night I thought I should make myself some saffron spiced vegetable rice. In my kitchen cabinet I had Spanish saffron. As I soaked one cup of basmati rice in Luke warm water and set my pan of 2 cups of water, a drop of vegetable cooking oil and a pinch of salt, it hit me that I had almost no idea how to use saffron. I was a little girl when my aunt used to make her nicely flavored saffron spiced rice and I never went to the kitchen to see that it

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Master Jayden

African Fried Liver

My little cute cousin, Jayden; he's is such a hunk of a kid, really I mean it, you should see the way he bites his tongue when smiling. I am begining to think he could be my son and I just don't know it(ok! am kidding about that) He has those cute bunny teeth that make him so adorable just like mine haha so anyway Jayden was once reason for family to get together. Ofcourse I can’t remember much except for the lovely cool Sunday afternoon weather and that there was lots of laughter, drinks, joking around and food that to this day I still reminisce over…all this happened more than 4 months ago.

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Why glasses are shaped different...

... they serve differently.
I have not always known much about why glasses are shaped differently. I imagined I just had to pick a glass that looks good and feels right in my hands.

Then one day I just wondered if there is a wine glass and a whiskey glass, there must be more to the shape of the glass than just the looks and feel.
I mean, why does my dad insist on his whiskey glass and why are all his whiskey glasses always short.

So I decided to have a little bit of fun finding out and learning about what glassware is needed in every cabinet.
From sites like delish.com, I found these different glasses, their purposes and since to me pictures speak 000's of words I thought a picture of each glass would help us understand what the glass looks like.

I hope you enjoy realising the different glasses and their purposes. I know I had fun learning them and am still trying to master them though am sure I will never know what brandy in a brandy sniffer will ever test like ;-)

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Get LinkedIn

Hello there,

My name is Shehnaz, a blogger at Foodelicious. I am so excited to have you right here where food and cooking is always made easy and fun.

You and I can take adventures around the world in bites.

At foodelicious most of us if not all are kitchen rookies which means we are all here to learn from and teach eachother. Do not just hear from us, let others hear from you and receive your favorite recipes posted directly to the blog and all in your name; YES the credit goes to you. All you have to do is come up with your best recipes, a picture of the meal and in your details post it to jshehnaz.foodelicious@blogger.com.

For all those that may need enlightenment, I am more than excited to place more of our Blog’s information links in one post so you can finally get to see how broad Foodelicious is becoming and biggest thanks goes out to the fans, yes I mean You that’s reading right now J . Without you, Foodelicious would not be where it is now.

Young and still growing, we have got 2698 site views, 96 Facebook likes at this posting moment, 12 followers on Networked blogs and we are counting on you to help get us get noticed on Networked blogs with 8 more followers to make 20.

Hop into the fan base and help push Foodelicious high up the ladder.

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At the page, you can participate by answering the questions posted in the questions Tab, This way we can get to know each other better.

You can friend me, the blogger, yes that’s right you can friend me or subscribe to my public updates at www.facebook.com/jshehnaz . Please do remember I am just like you and wherever we differ, inspires me.

To contact a blogger regarding any ideas, suggestions, recipes or any information concerning the Blog and its contents, you can use the Foodelicious Facebook page Contact Us tab at https://www.facebook.com/#!/foodeliciouswithshehnaz?sk=app_141149985924076

Thank you for being here with me and hope to be best Rookies in the kitchen J and better cooks in our own way

All the kindest Regards

Shehnaz

An October Chutney

Last month we made us a Tomato Pickle and now we make a Mango Chutney for our 10^th month of 2011 which is sweet and pleasantly hot and is an extremely versatile hot accompaniment to curries or any Indian meal.

Ingredients for Mango Chutney:

• 1 kg sweet mangoes, peeled and cut in pieces lengthwise
• 1 ¼ kg sugar
• 1 cup cider vinegar
• 3-4 bay leaves, crushed
• 8-10 black cardamoms, crushed
• 2 thumb-sized cinnamon sticks, broken to bits
• 1 tsp cloves, ground
  

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Chocolate Custard

I feel so peaceful in my heart today and can’t stop thinking about chocolate. I love chocolate and I love custard. I always have custard stashed away in my kitchen cabinet somewhere. It is never-not-there so this evening I thought to mess around with my love for food and make me chocolate custard. I am so sure it’s going to be delicious! Here is my recipe:

Ingredients

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Baking with Eggs

Baking is one kitchen skill I really have to pull my soaks up at. It is enjoying a renaissance at the moment and eggs are a key ingredient in cakes and biscuits. Here are some things to remember when using eggs in baking. I learnt this all from my mum who could even bake using a traditional charcoal stove. I still wonder how she did all that.

When you’re making sponge cakes, beat the eggs together in a jug and add to the butter and sugar mixture gradually, whisking well between additions.

If the mixture looks like it’s going to curdle, add a spoonful of the weighed flour and beat again until smooth.

If you have any grease or oil in the bowl with the egg whites, they won’t whisk up. Similarly any egg yolk will have the same effect. Rinse the bowl out with boiling water first.

Line baking trays with non-stick baking parchment, this will peel away from the baked meringues easily.

I am yet to place my kitchen skills at baking and maybe then when I have mastered enough recipes to transfer to you, I may blog about Bakes J Wish me luck with that

Omelette

Omelettes allow you to choose whatever combinations of ingredients you like and they’re so quick to make, you’ll have a meal in minutes. But how do you make the perfect omelette?

• Gently beat two eggs together with salt, pepper and a teaspoon of cold water.
• Warm a medium frying pan over a high heat with a dash of oil
• Pour the egg mixture into the centre of the pan and cook over a high heat for 1-2 minutes.
• As the egg begins to set, use a spatula to push the set egg towards the omelette centre.
• Continue until the entire egg mixture is set.
• Cook the set omelette for another minute, then loosen the edges with a spatula and fold the omelette in half.
• Slide onto a plate and tuck in a salad mixture with cheese!  

Alternatively;

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Poached Eggs

Poaching eggs is a skill that takes a little practice but it’s worthwhile for anyone wanting to rustle up  fancy dinner-party starter.

I am not so excellent at poaching eggs but with these tips you and I can practice till we get perfect. When we’ve eventually mastered poaching, we shall try our hands at cooking classic recipe favorites that require poached eggs in… time.

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Scrambled Eggs

These are one of the quickest and most convenient ways to cook eggs and by adding extra ingredients such as baked beans and tinned beef, you can turn a simple and easy recipe into a delicious meal.

Pan on heat

• Gently beat two eggs together with salt and pepper.
• Add 2 tablespoons of water or milk for a softer result.

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How to Boil Eggs

Once you get the hang of it, boiled eggs are so easy and endlessly all-purpose. Whether they're for breakfast, picnics or lunch boxes, here are some tips to help you cook boiled eggs just as you like them.

Before you get started, think about timing. Really soft boiled eggs should be cooked in boiling water for 3 minutes. Hard boiled eggs with a lightly soft yolk require boiling for 6 minutes.  Timings will vary slightly with size and the age of the egg. You may have to experiment before you get them just to your liking!

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Dad's Bull's Eye

When my dad asks for a bull’s Eye for breakfast, if Idi Amin Dada was my dad’s chef, he would have killed a bull and brought it’s eyes served on a silver plate for my dad and would have placed his palms on his wide waist, pushed his chin forward, widened his eyes to say Bon appetite!!! But let’s not try to be like this guy that placed Uganda onto the world map and instead realize that a Bull’s Eye for breakfast is a fried egg.

When ready to eat, it actually looks like eyes. My dad loves his bull’s eye with salt and pepper sprinkled on top to give it a hot stingy taste. He loves it most with Indian chapatti but you can also have it with a buttered bread toast.

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Egg Cooking Guide

It is no longer an apple a day but an egg a day that keeps the doctor away.

Eggs are one of nature's most nutritious foods so if you are looking for a quick and tasty snack or want to impress with an easy egg recipe, I have from my humble kitchen and hot wok, some ideas on cooking eggs.

We shall get to share my tricks on how to get a well fried egg, poached egg, and boiled egg. How to bake with eggs and how to make a Spanish omelet

Follow the blog to get the egg cooking guide

Enjoy!!!

A September Pickle

Did you know?

September is the 9th month of the year in the Julian and Gregorian Calendars and one of four months with a length of 30 days. In Latin, septem means "seven" and septimus means "seventh"

September begins on the same day of the week as December every year

I know we are already in the middle of September but we can still make this pickle to have in the remaining 2 weeks of the month.

Oh I almost forgot; my cousin KJ was born in September so this is her month. xxx Love you KJ

Hope you read this post when you get old enough to understand it allJ.

This month we shall be having a Tomato Chutney/ pickle

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4' Pickles,4' Months

So I thought since we have got just about 3months and some weeks till the end of the year, I could post 4 recipes for some common chutneys/pickles each for a month.

Pickles can be eaten with just about anything from rice, to pilau to muchomo and just about any bread.

When I was little I always liked to pound my grandfather, his chutney. It was so simple. I had to just chop about 10 hot green chilies and pound them together with about flat a handful of raw ground nuts. That was the simplest chutney I saw my grandma make and it was the first I ever learnt to make.

As I became older I tasted more and different kinds of pickles, my fave being mango pickles that had a stingy taste of ginger and lemon.

Follow Foodelicious closely for 4' pickles, 4' months

Cheater's Capuccino

So we always hear "...hot cup of steamy coffee..."  or " would you like some ice Tea?", yah!

Yes! But today I have for you a recipe for a simple Iced Coffee aka cheater's capuccino and making it is as simple as one, two, three. I have no idea why she called it cheater's capuccino but one of my friends whose name I choose not to state here

;-) corrected me that it's not iced coffee but cheater's capuccino,  when I told her am making myself an Iced Coffee. I'll tell you what that means when I get a clue.

Ok seriously I know it's coffee and it's icy cold but actually it tastes like coffee flavoured ice cream.

Try it and see what I mean.

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Macedonia

My grandparents had different kids under their care, so I grew up with other brothers and sisters that don’t even share a drop of DNA with me. I can’t say we were adopted or fostered. I just know that he’s my brother and she’s my sister.

While Christine used to walk me to school almost every morning and Denis used to protect me from the bullies at school that liked to pull my over grown afro hair plaited into one tail, still when I went home we would have fights like any brothers and sisters in other homes.

What I have never forgotten about Denis is his Macedonia. No one makes macedonia with a touch as Denis’. My grandma always praised his skills applied at that culinary stop and he got such praises from as early as when he was just about 10years.

His secret?? Condense milk. After having assorted fruits chopped into cubes and mixed all together, Denis would pour condense milk to top up his delicious mouth watering macedonia.

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Tahania Dipping

Remember I told you once that I was born in Sudan and I haven’t been there since I was like 3!.

So am always dreaming that am on a journey to Sudan and I imagine all the bright coloured Kitenges (African designed pieces of cloth for wrapping), Henna decorated hands, pierced nose, and neatly plaited cornrows. I have so many imaginations about Sudan created by memories of how my mum used to dress, the smell of her perfume, the spices she had in her kitchen and the mesmarising stories my dad always narrates to my sister and me and the momments I think of my friend Aisha and her pride in being called Ali from Sudan.

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Bongo

Bongo is a home made yorghut that's make from fermenting fresh milk after boiling and leaving covered for about 3 days. Bongo is an ingredient that was always found in my grandmother's kitchen and used to make sweet fruit yorghut, dippings, addition to recipes aomg other creative uses. Follow the the steps below to come up with home made yorghut.

• Get ½ pint of milk, boil and let it cool
• In a clean glass bowl, spread a table spoon of plain yoghurt 9you can buy this from a grocery store nearby to start your process) into the dish surface. You can use more table spoons depending on the size of your dish
• When the milk is cool, remove the top cream
  

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