Mo's Kitchen Diaries: A Collection of My Favourite Recipes

By Moira Mawuru

Do you ever think about that home-made luscious meal, but you are doubtful of your culinary skills?

This cookbook will guide you in creating some magic and an absolutely delightful cooking experience. With a selection of over 60 recipes, made using minimal equipment, simple ingredients, easy to follow steps and laden with tips that will transform you in to your very own cordon bleu.

Bring out your inner chef and prepare some palatable cuisines in the comfort of your own kitchen with Mo’s Kitchen diaries recipe book!

• Language: English
• Publisher: Xlibris UK
• Release date: Oct 29, 2019
• ISBN: 9781984591616

Moira Mawuru

Moira Mawuru is a Business Finance professional and an impeccable self-taught chef. She is driven by an inbred passion for cooking and discovering herself in the kitchen. Moira loves travelling and infusing her recipes with different cultures from around the world. She is a Zimbabwean based in the United Kingdom, Buckinghamshire where she lives with her husband and two daughters. Find out more about her recent and exciting recipes on her Facebook Blog, Mo’s Kitchen.

Book preview

Copyright © 2019 by Moira Mawuru. 794691

All rights reserved. No part of this book may

be reproduced or transmitted in any form or by

any means, electronic or mechanical, including

photocopying, recording, or by any information

storage and retrieval system, without permission in

writing from the copyright owner.

Xlibris

0800-056-3182

www.xlibrispublishing.co.uk

Rev. date: 10/29/2019

Contents

Introduction

Vegetarian

Meat, Seafood, and Poultry

Cakes, Bakes, and Desserts

Acknowledgements

I am grateful for my travels that awarded me with fearless motivation to recreate the dishes that I came across. I would like to extend immense appreciation for great chefs like Ina Garten and her amazing book Barefoot Contessa: Back to Basics, Nigella, Jamie Oliver, and of course, my sensei cum laude, Gordon Ramsay.

I would like to thank my family for their continued encouragement to write this book and my sister, who pushed me to go beyond my limits to discovering delectable dishes. My mum had faith. She believed in me even in my most doubtful moments.

Due accolades to my husband, the chief taster of all the great and the not-so-great meals that I have cooked. Also, he had some invaluable input with some unique ingredients, such as kumquats and blue eggs. It will be a travesty not to mention my two lovely daughters, who drove me to make the best pasta ever.

To all my friends, who made the effort to come to my house to enjoy my cuisines and encouraged me to write this book, thank you.

Much appreciation to my editor, Makaitah, for working tirelessly on this book and to my photographers for capturing my dishes so beautifully. Lastly, to my publishing consultant, Elijah Rivers; publisher Del Mar; and the whole Xlibris family, thank you.

Notes to the reader

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Introduction

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I am Moira, a self-taught chef, and the kitchen is my home. I grew up in a traditional Zimbabwean household where our meals resonate around three basic seasonings: madras curry powder, turmeric, and black pepper. My background moulded the chef that I am today, and I love how turmeric gives the aesthetic golden colour to my dishes. A little disclaimer: turmeric is the most widely used spice in my dishes and inadvertently became my trademark as a chef. In true culinary, there are a few rules and tricks to abide by that makes dishes spectacular, but I have not let that hinder experimental conquests that have birthed amazing discoveries and dishes. I have made a lot of mistakes which are important learning curves, and in this book, I have shared some useful tips that will make cooking an awesome experience.

Vegetarian

Potato Salad

Serves four

Enjoy this all-round tangy salad for any occasion. The potato salad is a favourite for cookouts because it goes well with barbecued meat. It is a recommended complementary combo that is absolutely tasty and filling at the same time!

Ingredients

6 medium white potatoes, peeled and quartered

4 hard-boiled eggs, peeled and quartered

1 medium carrot, shredded

2 tablespoons chives, chopped

1 tablespoon white vinegar

1 teaspoon yellow mustard

1/2 cup good-quality mayonnaise

1/4 cup salad cream

kosher salt and freshly ground black pepper

Method

1. Bring potatoes to a boil in a large pot with cold salted water.

2. Reduce to medium-high heat and cook for 10–15 minutes or until the potatoes can be easily pierced with a fork. Drain and cool until just able to handle. Alternatively, if you don’t have time, run through cold water.

3. Transfer the potatoes to a large mixing bowl and sprinkle with white vinegar.

4. Add the carrots, chives, hard-boiled eggs, salad cream, mayonnaise, yellow mustard, salt, and pepper.

5. Stir everything together to combine. Season with more salt and pepper