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A lot of what I cook is actually dictated by my cravings. Whatever I feel like cooking, whichever flavors my tongue wants to feel, whichever textures I feel in my mouth- that is what I will go with. In as much as most of those flavors do not make it to the blog, plenty of them do. And with time, I will share those that didn’t with you. I had some calamari last week during a meeting I was attending and that triggered my cravings for seafood in general. I am on that vibe now! I want anything from the sea, and best believe we are gonna make it super delicious!

For today both here and on my channel, some kamba wa kupaka *heart eyes*


I made a dope vid to accompany the blog post. Do watch below, and subscribe!

KAMBA WA KUPAKA | KALUHI'S KITCHEN - YouTube

PREP TIME:  15 min   COOK TIME: 20 min    SERVES: 3

Ingredients

1/2 a kg of kamba (prawns)

1 red onion, diced

1 tablespoon of minced garlic

1 tablespoon of minced ginger

2 tablespoons of tomato paste

1/2 a teaspoon of turmeric

1/2 a teaspoon of thyme

3/4 teaspoon of cumin

1/4 teaspoon of pepper

2 bay leaves

1 lime, juice and zest

1 cup of coconut milk

Vegetable oil for frying

Salt to taste

Method

In your pan, add some oil and salt. Add the red onion, followed by the ginger and the garlic. Be careful not to burn these, in particular the garlic since if it burns, the overall flavor will be bitter.

Let it sautee until it is soft and fragrant. Then add the tomato paste, some hot water for it to mix in then add the bay leaves. You can use fresh tomatoes if that is what you prefer, i went for tomato paste because of the additional color and thickness it contributes to the dish in general.

After it simmers for about 3 minutes, add the spices, mix them in and then add the coconut milk.

I bought my coconut milk form the supermarket at 120bob a pack. If you can find fresh coconut milk, go for it love! But for us Nairobi folk, get the supermarket one. I like the coconut milk by Kara.

Let everything simmer for about 5-10 minutes (it will turn form deep red to mustard) then add your kamba. I bought my kamba (prawns) from city market stall number 52. I bought 1/2 a kg and that cost 1200bob. It is expensive, but it makes logistical sense since Nairobi is an inland city. You can buy them whole, or you cam have them clean them for you if you prefer. Make sure they are properly cleaned and deveined before you leave the shop, as sometimes they remove the shell but they do not devein so make sure you confirm.

Add the kamba then sprinkle the lime zest then let it simmer for 3 minutes. After that, give it a mix, add a splash of fresh lime juice and then let it simmer for another 3 minutes. They will change from colorless to white.

Prawns cook VERY VERY fast, so do not over do it and go overboard with the time unless you want prawn porridge *weeps*.

Garnish with some fresh dania, fresh limes as well then serve. I love my kamba wa kupaka with rice, but truly, in my opinion, it goes with every starch!

Utamu tu!

The flavors of the lime awakened that of the prawns and I feel like that was my favorite note of the entire dish. I really enjoyed the fullness of the bay leaves and loved how assertively the ginger and garlic came through. Such a rich dish and so amazing how easy it is to put together such delicious flavors!

In case the pictures are too good to be true, maybe my YouTube video will prove otherwise.

Cheers!

Get your downloadable recipe here :))

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The post Kamba Wa Kupaka appeared first on Kaluhi's Kitchen.

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And the weather changed! We have traded sunny days, for the hum of generous showers. We have traded tiny shorts, for the cosiest of knits. We have traded super chilled mocktails, for very hot chai masala. And with that we are also welcoming all the comforting, indulgent, rich, warming meals we can get our hands on. I loooooove my crepes. Crepes, what Kenyans commonly refer to as pancakes, are super easy to make and they take up flavor so well. This makes them so fun to cook with. I also purchase some tomoko while in traffic on mbagathi way, and here we have the birth of my nutmeg crepes with a creamy tomoko sauce.

PREP TIME:  30 min   COOK TIME: 25min        SERVES: 2

Ingredients

For the crepes

1 cup of all purpose flour

1 egg

2 tablespoons of sugar

1 teaspoon of vanilla extract

1/2 a teaspoon of nutmeg

1 cup of milk

For the sauce

2 tomokos

1/2 a cup of heavy cream

1 teaspoon of granulated sugar

1/2 a teaspoon of vanilla extract

Method

For the sauce, core your tomoko and add them on your sieve. Mix it with your spoon so that the pulp  goes into the bowl underneath. Please watch the video as it is so beautifully shown.

Besides traffic, you can get tomoko at Bus station, Adams and Toi, Ngara market and any other well stocked fruit market. Tomoko are kiswahili for custurd apples. They have the texture of cream and flavor akin to that of custard.

Once done, mix in the heavy cream, sugar and vanilla extract. Because tomoko are really really sweet, very little sugar will be enough, and in my opinion you can do without sugar.  Heavy cream is available in every well stocked supermarket in the dairy section.

Once combined, set aside.

For the crepes, start by whisking the eggs and the sugar together in your bowl until pale yellow. Because the crepes will be accompanied by a relatively sweet sauce, little sugar in required.

Then add the flour (always all purpose flour for this recipe), the nutmeg, your vanilla and the milk. Whisk everything until it gets the consistency of yoghut. The lighter the batter, the thinner the crepes- and we ALWAYS want thin crepes.

Proceed to cook them in a pan that is lightly greased and once done and beautifully golden brown, plate them.

Drizzle the tomoko suace over them, garnish with some pumpkin seeds (or pistachio) for some texture then serve! That was super easy to make right??! My crepes turned out perfectly golden and super duper soft too!

The creamy. custard flavor of the tomoko sauce turned otherwise normal crepes into something extremely indulgent. The nutmeg notes that the crepes have also went really well with that of the tomoko. I am looking forward to making more amazing recipes with this peculiar yet amazing fruit of ours!

To all things delicious!!

-K

Get your downloadable recipe here :))

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The post Nutmeg Crepes & Creamy Tomoko Sauce appeared first on Kaluhi's Kitchen.

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I really enjoy all the food we eat when we go upcountry. While all the food we eat as a country in general is very fresh, organic and delicious, the food grown in the green rolling hills of Maragoli is simply on a special level of different. The farm produce ,too, is better! I love the eggs, the milk tastes better, the fleshy chicken is so much richer. Each time we go visit my guku (grandmother), we almost always leave with some chicken and a full mgomba wa matoke! And the matoke does taste a lot better! When the craving strikes, only matoke from the western part of the country really delivers in terms of flavor. Speaking of cravings, today is one of those days! Today we add another recipe to the many we already we have; and that is my thyme and tandoori masala matoke!

I made a dope vid on my channel to accompany the blog post. Do watch below, and subscribe!

THYME AND TANDOORI MASALA MATOKE | MATOKE RECIPE | KALUHI'S KITCHEN - YouTube

PREP TIME: 10 min   COOK TIME: 15 min        SERVES: 1

Ingredients

4 matoke, sliced

1 red onion cubes

Dania , stems + leaves

1 tomato, grated

1 tablespoon of tandoori masala

1/4 teaspon of pepper

1/4 teaspoon of dried thyme

Salt to taste

Vegetable oil for frying

Method

Peel and slice your matoke. Place them in a bowl with water to prevent oxidation then proceed with the cooking. But if they darken alittle bit, that is still ok- bado zitalika.

In your sufuria, add some oil and salt. Sautee the onion and the dania stems until fragrant. Remember we mentioned this on twitter– dania stems go at the beginning to infuse flavor and dania leaves at the end as a garnish.

Add the tomatoes, followed by the spices, a teaspoon of tomato paste. Both thyme and tandoori masala are used with savory meaty dishes, however they can also be used with vegetarian dishes. Seeing that tandoori masala has such amazing spices whose flavors I would love in my dish, I though why not use it!

Is it different? Yes!

Will it work? Yes!

Remember, like every other spice I use, I bought my tandoori masala from the supermarket spice aisle. Spend time walking through supermarket spice aisles and stock up on those amazing spices coz ziko na hakuna haja ujinyime!

Let this simmer until thick for about 10  minutes on low heat then add the matoke you earlier on peeled. A nice thick base will give you a nice thick rich matoke stew in the end. Similarly, a light watery base will result in a sad, watery matoke stew in the end. Keep it thicccc guys!

Let this simmer for about 15 minutes. Remember the smaller you slice them, the faster they will cook. To ascertain when they are cooked, simply, poke with a fork and if it passes through easily, then they are done.

Once cooked, garnish with the fresh dania leaves and serve. And now that the weather has changed to cosy and rainy, let us indulge in all things rich and hearty!

There is something particularly delicious about matoke from my guku’s shamba! And their inherent richness is so well complimented by the robustness of the tandoori masala. The flavor of the cumin, curry, fengreek etc are so well complimented by the thyme and really elevates the matoke.

Make sure you watch the video and hope you enjoy this recipe as much as I did!

-K

Get your downloadable recipe here :))

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The post Thyme & Tandoori Masala Matoke appeared first on Kaluhi's Kitchen.

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I can very well call myself madam potatoes. I love potatoes so so so much. Potatoes are my favorite starch, because they are very delicious (duhh!!!), but beyond that, they take up flavor really well. There are a billion ways to have them without ever ever getting bored. And with all the anti-carb rage all over the world, potatoes can count on me to love then today and forever more!!

For today, we are making some cumin bhajia with my honey ukwaju bbq sauce. I made this same sauce a few months back for this chicken thigh recipe, and it would hurt no one to do it once more today! Let’s get to it!

I made a dope vid to accompany the blog post. Do watch below, and subscribe!

CUMIN BHAJIA WITH HONEY UKWAJU BBQ SAUCE | BHAJIA RECIPE | KALUHI'S KITCHEN - YouTube

PREP TIME: 15min    COOK TIME: 15min      SERVES: 2

Ingredients

For the bbq sauce

1 red onion, diced

1 tablespoon of minced garlic

Handful of dania Stems

1 cup of ketchup

3 tablespoons of honey

¼ cup of ukwaju paste

1/2 a teaspoon of coriander spice

1/2 a teaspoon of pepper

For the bhajia

1/4 teaspoon of turmeric

3/4 teaspoon of cumin

½ teaspoon of garlic powder

1 cup of gram flour

Water

6 potatoes, sliced

1 tablespoon of rosemary leaves

1 cup of finely chopped dania

Method

Let us first begin with the ukwaju. Ukwaju is Tamarind. In Nairobi, you can purchase some from Ngara FigTree Market/ Bus Station/ Toi/ Zucchini. I purchase mine form Figtree and one pack costs 50 bob. I have already shown you how to extract ukwaju several times last year, but incase you missed it, watch the video and see how.

In your pan, add some oil and salt. Add the red onion, garlic and dania stems.

Add the pepper and coriander spice, mix it in, and then add then honey, ukwaju and ketchup. Mix it all up and allow it to simmer until combined and thickened. Give it a taste and adjust for any ingredient if need be. And remember, just like any other ingredient, if overdone, ukwaju will make the sauce very tart. A little bit goes a long way so go easy on it.

Once done, set aside.

For the bhajia, place the gram flour together with the dry spices and some salt too. You will find gram flour in ANY supermarket at about 150 bob in the flour aisle. Mix it in and then add the water to form a paste. Te batter should have the same consistency as thick yoghurt. If it is too light, it will slide right off. If it is too thick, it will become too thick and cakey preventing the inside form cooking. Make sure you watch the video to see the correct batter consistency.

Then mix in the herbs – rosemary and dania. Usually only dania is used, but I went with rosemary as well since they always compliment the flavor of potatoes so well.

Proceed to toss the potatoes in the mixture and once coated, proceed to fry on medium low heat.

Once cooked through, serve with the honey ukwaju bbq sauce. I was soo blown away when I had my first taste and it is safe to say, this was beyond heavenly!!

The bhajia were perfectly soft on the inside and the outside, nice and crispy! You can taste the cumin and the rosemary was very assertive too; and those two flavors were picked up so well by the contrasting sweet-sour notes of the honey ukwaju bbq sauce. Perfection!!

Make sure you try this out. Share the recipe in ALL your whatsapp groups so that everyone enjoys this over Easter. Snap a pic once you cook this and DM it to me on any platform!

Cheers!

Get your downloadable recipe here :))

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Happy new month my loves!!

I hope April has started off nice and happy and you are looking forward to a deliciously fun and abundant next 30 days!! I find it pretty weird that April is still pretty hot. I do love me some sunshine, but in all honesty, I also love the cosiness of rain. But as we wait for the weather to change, let us enjoy the sunshine and the dawn of the new fruit season-pear season. Pear season is usually very brief, and I am making sure I make the most of it this time round. Seeing that you guys enjoyed my salad week series on my channel, I decided to throw in another one you will definitely enjoy! For today, my pear tree tomato salad with a pear ginger vinaigrette.

I made a dope vid to accompany the blog post. Do watch below, and subscribe!

PEAR TREE TOMATO SALAD WITH PEAR GINGER DRESSING | KALUHI'S KITCHEN - YouTube

PREP TIME: 20 min     MAKE TIME: 10 min        SERVES: 2

Ingredients

1 cup of French beans

¼ cup of finely chopped dania

¼ cup of chopped bacon

Sliced pear slices

Tree Tomato, sliced

¼ cup of grapes

For the dressing

1 pear, blended

6 tablespoons of olive oil

2 tablespoons of balsamic vinegar

¼ teaspoon of grated ginger

Salt & Pepper

Method

First start by preparing the salad dressing. While not all salads require dressings, I like preparing dressings for mine. In general, I like having a note in the dressing also present in the salad. So for today, we will have the same pear notes present in the salad as well as in the vinaigrette.

Blend the pear into a puree. Pop everything into your container, give it a good shake then set aside. Do watch the vid for a better visual.

For vinaigrettes, I go by the ration Oil:Vinegar as 3:1 (some people swear by 2:1 but I feel 3:1 works better). So remember this one rule as you adjust the ingredients upwards. I used olive oil, but you can use any other vegetable oil. As for vinegar, any other will work too except white vinegar as it will be too harsh.

Lets move on to the salad

For the salad- start by prepping the French beans and the bacon- both of which will require a quick sear. Do not overcook the french beans. You need just a quick sear over a few minutes so that you retail the color, texture and flavor integrity.

Give the bacon a quick sear too and once cooked, give it a rough chop and set aside.

Slice all the other ingredients then compose them in your bowl in whichever order. You are more than free to vary the ingredient quantities according to the flavor notes your palette is after, so feel free to adjust whichever ingredient upward or downward. Hakuna pressure my guy! I also explained this in the vid.

Dress the salad- give it a light toss, then dress it with the pear vinaigrette we have just made.

Give the salad one last toss then serve!

I was trully surprised with how well this came together!! The sweetness of the pear and the grape contrasted so so well with that of the salty bacon. The texture of the french beans added much needed character and the ginger notes present in the dressing tied everything up together! Truly must try for each one of you!

Check out my Mango Bacon salad with a mango ginger vinaigrette recipe, my broccoli and mushroom salad with a coconut lime vinaigrette and my chicken french bean salad dressed in a honey ginger vinaigrette as well.

Thank you so much for being here!

xx

Get your downloadable recipe here :))

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Happy new month my loves and happy pear season!!

Change. There is so much beauty in change. We bid goodbye to one amazing thing and welcome another different, but equally beautiful one too. We are moving away from gloriously sunny weather that I love, and moving into the cosy rainy season that I love too :D. I am without doubt thoroughly sad that mango season is now over, but pear season is right here with us! Besides enjoying this amazing fruit as it is, this gives us a chance to enjoy it in our cooking in all innovative ways we can! To kick off this year’s pear season, we are getting into my iliki pancakes with a super easy to make pear caramel sauce.

PREP TIME: 10 Min     COOK TIME:  35min      SERVES: 2

Ingredients

1 cup of self raising flour

1 1/2 cup of mala

1 teaspoon of cardamom

3 tablespoons of sugar

1 egg

For the caramel

1 pear

1 cup of granulated sugar

1 tablespoon of butter

1/2 a cup of heavy cream

1/2 a teaspoon of salt

Method

Let us start with the pear caramel sauce! Peel and cube the pears, blend it into a puree for a few minutes and once completely smooth, set aside. The mixture should be completely pureed. but not watery like a juice. Peep the video for the correct consistency.

For the caramel, add the sugar in your sufuria- just sugar in the sufuria and nothing else. Continually mix it until it turns from a crumbly sticky mixture to a viscous brown liquid.

I must emphasize, molten sugar is EXTREMELY HOT and there may be temptation to lick it or dip your fingers in it. Please DO NOT!! It will very badly burn you so do not lick or taste the molten sugar.

After about 10 minutes, add the heavy cream while continuously stirring. It will fizzle abit violently, but keep stirring. Make sure the heavy cream is at room temparature because if it is cold, the caramel will clump up. After that, add the pear puree after. Once combined, melt in the butter. Let it simmer on low heat for about 5 minutes. Turn off the heat, mix in the salt, and then set aside for use later.

For the pancakes; in a separate bowl, mix the flour and your iliki. I loooooove my iliki so much and it is definitely among my top three warm spices. I used whole iliki (cardamom), but you can use the already ground spice. I like using the whole one since I can toast them before using and grind them rough textured as I love.

In another bowl, whip the mala, egg and sugar. If you have vanilla extract, add some in. I just happen to ran out lol. Mala is an amazing ingredeint for pancakes since they make everything extra fluffy and super soft. Mala is fermented milk- equivalent to amasi in south africa and Kefir in Turkey. Plain yoghurt is also an excellent equivalent.

Once frothy and combined, add in the dry ingredients and fold them in. Do not overwhip because that will remove the air bubbles yet it is the air bubbles are what contribute to the fluffiness.

Once JUST combined, proceed with the cooking. Each side will require about two minutes.

Gorgeous!

Once golden brown, plate and serve with the pear caramel sauce we earlier on made. I added some sweet bananas for some more flavor, but berries would go really really well with this too.

Fragrant, soft, delicious!!! The wamth of the iliki is so well complimented with that of the pear. And even after pear season is long gone, you can make this with caramel with apples.

Enjoy that good food!

-K

Get your downloadable recipe here :))

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The post Iliki Pancakes with Pear Caramel Sauce appeared first on Kaluhi's Kitchen.

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I am so happy that March is supper sunny! I love the clear blue skies! Just look outside your window right now; brilliant, isn’t it? I love the sunshine that allows me to shine in all my shorts and minis. I am several shades darker, with the happiness in my heart a notch higher and my smile lines slightly deeper. Even though, admittedly, the heat can be prickly and the dust lowkey annoying, I love the overall warm nights that come with it too. While I am making the most of the sunshine before April comes along with the rains, I am also making the most of the fast waning mango season. The millions of fruit carts that were lined on the streets with Mangoes from Ukambani have now dwindled to a handful. And best believe I will be buying them even after there is only once mango fruit cart left!

I shared a full thread of all the mango recipes I have made since the blog started and this one is gong to be my final one for 2019. As we bid goodbye to the best fruit season in the universe, cool down with my mango passion fruit mocktail.


I made a sweet 6 minute video for you guys on the same! Do pass by my channel and watch:

PREP TIME: 5 min    COOK TIME:  10 min       SERVES: 3

Ingredients

1 cheek of a apple mango

3 passion fruit

1 krest

1 sprig or rosemary

1 clove (or 1/8 teaspoon of clove powder)

Method

For this recipe, make sure both the mango and the passion fruit are really really sweet and ripe. If the fruits are tart, all the flavors will be unpalatable

Peel the mango and core the passion fruit. Place both the mango and the passion fruit in your blender, the crushed clove, and a few rosemary leaves. You can go with mint in place of rosemary, but since I only had the latter at hand that is what I went for.

Clove is a very strong spice and a little goes a looooooooong way. So start small and take it easy when adjusting upwards if necessary.

You can add some sugar as well if you prefer to have alot more sweetness, but my preference was not to add some. I also chose not to sieve the fruity base once combined as I find the tiny crushed seeds to add alot more character to my drink. But if you want it completely smooth, sieve it.

Blitz until combined.

Add some ice into your tumbler, add the fruity mixture then top with some krest. Krest is a lemon based soda, and any other citrus based soda will work especially if you are reading this from outside Kenya. A stoney would also be fab with this. You can transform your mocktail into a cocktail by adding a splash of whiskey/vodka/gin.

Garnish with fresh rosemary and serve immediately. How amazing does this look!!!

Super refreshing, so fruity and the perfect mocktail to enjoy this sunny weather with! My two favorite god-status fruits come together in perfect harmony providing the perfect fruity base, the rosemary introducing some freshness and the clove, some complexity. Perfection!

Do not forget to watch the video, and guess what, I made the second glass just for you!

Shika!

xx

Get your downloadable recipe here :))

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I really love githeri!!! Like, really really! I know some of you are reading this thinking I am crazy, or lying, or both :D, but the heart loves what it loves. While some of you totally feel me on this! I know you feel me on the magnificence of githeri! I know you feel me on how seriously it slaps especially when cooked right! I know you understand how perfect it is when served with some delicious, huge, creamy avocado. Githeri is a whole mood! A vibe! A positive state of mind!

I have prepared it in so many different ways in the past- be it with coconut cream, or whole sage and garlic or with ginger and pepper; but whichever way you go, it is always so bomb! For today my curry and garam masala githeri <3

I had so much time filming this too! Check out the YouTube video as well here:

PREP TIME: 10min    COOK TIME: 30min        SERVES: 2

Ingredients

2 cups of boiled maize and beans
2 large potatoes, peeled & cubed
2 carrots, cubed
Fresh dania (both leaves and stems)
½ green hoho, cubed
1 red onion, diced
1 tomato, minced
½ a teaspoon of black pepper
1 teaspoon of garam masala
½ a teaspoon of paprika
½ a teaspoon of turmeric
Salt to taste
Vegetable oil for frying

Method

First step is to always ensure you have your boiled githeri (mixture of maize and beans) ready before hand. You can use any kind of bean, but I prefer Wairimu/Yellow/RoseCoco. As for maize, I like to use tender green maize (I mistakenly said yellow maize in the video *face palm*). You can use sweet maize if that is what you fancy, but I feel green maize sticks closer to the original integrity of githeri.

In your sufuria, add some oil and salt. Let this be followed by the red onion, hoho and dania stems. I liiiiiiiiiive for the aroma at this stage! Remember as I mentioned on twitter – Dania stems at the beginning for the flavor to really seep in, and dania leaves as a garnish.

Let this simmer on medium low heat until soft and fragrant. Then add the tomatoes and the spices. Add some water (or veg stock), then simmer on low heat for a few minutes. Do not rush this process because the spices need to meld and the mchuzi to thicken.


I love my githeri with potatoes; and in the event I do not use some, it’s only because I was too lazy to peel some. I cut mine quite small, so that they cook fast and so that I can have a taste of everything in one bite. Add the potatoes, and allow them to cook three quarter way.

After that, add the boiled maize and beans then the carrots (also cut up really small), and allow everything to simmer on low heat until done. This will take a few minutes.


Garnish with freshly chopped dania and then run and grab that avocado for plating!

By far one of my favorite Kenyan vegeterian meals ever!!!! Does githeri ever disappoint! Never! If you love githeri, this recipe will get on your list as among your faves. If you do not like it, this recipe might as well change your mind!

Do try this beauty out, comment below how you make your githeri, and make sure you watch my video too.

Happy Wednesday!!

-K

Get your downloadable recipe here :))

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PREP TIME:     COOK TIME:         SERVES:

Ingredients

1 tablespoon of iliki (cardamom)

1 1/2 cups of salted butter

1/2 cup granulated sugar

1 heaped tablespoon lemon zest

1 teaspoon vanilla extract

2 1/2 cups all purpose flour

Method

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The post Lemon & Iliki ShortBread Cookies appeared first on Kaluhi's Kitchen.

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I love baking things that do not involve too much effort. Reason is simple- my baking game is the weakest thing on earth. But this year, I want to work on it. And for that, I am starting with the easy ones, whose technique I understand and whose ingredients are few- but kama kawa, with a twist of my own. Short bread cookies are stupid easy, and trust me when I say, if I can make them, so can you!
I felt very at peace making them, the process is short and simple, but the twist I added was using lemon zest and my favorite warm spice iliki. For some weird reason, on this day, I wished I was making them with my children. I do not know what was making me so broody while filming lol! Maybe the cuteness of the cookies? Maybe the inviting aroma? Maybe their unforgettable taste that I felt kiddies would enjoy? I don’t know. But what is for sure is, you too will love this recipe, enjoy baking my short bread cookies and eating them too.

PREP TIME: 40 Min    COOK TIME: 10 Min         MAKES: 20

Ingredients

2 1/2 cups of all purpose flour
1 1/2 cup of butter
1/4 cup of granulated sugar
1 tablespoon of iliki (cardamom)
1 tablespoon of lemon zest
1 tablespoon of vanilla extract

Method

I decided to use whole iliki for this. First step is to crack the pods open, and toasting the black seeds on an ungreased pan for about a minute. I then crushed them and set aside for use. Whole iliki is in any supermarket. They used to retail at 60 bob, but nowadays they cost about 300 bob a pack. But you can also purchase already ground cardamom for this recipe.

In your bowl, cream together the sugar, butter, vanilla extract, iliki and lemon zest.

Once combined, add the flour bit by bit. It will at first look crumbly, but after further kneading, it will become a uniform ball. It will be soft, but rollable.


Divide the dough in two, roll it out about 1/4 inch thick on baking sheet, then place it in your fridge for about 30 minutes. We let the dough set for 30 minutes so that the shape of the cookies holds, and so that shaping them with your cutter is easier. I know Kenyans love short cuts, but please DO NOT skip this step. You need to set the dough if you want everything to be perfect in the end.

The short bread cookie dough set, but DO NOT let it freeze. After the time has lapsed, remove it from the fridge, cut out your cookies. I bought my cookie cutters from CarreFour for 400 bob a set, but you can use anything, even the rim of a glass- to cut out your cookies.

How cute do they look though?!

Once done, place them in your 190 degree preheated oven.


They should be lightly brown (mine nearly burnt- do not be like Kaluhi!!), and after 10 minutes, they will be ready. Rahisi, sindio?

How adorable do these look!!! I love them so much because they are perfect all year round. Now that it is still so hot, they would be perfect with some cold milk, and when the weather gets abit cooler, my lemon zest and iliki short bread cookies would be perfect with hot tea/coffee.

Not only are they so easy to make and with such few ingredients, but the flavor of the two main ingredients is amazingly delicious and so complimentary of each other! Try this out, if you have children, let this be part of your baking date! If you are yet to subscribe to my channel, please do- it’s free ;)))

Happy Thursday love!
-K

Get your downloadable recipe here :))

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The post Lemon and Iliki Short Bread Cookies appeared first on Kaluhi's Kitchen.

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