Showing 73–84 of 175 results

  • FLAME GRILLED GARLIC BREAD

    INGREDIENTS

    • 1 loaf Italian bread
    • 3 tablespoons butter softened
    • 1 teaspoon minced garlic
    • 1 tablespoon freshly chopped parsley
    • 1 tablespoon freshly chopped oregano
    • 1 Tablespoon olive oil
    • 1/4 cup shredded Parmesan cheese

    INSTRUCTIONS

    • Preheat grill to medium heat.
    • Slice the loaf in half lengthwise.
    • In a small bowl, combine butter, minced garlic, parsley, oregano, and olive oil. Stir until thoroughly combined
    • Wrap the bread in aluminum foil.
    • Place the bread on the grill. Cook and turn occasionally, until the bread is crisp on the outside about 10 to 12 minutes.
    • Cut the bread into slices. Wrap to keep warm until serving.
    KSh500.00 Add to cart

  • FOIL BAKED BREAST OF CHICKEN

    Foil Baked Wrapped Chicken is a simple, fast, super tender way to make chicken. Foil bsked Wrapped Chicken can be baked at the same time you’re roasting vegetables so it works well together if you have a Carnivore or more in the family.

    Ingredients

    • Marinade packet
    • 2-4 Boneless Chicken Breasts
    • Orange, Lemon, or Lime Juice

    Instructions

    1. Mix and add the Juice marinade mix with 1/2 cup of orange, lemon or lime juice in a zip lock baggie. Put 2-4 small chicken breasts into the baggie, seal, and store in the refrigerator for 30 minutes to marinate.
    2. Preheat oven to 425 degrees Fahrenheit. Get out a cookie sheet that has a small lip in case you have a break in your foil pouches. Tear a piece of foil big enough to go around each piece of chicken twice. This ensures that you have enough foil to fold on top to seal.
    3. After the chicken has marinated for 30 minutes, place the chicken on the foil. Fold foil over each piece of chicken so that edges meet and then fold or roll down toward the chicken to seal. Repeat for each chicken breast. Toss the remaining marinade. Do not pour on top of the chicken because the chicken will become juicy enough inside that foil pouch while baking.
    4. Put foil pouches on the cookie sheet and bake for 30- 40 minutes. Temp check the chicken at 30 minutes with a meat thermometer to make sure you don’t overcook it. Mine is usually done in 30 minutes but it will depend on the size of your chicken breasts.
    5. Throw away the foil and leftover juice for a no-mess clean-up.
    6. Enjoy from The Zest Quest!
    KSh2,000.00 Add to cart

  • FRIED CHIPS AND POTATO VEGETABLE SAUCE

    Ingredients

    1. 4 pieces potatoes
    2. 1/4 Groundnut oil
    3. Pinch salt
    4. Bunch vegetable
    5. 2 fresh pepper
    6. 1 small Onions
    7. 1 Maggi cube

    Steps

    1. Cut potatoes and wash.

    2. Place frying pan on fire allow to dry then pour in groundnut oil leave till is hot then pour in the potatoes gently.turn at intervals and bring down when is a bit brown.

    3. Place pot on fire add little groundnut oil.then onions,pepper and Maggi.allow to fry for a minute and pour in d sliced vegetable.food is ready.

    KSh1,000.00 Add to cart

  • FRIED PLANTAIN AN EGG SAUCE

    Ingredients

     2 serving
    1. 3 eggs
    2. 4 ripe Plantain
    3. Salt
    4. 1/2 teaspoon Curry
    5. Handful Green peas
    6. 1/4 kg Vegetable oil
    7. 1 Onion
    8. 2 big red Fresh pepper
    9. 3 Fresh tomatoes

    Steps

    1. Peel and slice the plantain.add pinch of salt.

    2. Heat the vegetable oil in a frying pan,gradually put the plantain and fry with a medium heat.

    3. Fry till is turns brown and flip the other side to fry.select out and put the sieve to drain out the oil.

    4. Crack the eggs in a bowl,whisk very well add salt.

    5. Wash and slice the onion,fresh pepper and fresh tomatoes.

    6. Heat up vegetable oil,add the onion fry for few seconds,add the fresh pepper and fresh tomatoes.

    7. Add salt and curry fry for 3minutes then pour in the green peas.

    8. Fry for 1minute and yummy egg sauce is ready.

    KSh1,000.00 Add to cart

  • FRIED RICE

    Fried rice is one meal my sibling loves. It’s said to be the companion of Jollof lol at every party or event .Well for me fried rice is just the perfect meal anyday

     

    Ingredients

     5serving
    1. 400 g long grainrice
    2. 600 ml turkey
    3. 3 large carrot
    4. 1 handful peas and runner beans
    5. 2 large green pepper
    6. 2 onion bulb
    7. 3 tabspoonful curry powder
    8. 1 teaspoon ginger powder
    9. 3 glove of garlic
    10. 2/3 spoonful black pepper
    11. 3 cooking spoonful vegetable oil
    12. 3 stock cube (know chicken)
    13. to taste salt
    14. 500 g Chicken/Turkey thighs or drumsticks(cooking the chicken)
    15. 1 teaspoon thyme
    16. 1 teaspoon curry
    17. 1 medium onion
    18. 1 glove garlic
    19. 1 small yellow pepper
    20. 1/2 ginger powder
    21. 2 stock cube (knowr)

    Steps

    1.   Add a little water and cook the chicken for 10 minutes. Then add more water and cook until done.     The liquid left after cooking the chicken,is your stock. Pour the  stock into a Strainer to remove tiny chicken bones and any other particles in it; then set the stock aside for later use.. Wash and place the cow liver in a pot, add seasoning cube and salt to taste; Cook the liver for 10minutes, then when cooled,cut into cubes and set aside.   Liver can also be fried, before cutting into cu

    2. Wash all the vegetables.         Dice the onion & set aside ;  Peel the carrots & cut into small cubes. Remove the seeds of the green bell peppers & cut into small cubes. Place the carrots & green peas in boiling water for 5 minutes, strain out and place in a bowl of cold water, leave to cool in the water, then pour into a sieve and set aside.

    3. This method is called blanching. It helps to par-boil the vegetables without cooking it through, thereby cutting down the stir-frying process. It also helps to preserve the vibrant color of the vegetables.. Place the reserved chicken stock into a large pot and bring to a boil. The stock should be at almost the same level as the rice, so that it dries up completely when the rice is done.   You can add some water if the stock won’t be enough to cook the Rice.

    4. As the stock begins to boil, add the parboiled rice, seasoning cubes(stock cubes), curry powder, garlic powder, onions and salt to taste. Leave to cook on medium heat until it’s done.   TIP; The cooked rice should not be soggy or too tender and the grains shouldn’t stick together either.   You can Pour out the cooked rice into a wider pot and set aside.

    5. Heat up the vegetable oil; add the carrots, peas, green bell pepper and diced liver/meat; then add a little white/black pepper, a garlic, curry &seasoning cube to taste..  stir fry for 1 min

    6.    The Rice is going to be fried in small batches, so you’ll have to divide the stir-fried vegetables into equal portions. The size of your frying pan/wok will determine how many portions you will have.     7. Pour a portion of the stir-fried mix into the frying pan; add the cooked rice and stir-fry for about 2 minutes. Do not overcrowd the pan,make sure there is a little space in the pan so that you can move the rice around the pan for even distribution of heat.

    7.    Repeat this process for the remaining rice and veggie mix. Now your Nigerian Fried Rice is Ready to be serve

    KSh2,000.00 Add to cart

  • FRIED YAM AND CHIPS AN EGG SAUCE

    Ingredients

     1 serving
    1. Yam
    2. Salt
    3. Eggs
    4. Vegetable oil
    5. Fresh tomatoes
    6. Fresh pepper
    7. Curry
    8. Onion

    Steps

    1. Slice the yam,fry in vegetable oil.

    2. Slice fresh pepper,fresh tomatoes and onion.heat up vegetable oil and fry.

    3. Whisk the eggs,add salt and curry pour in and fry.

    KSh1,000.00 Add to cart

  • FRUIT SALAD WITH VANILLA ICE-CREAM

    Fruit Salad with Ice Cream is a delicious ice cream recipe that you can enjoy with your family and friends on occasions such as kitty parties, buffets, anniversaries and even birthday parties. This Continental recipe is prepared with vanilla ice cream, mixed fruits, cherries, mixed dry fruits, and sugar syrup. It is sure to be loved by kids and adults alike! Try this easy recipe in summers to treat your loved ones

    Steps

    • To prepare this delicious dessert recipe, wash and clean a glass bowl or a glass cup. Add mixed dry fruits, sugar syrup and chopped mixed fruits in it.
    • Then, add a scoop of vanilla ice cream into it and top up with halved strawberries. Serve chilled. (Optional: You can top it with wafers to add crunchiness to the dessert
    KSh600.00 Add to cart

  • FULL HOUSE CHAPATI

    Easy to make chapati that is flaky, layered, and delicious. Made with a few simple ingredients

    Ingredients

    Baking & Spices
    • 1 Salt
    • 2 cup Wheat flour
    Oils & Vinegar
    • 2 tsp Oil

      Instructions

      • In a large bowl add flour and make a well then add sugar, salt
      • , followed by water, ghee or oil
      • Knead to form a soft and sticky dough.
      • Place dough on a heavily floured board and knead for about 8-14 minutes. Continue to flour dough as needed to facilitate kneading. Be careful not to overdo it. The dough should be soft, elastic, and smooth.
      • Divide dough into 6 or 8 pieces according to preference and let it rest. The resting of the dough helps to relax the gluten and make it not only easier to work with but also produces tender chapati.
      • Using a rolling pin roll out the dough into a circle. They do not have to be perfect circles.
      • At this stage, you may proceed to cook. However, if you want chapatis with layers you have to do the next steps.
      • Lightly oil chapati dough with ghee. Be gentle with the oil.
      • Then place dough on a heavily floured plate, press the dough down.
      • Turn dough over and press down – lightly shake off excess flour.
      • Shape dough like you would shape a paper fan- Starting at one end, all the way to the opposite end.
      • Then coil l it up like in the picture.
      • When all the dough has been coiled up, cover the dough with a damp cloth and let them rest for 20 minutes.
      • Gently flattens out the coiled dough and roll out. Begin rolling out the dough from the center working outwards.
      • Rotate the dough out each time you roll it. This helps to make a perfect circle. Make sure they are not roll out too thin. Chapatis are not meant to be thin- 1/4 inch dough thickness is good.
      • Oil pan. Then place dough on the pan. I used a crepe pan to make this chapati- a skillet will work as well.
      • Heavily oil the other side of the dough making sure you oil the edges too.
      • Cook for about 2-3 minutes rotating as need until golden brown.
      • Serve warm.
    KSh900.00 Add to cart

  • FULL SEA FOOD PLATTER

    The ultimate summertime favourite. Buy the freshest seafood you can for this simple platter with the dipping option of choice.

    Ingredients

    • 6 cooked lobsters, halved lengthways
    • 6kg cooked prawns
    • 1500 g smoked salmon slices
    • Crushed ice, to serve
    • Lime wedges, to serve

    Instructions

    1. To make the seafood sauce, combine the mayonnaise, tomato sauce, lemon juice, Worcestershire sauce and paprika in a small bowl. Cover with plastic wrap and place in the fridge to chill.
    2. To make the avocado & lime dressing, toast cumin in a saucepan over low heat for 1 min or until aromatic. Process in a food processor with avocado, garlic, lime juice and olive oil until smooth. Season to taste with salt and pepper.
    3. To make capsicum salsa, preheat a grill on medium. Cook the capsicum, skin-side up for 5 mins or until skin chars and blisters. Transfer to a bowl. Cover with plastic wrap. Set aside for 5 mins. Peel skin and finely chop capsicum. Add tomato, capers, vinegar and oil.
    4. Place lobsters, prawns and smoked salmon on a platter of ice. Serve with the seafood sauce, the avocado & lime dressing, the roasted capsicum & caper salsa, and the lime wedges.
    KSh7,000.00 Add to cart

  • GOAT (DRY FRY,WET FRY OR STEW) PORTION 1 KG

    KSh1,800.00 Add to cart

  • GOAT (DRY FRY,WET FRY OR STEW) PORTION 1/2 KG

    Ingredients

    1 kg of goat meat

    In this recipe, I used already roasted goat meat that was left over. Alternatively, you can use fresh goat meat. However, the cooking time will be different

    2 large onions, chopped

    3 tomatoes

    1 green capsicum(hoho)

    3 cloves of garlic

    Fresh ginger

    Fresh chillies/ chili flakes

    Fresh rosemary

    1 teaspoon of curry powder

    1 teaspoon of coriander

    1 teaspoon of paprika

    Salt

    Black pepper

    Fresh coriander/ dhania

    1/2 cup of water

    KSh900.00 Add to cart

  • GRAPE SUZETE

    KSh800.00 Add to cart