I have very few memories of my daddy actually preparing a meal in the kitchen. But those that I do remember,what he made never disappointed. One of the things I remember are the eggs my daddy used to make for my sisters and I. During most Christmas holidays, we traveled to Maragoli.On Christmas morning before going to church, my daddy would make us some scrambled eggs, which he beat with some whole cream milk. The eggs became so rich, so moist and so tender and this was the perfect way to begin our Christmas day. These days, now that we are big girls, we are the ones who prepare meals for daddy :).
Today I made and omelette which was beaten with finely chopped onion and coriander stalks. To make this even more hearty, I added a tomato and bell pepper stuffing with a light dust of black pepper. Fast, tasty and unforgettable omelette.
A stock is a liquid that is obtained from simmering various ingredients in a sufuria to extract their flavor, and the resultant liquid used as an ingredient to another recipe. These stocks can be added to soups, casseroles and even pilau instead of just using water and you can make plenty and store for the weeks to come. Vegetable stock is obtained by simmering down vegetables of your choice. Fish stock and beef stock may take several hours to prepare and one uses their respective bones to get their stocks.
You can purchase these in supermarkets, but in my country Kenya, it is very rare to come across them. This gives us the perfect chance to make our own. The best part about making your own stock is that you can adjust the component ingredients to fit your taste and you know exactly what is in it, so no preservatives or chemicals. Plus, it is so easy to make, and I will show you how.