Nutrition
How to grill pork
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1⁄3 cup light soy sauce
1⁄4 cup vegetable oil
3 tablespoonsfuls of lemon pepper seasoning
2 garlic cloves, minced
1 kilogram of pork fat removed
Method
-Mix all marinade ingredients (light soy sauce, lemon, pepper seasoning, and garlic).
-Marinate pork for at least two hours.
-Remove from marinade and cook over medium-high heat on a greased grill
-After two minutes grilling on a side, rotate chops 45 degrees for even cooking
-Turn over when juices pool on upper surface and meat appears to be cooked half-way through
-Don’t grill the pork for more than 15 minutes
Ingredients
-2 pounds of goat meat
-3 large tomatoes
-3 large onions
-1 large carrot
-Salt to taste
– ¼ garlic
-4 fresh garden eggs
-Pepper
-2 fresh onions
-4 tablespoonfuls of tomatoe paste
Preparation
– Wash goat meat in clean water and set aside
-Blend ginger, garlic, onion and tomatoes
-In a pot containing the meat, pour the blended mixture and allow it to cook for sometime
-Add the tin tomato paste, salt, with more water, cover and cook for about 10 minutes
-Place carrot, garden eggs, pepper into a clean pot and pour 1 cup of water into the pot and bring to boil
-Blend cooked carrot, garden eggs, pepper and pour it into the meat and add more water
-Allow to boil for about 5 minutes
Ingredients
-4 tablespoons Cowbell milk powder
-2 cups of fresh milk
-1 cup of condensed milk (sweetened)
-2 tablespoons of vanilla custard powder
-1 teaspoon of vanilla essence
-Optional: Sugar (only if you want extra sweetness, since condensed milk is already sweet)
Preparation
-Mix the custard base in a small bowl to dissolve the custard powder in ½ cup of cold milk to make a smooth paste
-Cook the custard, heat the remaining milk in a saucepan
-Stir in the Cowbell milk powder until fully dissolved
-Add the custard paste and cook on low heat, stirring continuously until it thickens slightly
-Remove from heat and stir in the condensed milk
-Add vanilla essence for flavour
-Taste and adjust sweetness if needed
-Let the custard mixture cool to room temperature
-Cover and refrigerate for at least 3–4 hours (overnight is best).
-Pour into a container, and freeze
-Scoop into bowls or cones and enjoy your homemade custard ice cream.
