The Trendy House M-Dera

13/11/2021

Beautiful table runners made for a school leavers luncheon

07/11/2021

Come visit us today we exhibiting at the African Artisan Exhibition. African Artisan Exhibition

01/11/2021

Ingredients
5 ears fresh corn
3 zucchini
1 large red bell pepper
1 large red onion
8 ounces small brussels sprouts
8 ounces mushrooms
1/2 cup salted butter (1 stick)
1 packet Old El Paso Fajita Seasoning Mix
2 tablespoons fresh lemon juice
12 thick wooden skewers or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes before cooking. Preheat the grill to medium-low heat, around 325 degrees F.
Shuck the corn and cut into 1 1/2 rounds. Cut the zucchini into 1-inch rounds. Cut the bell pepper and onions into 1 1/2 inch square pieces, and discard pepper seeds. Trim the brussels sprouts. Work the vegetables onto the skewers in a random pattern.
Melt the butter and whisk with the Old El Paso Fajita Seasoning Mix and lemon juice.
If using metal skewers: grill for 15 minutes, dry. Then brush with the fajita butter and grill another 5 minutes. Rotate the skewers every 3-5 minutes. Brush the remaining fajita butter over the skewers once off the grill.
If using wooden skewers: Grill the skewers dry for 20 minutes, rotating them every 3-5 minutes. Then remove the skewers from the heat and brush thoroughly with fajita butter. Serve warm!

27/10/2021

25/10/2021

3 cups quick cooking rice such as Minute Rice
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3 1/2 cups chicken broth broth of choice
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1 cup frozen green peas
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1/2 diced onion
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1/2 cup frozen diced carrots
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4 cloves minced garlic
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3 tbsp soy sauce
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2 tsp sesame oil
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2 tbsp sirarcha, more or less to taste
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2 eggs
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2 tbsp butter
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green onions for garnish
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Instructions
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In a large heavy bottom pot add all the ingredients except for the eggs, butter, and green onions.
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Bring to a boil. Cover and reduce heat to low heat. Cook for 10-12 minutes or until liquid is absorbed and rice is cooked.
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Make a small hole in the center of the pot. Add eggs. Gently stir around until eggs cook. Add butter and green onions. Stir everything together. Serve immedietly!

25/10/2021

NGREDIENTS

For Shawarma Spices
1 tsp ground cumin
1 tsp ground coriander
1 tsp Sweet Spanish paprika
3/4 tsp ground turmeric
1/2 tsp ground cloves
1/2 tsp cayenne pepper
1/2 tsp ground cinnamon
For Shawarma + Marinade
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
1 lemon
1 1/2 lb beef flap steak or flank steak, cut very thinly against the grain into bite size pieces
Kosher salt and black pepper
4 garlic cloves, minced
1 medium yellow onion, halved and sliced
To Serve
4 Pita bread loaves, halved (8 pita pockets)
3-Ingredient Mediterranean salad, (or sliced tomatoes and cucumbers, and chopped parsley)
1 Homemade Tahini Sauce, follow this tahini sauce recipe
Pickled Cucumbers, optional.
INSTRUCTIONS
In the bottom of large mixing bowl, add the shawarma spices. Add the olive oil, vinegar, and zest and juice of one lemon. Using a spoon, mix to combine.
Using a chef’s knife, cut the flap steak against the grain into thin bite-size slices (no more than ¼-inch in thickness).
Add the sliced meat to the bowl. Season with kosher salt and black pepper. Add the garlic and onions. Using a pair of tongs, toss very well to make sure the meat is well-coated with the marinade. Set aside to marinate at room temperature for a few minutes (or, if you have the time, cover and refrigerate for a couple of hours).
Heat a large cast iron grill pan or skillet over high heat. Using a pair of tongs, add the meat pieces, spreading them as much as you are able. Cook over high heat for anywhere between 8 and 15 minutes, until the meat is fully cooked. (If you like less liquid in your pan and extra char on the meat, you'll likely cook it for about 15 minutes. And if your pan is not large enough, cook the meat in batches).
While the meat is cooking, prepare the pita pockets and fixings. Make my 3-ingredient Mediterranean salad with tomatoes, cucumbers, and parsley. Make the tahini sauce. And prepare your pickled cucumbers, if using.
Assemble the shawarma sandwiches. Open up your pita pockets and load them up with the beef shawarma, salad, and finish with a generous drizzle of tahini sauce. Serve immediately!

18/10/2021

Ingredients

3 lb large butternut squash (peeled + chopped)
1-2 TBSP extra virgin olive oil
salt, pepper, and garlic powder to taste
1-2 cups fresh cranberries (add a little, or a lot!)
2-3 TBSP honey plus extra to taste
1/4 cup finely crumbled feta
ground cinnamon to taste
fresh or dried parsley to garnish, optional
Instructions
Pre-heat oven to 400 degrees F.
Lightly drizzle or spritz a baking sheet with olive oil.
Add cubed squash to the sheet along with another drizzle of olive oil.
Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
Roast at 400 F for 25 minutes on the center rack.
At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.

Remove from oven and add a sprinkle of cinnamon (approx. 1/8-1/4 tsp depending on preference) along with feta and honey. I listed the honey measurements I used, but depending on whether you used fresh cranberries or dried, sweeten to taste.
Garnish with parsley for a burst of color and dig in while it's hot!

12/10/2021

11/10/2021

Ingredients
SCALE
1x
2x
3x

16 oz. linguine, uncooked
6 cups vegetable broth
1 small red onion, diced
4 cloves garlic, minced
1/2 cup pitted green olives
1/2 cup pitted black olives
1 pint grape tomatoes
1 (15 oz.) can artichoke hearts
1/2 cup fresh chopped dill + more for garnish
1/2 cup crumbled feta + more for garnish
Instructions
Add linguine, broth, onion, olives, tomatoes, artichoke hearts and garlic along with a couple large pinches of salt and a large pinch of pepper. Stir to combine.
Turn to high and bring to a simmer.
Simmer, uncovered, over medium low heat for 10-12 minutes or until pasta is al dente and most of the liquid has been absorbed.
Stir in fresh dill and feta. The feta will begin to melt and mix with the remaining pasta water, coating the noodles in a light sauce.
Garnish with fresh dill and a bit more feta and serve!
midwestfoodieblog.com

08/10/2021

Join us next month at African Artisan Exhibition in Harare