Tasty Tuesday – Pork Ribs, Noodles & a Brownie
Today we start with the charcoal grill from which we get a generous serving of Pork spare ribs barbequed in a tangy sauce with potato wedges and grilled vegetables.
Just in case you are vegetarian, we haven’t forgotten your palette. We have this yummy plate of Thai satay noodles- homemade egg noodles and stir fried vegetables tossed in a spicy coconut and peanut sauce and served with a side salad. Not bad huh?
And while we are on the desserts issue here. On 16th, the Workshop Company shall be holding the Kitchen addiction workshop. This one is specifically for desserts. Deborah Swai, the Chef and Proprietor of About Thyme to teach us how to make her three simple, delicious and pocket friendly desserts. We will make them Hot, Cold and Cooked. See more info here.
Hot: Bread and Butter Pudding
This is an old-fashioned English family favourite that goes easy on the wallet. You can even use day old bread in this recipe. This Pudding is made by layering slices of buttered bread scattered with raisins in an oven dish into which a creamy mixture, seasoned with spices is poured.
Did you know that the earliest bread and butter puddings were called whitepot and used either bone marrow or butter. Whitepots could also be made using rice instead of bread, giving rise to the rice pudding in British cuisine.
Cold: Fruit topped Cheese cake
Cheesecake is a dessert consisting of a topping made of soft, fresh cheese on a base made from biscuit, pastry or sponge. About Thyme has the best cheese cake I have ever eaten in Nairobi and that is saying a lot. Come try out the different toppings on offer.
Cooked: Deep fried Fruit fritters with Hot chocolate Fudge Sauce
Do I need to tell you about these lightly fried fruit fritters? or will you just come and try them out…
For Tickets: Please go to About Thyme or contact Amina on 0722134575 or email: email@example.com