Passion Fruit Meringue Pie

The buttery crust, the tangy but sweet passionfruit curd, and the melt-in-your-mouth meringue that balances it all out. Got to love it! The three major components are: Egg whites for the Swiss meringue Pie crust Passionfruit curd Roll out the pie crust on a dish. Bake blind—without anything in it. In a separate bowl, add…

Marble Cake for a Crowd!

This cake recipe comes in handy when you need to bake a huge cake in one go. For those times when you do not feel like making two different cakes, or doubling recipes. I got this recipe from Awatif. It is delicious and does not sacrifice moistness because of its size. Food chemistry: Baking powder is…

Coconut Lime Zucchini Bread

Courgette cake somehow doesn’t sound as delicious so we will stick with the above title. The concept of courgette/zucchini cake is very similar to carrot cake. It is an oil cake but slightly denser (hence its being called a bread and not cake). The courgettes add to the moistness of the bread. Many enjoy zucchini…

Gluten-free Bread

This rice-flour bread is yummy-for-the-world. Rita says she got this gluten-free bread recipe from Noreen’s kitchen and “someone-else’s kitchen”—she can’t quite remember—and combined the recipes to get this amazing bread. This is a great bread for breakfast and sandwiches. Something to note is the bread is best stored in the fridge in a plastic bag….

Lemon Date Cake

For our Sunday suppers I almost always bake dessert, and then have the leftover cake or cookies with tea the next day. I photographed this cake on Tuesday evening, that’s why there’s only a third of it left. It had been awhile since I baked a date cake and found two recipes that I had…

Easy French Lemon Cake!

This French lemon cake ni mambo yote (is everything!). I came across it two weeks ago on the blog Dinner a Love Story. I tried it and have since baked it four times already. Some lemon oil cake recipes I made in the past for me hit the same notes as lemon mandazis (beignets).  And that’s alright, if that…

Gluten-Free Chocolate Cake

Rita is a genius at gluten-free baking. And not just gluten-free baking, but gluten-free on a budget. Major problem—she is a truly creative cook and so almost never makes the same thing twice. I have been forcing her to write down her recipes so that I can copy and post them here (more coming soon…

Homemade Bread

This bread is soft and fluffy and the perfect in between of not a light yet not a dense bread. It's great for breakfast, sandwiches, or as a side with spaghetti and meatballs, or just simple bread and cheese. This recipe makes two loaves and the rise time is about an hour. In the past…

Shortbread Cookies

Nice, Marie, Digestives, Shortcake … which were your favourite biscuits? Mine were House of Manji’s Shortcake biscuits, and number two were Digestives.  Of course, everyone loved Chocolate Biscuits, but they were so expensive. Then Kenyan shelves began to stock “Eet sum mor.” Now this could purely be a coincidence but many who liked shortcake biscuits…

Passion Fruit Curd

Sometimes you can eat something unfamiliar and you love it upon trying it.  It could be the flavour —  the taste and smell of it.  But it could also be the texture — that unbelievable way food feels in your mouth. Melt-in-your-mouth chocolate.  A crisp apple or lettuce. Crunchy biscuits/cookies. Light pancakes. Dry arrowroot/nduma/taro root….

Pilipili

Pilipili. Peri peri. Berbere. Chiles. Chillies. Peppers. We love it, the health benefits are plenty, and so I share in this post the different kinds I have in my kitchen. First off, the Ethiopian berbere.  It is a blend of paprika, fenugreek, garlic and ginger among other spices.  Berbere is so flavourful and makes cooking…

10 Tips for a Perfectly Light Sponge Cake

This cake goes by many names. Yellow cake. Basic cake. Butter cake. Sponge cake. Vanilla cake. Victorian sponge. And the list could go on. By whichever name you know it, in this post I share tips that result in a light, delicate flavourful cake. Typically the first cake most Kenyan girls learn to bake is…