ZIM Kitchen Recipe

Good Evening 😊

Rice and chicken (with stew)
or
Rice and roasted chicken

Which one would you choose?

Bolognese Spaghetti Recipe

Ingredients
2 medium onions, peeled and chopped
1tbsp olive oil
1 garlic clove, peeled and crushed
500g lean minced beef
90g mushrooms, sliced
1tsp dried oregano or mixed herbs
400g can tomatoes or chopped tomatoes
300ml hot beef stock
1tbsp tomato ketchup or purée
1tbsp Worcestershire sauce
salt and ground black pepper
350g spaghetti
freshly grated Parmesan, to sprinkle
Method
Put the onion and oil in a large pan and fry over fairly high heat for 3-4 mins. Add the garlic and mince and fry until they are both brown. Add the mushrooms and herbs, and cook for another couple of mins.

Stir in the tomatoes, beef stock, tomato ketchup or purée, Worcestershire sauce, and seasoning. Bring to the boil, then reduce the heat, cover, and simmer, stirring occasionally, for 30 mins.

Meanwhile, cook the spaghetti in a large pan of boiling, salted water, according to packet instructions. Drain well, run hot water through it, put it back in the pan, and add a dash of olive oil, if you like, then stir in the meat sauce. Serve in hot bowls and hand round Parmesan cheese, for sprinkling on top.

🥰

Home made yummy bread

Ingredients

3 cups of flour
3 eggs
3 teaspoons of baking powder
250g perfect bake
Few drops of food colour
2 cups of milk
Half cup sugar/castor sugar
Pinch of salt

Method
Beat butter, salt, sugar until fluffy and other dry ingredients, use finger tips till the mixture resemble breadcrumbs, make a well beat in the eggs. Then mix milk with food colour, add to the mixture use a wooden spoon till mixed, bake at 180° for 25 mins till golden brown.

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Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).

Step 2
Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.

Step 3
Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Good Afternoon chefs how important is green vegetables in your meal?

Good Evening

Doughnuts Recipe

6 Tablespoons water
150 ml Buttermilk /Lacto
1 egg beaten
¼ cup butter (melted)
3¾ cup plain flour
5 Tablespoons sugar
1 teaspoon salt
1½ teaspoon yeast
Oil to fry
Castor sugar (coating)
Glaze/chocolate /Jam

MEXICAN SCRAMBLED EGGS

Ingredients

2 tablespoons vegetable oil

2 tortillas

1 tomato, deseeded and roughly chopped

1 spring onion, roughly chopped

1 green chilli, deseeded and chopped

4 Irvine’s Eggs, beaten

1 pinch salt

Instructions

Heat the vegetable oil in a heavy-based frying pan. Roll up the tortillas in a sausage shape and then snip them into strips with a pair of scissors straight into the hot oil.

Fry the tortilla strips for a few minutes until crisp and golden, and then remove to a bowl.

Add the chopped tomato and spring onion to the hot oily pan along with the chopped chilli, turning everything for a minute or so with a wooden spoon.

Put the tortilla strips back in the pan, and add the beaten eggs and salt. Using the same spoon, move everything about the pan as you do when scrambling eggs.

Once the eggs start to set, remove the pan from the heat, and continue stirring the eggs until they are done to your liking.

ZIM KITCHEN Recipe says good afternoon

Bread /Buns recipe.

One of the best recipes to try.

Ingredients
-500g plain flour
-1 tsp salt
-3 tbsp sugar
-7g yeast
-150 ml warm water
-150 ml warm milk
-1egg
- ¼ cup butter

Instructions

1. Make sure you have put all ingredients on the surface before you start any preparations.
2. Warm the milk, water and butter. (do not boil)
3. Sift flour and salt in a bowl and make a well in the middle.
4. Put the egg, sugar and yeast in the well. Add the warm mixture and mix. ( You can use a cooking stick to mix or a handmixer).
5. Knead the dough on a surface for about 7 to 10 minutes or until the dough is no longer sticky. (if you are using a hand mixer knead dough on high speed for 5 minutes.) Avoid over kneading.
6. Place dough in an oiled bowl and cover with a wet dish towel or cling film for an hour or when dough has doubled in size.
7. Once dough has risen knock it down and knead to remove air for a minute.
8. For buns cut into small circles n roll them into a ball n place on a greased baking tray leaving about 2 cm space apart between each ball.Cover them and allow them to rise for about 30 minutes.

For bread grease a loaf pan and roll into a loaf shape and place in the loaf tin. Cover again n allow to rise for 30 minutes.

9. Preheat the oven at 180 degrees on bake. Bake for 30 minutes to 45 minutes or until they are golden brown.

Glaze with sugar glaze(2 tbspns sugar plus ¼ cup hot water n brush on top)

Or you can glaze with melted butter...

Happy baking chefs from Zim kitchen. ❤️❤️

Good evening, You are invited for supper

How to cook pumpkin leaves (muboora) recipe

INGREDIENTS
1 bunch of pumpkin leaves

3 tbs vegetable oil

1 large tomato (chopped)

1 large onion (chopped)

1 tsp bicarbonate of soda

2 garlic cloves (crushed)

Salt to taste

1 litre water

DIRECTIONS
Wash the leaves thorougly one by one and hold in by the end as shown in the pictures below. Remove the stringy white flesh from the stems. Remove the stem and remove the strings aswell from lines behind the leaves.
Do this for all the leaves and wash thorougly. Thinly slice the vegetables.
Add some salt and soda into boiling water on the stove and cook for about 5 minutes or until there is foamy froth coming up the pot.


Drain the soda water and soak the vegetables aside. In a pot/pan, add the cooking oil, when it heats, add the garlic and onions and allow them to caramelize.
Now add the tomatoes and let them cook until the garlic becomes soft then add the pumpkin leaves and a little bit more salt and cook until fully cooked for about 10 minutes.
Enjoy!

Sadza rezviyo
Boil 3 cups water in a kettle.
In a small bowl, combine half a cup of hupfu hwezviyo and half a cup cold water. Stir to mix. Add to the saucepan. Then add the hot water. Stir until it starts to bubble.
Leave to bubble for 10 -15 minutes. Then add the remaining hupfu hwezviyo a quarter cup at a time, mixing well until thickened to your desired consistency. (Some people like soft, porridge like sadza and some prefer it hard.)
Serve warm with vegetables and or meat.

Good Morning food lovers

Who's ready for this?

CLASSIC NIGERIAN JOLLOF RICE RECIPE

Ingredients

Rice – 4 cups

Tomato – 5

Red bell pepper (Tatashe) – 4

Scotch bonnet (Rodo) – 2

Yellow pepper – 1

Tin tomato – 4 tablespoon

Onions – 3 big ones

Garlic (Optional) – 1

Ginger (Optional) – A little piece

Stock cube – 4

Salt to taste

Bay leaves – 4

Thyme – 1 tsp

Curry – 1tsp

Vegetable oil – 1/2 cup or more

Chicken stock (meat or goat stock can also be used).

PREPARATION OF YOUR CLASSIC NIGERIAN JOLLOF RICE RECIPE
Wash and lend your pepper, tomatoes and 2 onions roughly. Set aside.

Wash and chop your onions. Set aside.

Place pot on fire on a low medium heat, pour the oil and allow it heat.

Add the onions and allow it fry for a minute. Pour the tin tomato inside.

Stir and stir to keep it from burning.

Allow it fry till you notice the oil is floating and releases bubbles.

Pour blended pepper, stock cube, curry, thyme, bay leaves.

Stir all together very well and allow it cook for 15 minutes. Stir at intervals to prevent burning.

Wash and rinse the rice very well until the water becomes very white.

Pour the rice into the pepper mixture. Stir together till everything is combined evenly.

Pour the chicken stock, add a little water to the rice.

The liquid should be a little above the rice. Stir everything together properly.

Take the foil paper and cover the rice.

But make sure the dull side faces the rice while the shiny parts faces upwards.

Cover the pot with the lid and wrap the excess foil paper round the cover’s lid.

Reduce the heat to the lowest heat. Allow it cook for 25 minutes.

Open and stir together again. Cover back and allow it cook for another 15 minutes. Open and stir together.

Cover and allow it cook for another 15 minutes or more (just make sure the liquid is dried up.

Yes, your Jollof Rice is ready

You can serve and garnish with plantain, chicken or any choice of yours.

New York Cheesecake

Ingredients:
5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest

Instructions:
Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.

In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.

Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.

Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching.
Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.

**My Notes: I can’t stress enough how important it is to let those first 4 ingredients in this recipe come to room temperature. I’ve hurried the cream cheese and have had unsightly lumps of it in my batter.
**I’ve italicized the mixing instructions to emphasize blending the ingredients to achieve the desired texture.
** Have a platter or other large dish that will hold the hot and drippy springform pan after you remove it from the bain-marie. When you remove the bain-marie from the oven, the water is very hot, so please exercise extreme caution.

Before removing the roasting pan, have a plan on where you are going to set it so you are not holding the pan, desperately searching for a clear space to set it down. I find it impossible to remove the cheesecake from the bain-marie while it is in the oven, so I remove the entire set-up from the oven. I make every effort not to burn my wrists or the back of my hands while removing the springform pan; I haven’t been burned yet, but I have soaked the edges of the potholders in the hot water, and it’s amazing how fast that steaming water is wicked up to my tender fingers!

Scotch Eggs

Ingredients

6 Irvine’s Eggs, hard-boiled and peeled
75g plain flour
100g breadcrumbs
450g sausage meat
1 Irvine’s Egg
1 tsp fresh thyme, finely chopped
1 tbsp fresh parsley, finely chopped
Salt and pepper, to taste
Instructions

Preheat oven to 200°C.
Line a baking tray with baking paper. Place the plain flour in a shallow bowl or plate and season with some salt and pepper. Break the uncooked Irvine’s Egg into a second bowl and beat lightly. Place the breadcrumbs in a third bowl or plate and line up all the bowls in a row.
Add the sausage meat into a bowl and mix through the fresh thyme and parsley until evenly combined. Dust your hands with the flour, scoop out a large ball of sausage meat and flatten it into an oval shape in your hand.
Wrap the sausage meat around the Irvine’s Egg, pinching it together at the seam, then smooth the meat around the egg, making sure there are no gaps where the egg is peeking through. Dredge the sausage-covered egg in the flour, tapping off any excess. Set aside the wrapped and floured egg on the lined baking sheet and repeat this process with the remaining eggs.
Once all the eggs have their sausage blanket and their dusting of flour, dip each one in the beaten egg, then roll it in the breadcrumbs. Place the finished egg on the lined baking sheet, then repeat with the remaining eggs.
Place the eggs in the oven and cook for 25 to 30 minutes, until the breadcrumbs are crispy and the sausage is cooked through.

Good evening what's up for supper tonight?

What's your favorite dish so that we can provide the best recipe for it !

Nyimo cheddar croquet with sweet chilli and rocket

7 types of salt you need to know
South African carvior
Smoked salt
Himalayan course pink salt
Himalayan rock pink salt
Black rock salt
Iodated sea salt
Indian Kala Namak salt

Which is your favorite breakfast?

Frosted round doughnuts

Mancuchu/Mashazhari ::: what do you call it?!

Which one gets your craving 😋 high ?

We love 🥭 mangoes , season yacho yanonoka😍

Cakes or chocolates

ne

Sadza Chicken and vegetables

Good Morning 🌞, Good Friday

Choose what you love from the

Sadza re zviyo ,