When we were children we used to love it when we were having githeri. When it was ready, we would scoop some out of the pot in a gourd, add some salt and blue band and munch away. That is one of my earliest memories of using Blue Band. But nowadays children would not really consider some freshly made githeri as a snack so let me give you a few ideas.
I told you about the new Blue Band with Omega 3 and Omega 6. You can read about it more here. I want to give you a couple of recipes that you should try with the new blue band. My friend Sel gave me some recipes.
This is good for making sandwiches, toasted bread and canapés. You can use minced/ crushed garlic, curry powder, paprika, mustard, sardines, minced ham or chillies as to your taste. Use 125 grams of margarine and about 1 teaspoon of the flavouring of your choice. Cream together until well mixed. Use as required.
To make garlic bread
Garlic – minced garlic from 6 cloves of garlic
1/2 teaspoon Garlic Powder
8 tablespoons of Margarine
Minced Parley for garnish
Get some fresh uncut Baguette bread
Mix Blue Band, minced garlic and garlic powder into a paste.
Make deep cuts on the bread and put the Blue Band mixture. Put it in the microwave or the oven for a few minutes so that it can melt. Remove and garnish with minced parley.
Serve with soup. Here is a soup recipe you should try.
Sweet and tasty toasted bread for breakfast or a quick snack.
Bread slices, Blue Band, 1 tablespoon brown sugar and 1teaspoon cinnamon. Mix together the brown sugar and the cinnamon, and butter your bread slices with the Blue Band. Sprinkle the mixture onto the bread and toast under a hot grill until golden and the sugar is caramelized. Serve hot. The sugar can be increased or reduced to taste.
There is a cake recipe that you don’t have to bake. The surprise cake (Bajadera) is easy to make. You can make them, and keep them in the fridge.
This surprise cake recipe makes enough bite sized treats for 16.
For the dough, this is what you need
Cup of sugar
1/2 cup of water
1/2 lb of crushed plain tea biscuits
1/2 lb of peanut, almond or hazelnut meal (or blend)
16 tablespoons of Blue Band
100gram of dark chocolate
Alcohol (for flavor)
For the icing
2 tablespoons of milk
2 tablespoons of powdered sugar
3 tablespoons of Blue Band
100grams of dark chocolate
1. Bring water to a boil in a large saucepan then add the sugar. Stir. Wait until the sugar is completely dissolved (about 3-5 minutes) then add the crushed biscuits, nut powder(s) and margarine in small amounts. Mix well
2. Meanwhile, melt the chocolate in a double boiler.
3. Take saucepan off the heat, then add alcohol to the batter and mix.
4. Divide dough into 2 equal parts. In one of them, add the melted chocolate, and incorporate.
5. Place a square baking frame (approximately 8×8 in) on a plate (or you can also use a square pan) and line with parchment paper.
6. When the dough is warm, spread half of the chocolate batter at the bottom of the frame (or pan). Pack well to form a very uniform and dense layer. Reproduce the process with the plain dough, then the remaining half of chocolate batter, making sure to smooth the surface at the end of each step.
7. Prepare the icing. Start by simmering the milk, powdered sugar and butter. When everything is dissolved, add the chocolate and mix until you obtain a uniform glaze.
8. Pour the icing, spreading it evenly and gently then tapping the plate on the work surface to level the surface and get rid of any air bubbles.
9. Refrigerate at least 4 hours (preferably overnight).
10. Using a large sharp knife, cut strips about 1×3 in.
Macaroni and Cheese
40g plain flour
40g margarine butter
40g plain flour
250g grated cheddar
50g grated parmesan (or a similar vegetarian alternative)
1. Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside.
2. Melt the margarine over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir, cooking it for a few minutes.
3. Whisk in the milk gradually, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce.
4. Meanwhile, preheat the grill to hot.
5. Remove the sauce from the cooker, add 175g of the cheese and stir until the cheese is well combined and melted.
6. Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.
7. Sprinkle over the remaining cheddar and the parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway. This particular recipe is from the BBC. I have substituted the butter for margarine.