Treats I Made

My romanticism of cafes is dying out as the season heightens. I’m leaning more towards home-prepped meals. Now that my shelf is clean, I realize the need to get creative with my leftovers. I made a gazillion treats last week. Today, I re-imagine Kenya’s staple lunch; rice and potatoes with a touch of ghee.

Mushroom with Tortillas in Minced Pork

I had some mushrooms over for Scottish breakfast. However, I did not use them over the week. So I diced them alongside the tortillas. On the side, the pork was an ingredient for the pork carnitas. I minced it to little shreds and fried them with the mix.

It did not live up to my expectations. So, I’ll infuse cheese and round tortillas next time.

Mexican Fried Rice with Corn

I levelled up to Basmati. The view was to create a batch of rice for the entire week. However, I figured it would be easier to do it once on friyay over spiced ingredients and corn. I infused Worcester Sauce and Tomato Puree for the color and flavor.

Nice try

Bread Pudding

I had some brown bread ready for the week’s breakfast and condensed & evaporated milk from the tres leches cake try. I lined my baking tin with parchment paper. Then, I placed bread on first layer and poured milk soak. I placed bread as second layer and covered with milk soak as well then baked in oven for ten minutes.

Must have

Fresas con Crema

Dessert alert! My surest form of ice cream. I did sour cream and double cream. I whipped the creams first till they formed a think consistency then added condensed milk. After that, I transferred the mix into dessert cans I had earlier and placed them in freezer.

Yum!

The leftover evaporated milk from Tres Leches Cake was as essential in forming the bread pudding as it is in forming white coffee. It is a rich creamer and has low fat content. Use it to form batch Tres Leches Cake.