Abefe's Kitchen

Ingredients 2 tbsp chopped fresh mint 1 tsp finely chopped fresh rosemary 3 garlic cloves 2 tbsp olive oil 4 lean lamb chops or cutlets 1 aubergine, sliced 4 courgettes, sliced 2 red peppers, cut into large chunks 2 yellow peppers, cut into large chunks 85g/3oz feta cheese, crumbled 250g/9oz cherry tomatoes Cooking Instructions -  Preheat your oven to 180C - With a blender, blend together the ginger, rosemary and garlic, mix with one tbsp of olive oil. Coat lamb chops with the mixture  - Place the carrot, potatoes on a parchment/foil paper. Cover with some olive oil and arrange the lamb chops over. Put into the oven to bake for 25 minutes. - Take out tray from oven and add the cherry tomatoes, broccolis and cauliflowers. Place back in the oven to bake for another 10 minutes, until the lamb chops are thoroughly cooked.

Ingredients 2pcs Indomie noodles 2 chicken sausages, cut into about 1 inch 20g cooked turkey, chopped 1 scotch-bonnet pepper; chopped 1 medium onion; chopped - Green, yellow, red bell peppers, steamed. Learn how to steam from this recipe  Potatoe Pizza Recipe 1 cooking spoon, vegetable oil Preparation  Boil some water in a kettle and  pour it in a bowl. Then take the noodles out of the pack and put into the bowl of hot water. Cover with the lid of a pot or a foil or cling film...leave for about 7-10 minutes to steam.  On the other hand, heat up oil in a pan on medium heat, while you drain water off the noodles. Add all the veggies and sausages and fry for 3-5 mins, then immediately add the noodles.  Stir continuously under low heat. Leave to simmer for 2 minutes and your noodles is ready to be served.

Ingredients 4 cups of rice, rinsed Plum tomatoes, 400g or 6 fresh tomatoes Tomato puree, 100g 5 scotch-bonnet peppers 3 red bell peppers, de-seeded 2 medium red onions, chopped 2 cooking spoon vegetable oil 1 tsp thyme 2 bay leaves 2 tsps curry 4 Knorr cubes Salt, to taste Cooking Instructions Add the peppers, tomatoes and onions in a blender, blend smoothly. Heat a pot on medium heat. Add the 4tsp of oil to it and leave to heat. When the oil becomes hot such that an onion thrown into it will turn slightly brown, pour the puree in, add the curry, thyme and bay leaves, let it fry until oil becomes red. Then, pour the blended mix into it stirring evenly. Add the knorr cubes and salt, then stir. Leave to cook for about 10 minutes on medium heat, afterwards add 4 cups of water to it. Cover and leave to boil. When the mix starts to boil, add the rinsed rice (rice that has been washed to remove starchy content) and cover the pot. Let it cook for 30 – 40...

Ingredients Parboiled White Rice, 3½ Cups Chicken or Meat Stock or Turkey Stock, 2 Cups Liver, 200g (Cow/Pig/Lamb/Chicken) Shrimps, beef diced, sausages (optional) 2 tbsp curry powder 3 Knorr Cubes 1 full cooking spoon vegetable oil 3 medium carrots, diced 2 Green bell peppers, diced 1 cup Green peas Spring onions, chopped 1 bulb red onions, chopped Salt to taste   Cooking Instructions Bring the diced carrots, green peas, bell peppers and onions together. Set aside. Wash the liver with water and dice. Put the diced liver in a pot to steam for 10 minutes and set aside. Put the chicken stock in a pot under medium heat. Add the parboiled rice to it. Then, add some boiling water, curry powder, knorr cubes and salt to taste. Cover the pot to cook and leave till there is no more water left in the mix. Heat the vegetable oil in a deep pan or pot (depending on the size of the rice), add all the veggies and stir fry for a minute. Then add the liver (you...

Ingredients 1 large cabbage  1 kg carrots 8 tbsps of salad cream 7 tbsps of mayonnaise ½ tsp sugar A pinch of salt Preparing the Salad ·           Finely chop the cabbage into very thin pieces.  ·           Wash, scrape the skin off the carrot and grate into tiny pieces ·           Arrange the veggies on a tray, row by row in a sequence. ·           Then, mix the mayo, salad cream sugar and salt in a bowl. ·           Pour the cream onto the tray of the vegetables and cover with a cling film. ·           Place in the fridge. Serve when chill. Enjoy.

Ingredients 3 cans of Plum Tomatoes or 1kg of tomatoes. 100 gram tomato puree 3 medium sized onions 1 - 2 red bell peppers 4 scotch bonnet peppers 500 grams, Mixed/Assorted meat/Chicken  Vegetable Oil 2 Knorr/Bouillon cubes Curry, Thyme and Salt Cooking Instructions Blend the peppers, tomatoes and the onions together using a blender. On the other hand, empty the contents of the tomato puree into a plate and mix with warm water until slightly thick. Then, wash the meat/assorted meat and put it in a pot of water (quantity enough to cook the meat). If cooking chicken, cook separately. Add knorr cube, curry, thyme and salt to taste. Cover and cook until tender.  After the meat must have been well cooked, you may either fry it or put it in the oven at 170̊C for about 30-40 minutes, depending on how fast your oven. Set the meat stock aside. Add the blended tomato mixture into a pot on medium heat. Leave to boil until the mix becomes thick with the water dri...