African Fusion General

Saturday, April 4th, 2015


Carrots & blackeyed beans soup

Carrots & blackeyed beans soup

Carrots & blackeyed beans soup Part I
Carrots & blackeyed beans soup Part II

Carrots & blackeyed beans soup Part II


In this recipe I have used leftover vegetables lurking in the drawer of the fridge. Vegetables need not be thrown away, simply transform them quickly into any veg soup that takes your fancy.

Packed with tomatoes, mushrooms, carrots and beans, this soup offers a great way to include more vegetables in your diet and hit your 5-a-day target.


240g blackeyed beans ( in tin cooked) you can buy from supermarkets

125g  mushrooms (cleaned and cut into small pieces)

3 or 4 medium carrots, (peeled and diced)

4 medium sized tomatoes (deseeded and chopped)

1 sweet red pepper (de-seed and cut into little pieces)

1 medium onion, peeled and chopped

2 cloves garlic, peeled and chopped

thumb sized ginger – peeled and chopped

1 level tbsp cornflour (made into  paste with water)

2 tbsp vegetable oil

2 kaffir leaves

1 stock cube (beef  or chicken) dissolved into 750ml of warm water

Salt, cheese, pepper and fresh parsley for garnishing

Heat oil, add onions, garlic, ginger and carrots and cook for 5 minutes, stirring all the time. Add stock, kaffir leaves, beans (empty the beans in a bowl and rinse) tomatoes and mushrooms and let it simmer till everything is tender, about 15/20mins. Add the corn flour to thicken to give a smooth consistency. Now at this point you either liquidise the soup (discard the kaffir leaves) or serve  as it is, garnishing with parsley leaves and grated cheese.


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Monday, January 26th, 2015

Kale Soup
Kale and Chickpeas vegetable soup

Dear friends

I have been engaged in some interesting projects and have not had time to create new dishes and at last, everything is now in place.

I have prepared this wonderful kale and chickpeas soup which, I hope, will warm your inside, delight your taste buds and fill your stomach.



150g kale leaves (already washed, chopped and packed) in any supermarket

130g chickpeas in tin – water drained

150g sweet corn in tin – water drained

1 medium sized onion, peeled and chopped

2 carrots, peeled and cubed

2 cloves garlic, peeled and chopped

2 chicken stocks dissolved in 700ml of hot water

3 medium sized tomatoes peeled and chopped

A thumb-sized ginger – chopped

2tbsp vegetable oil

Grated Cheese for garnishing

Heat oil in pan then add onions, garlic, ginger on medium heat, stir until soft then add the cubed carrots and tomatoes and cook for another 5mins. Add the stock, turn up the heat and cook for another 5mins. By this time the carrots should be cooked. Now add the chickpeas and sweetcorn and simmer for another 5mins. Add the kale leaves and simmer for 8mins or until tender. Check seasoning. Remove from heat, allow to cool and liquidise. Serve in warmed individual soup bowls and garnish with grated cheese.

What a bowl packed full of nutrients and warmth.



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Monday, December 22nd, 2014

Dear Friends

I’ve been  elusive for the past few months due to ill-health.

I would like to take this opportunity to thank you for supporting me this year. My  recipes have become more and more popular as the months have gone on, and I’ll be back in 2015 with some more culinary treats!

Wishing you all a Merry Xmas and a Prosperous New Year.

Stay safe

Nina Gaskell


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Wednesday, August 13th, 2014

Carrot balls

Carrot balls


Eating plenty of carrots makes you “see in the dark”, so the saying goes!
All the ingredients in this recipe should be staples in your kitchen
cupboard for use as and when, apart from carrots, coriander or basil
and salad leaves, which of course need to be bought fresh…
4 medium sized carrots, peeled and grated
1 tsp garlic purée or 1 fresh clove crushed
2 medium egg yolks, beaten and the egg white beat until stiff
1 small onion peeled and chopped finely
50g coriander (use ½tsp of dried one if fresh not available)
2tbsp self-raising flour
1tsp all-purpose savoury seasoning (found in most supermarkets)
Pinch chilli powder (optional)
Green seasoned salad of your choice for dressing
Chinese sweet chilli sauce for drizzling

Vegetable oil for frying
In a ceramic bowl, mix all ingredients with wooden spoon and then add the egg white.  Take a heaped tablespoonful,   and lower into the hot vegetable oil and deep fry until golden.

Serve on a bed of green salad and drizzle some Chinese sweet chilli sauce.
NB: do not leave the carrot mixture standing, as the juice emanating from the grated carrots will saturate the ingredients.


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Wednesday, July 9th, 2014

Apple in puff pastry

Apple in puff pastry

Apple pastry - end result

Apple pastry - end result

This is my take on stuffed apple with raisins. Try preparing this and you will be blown away. For the preparation and ingredients, I shall have to refer you to my recipes page.

Happy cooking and enjoy!

Good day!







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Thursday, January 23rd, 2014



Baked sausages in grainy mustard sauce

Baked sausages in grainy mustard sauce


Baked sausages in grainy mustard sauce

Baked sausages in grainy mustard sauce

This is the end product.  If served mash potatoes, we both shall be talking the same language. Comfort food as you’ve never tasted before!!

For full recipe, turn to my Recipe page for full instructions as to its preparation.

Good luck and enjoy!!








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Tuesday, January 21st, 2014

Baked sausages in grainy mustard

Baked sausages in grainy mustard


The end product!

The end product!

Christmas has come to an end, we entered the New Year with gusto and what were we confronted with is rain, rain, rain and more raaaaaaaaaaaain! Followed by blizzard – fences knocked down, roof tiles blown off, houses flooded and the fields saturated. Thank God, none of these affected me but I feel for those whose houses were knee deep in water, especially at this time of year.

To take your mind off this drastic weather we are having, I’ve come up with my idea of comforting food to warm your cockles, which I hope you will all enjoy.


Heat oven: 180c/Gas 4

8 good quality sausages

1 big sweet green pepper, deseed and cubed (reserve some for garnishing)

2 garlic cloves

1 large red onion or white onion, peelled and chopped

2 tbsp olive oil

1tbsp grainy mustard

300g cup mushrooms, washed and cut in half

8 streaky bacon and chopped

4 big tomatoes, skinned and chopped

2tsp tomato puree

2tsp paprika pepper (to give it a bit of oomph!!)

1tsp brown sugar

1 chicken or beef st0ck cube dissolved into 250ml warm water

100g Romaine lettuce

Heat oil and fry, onions, garlic and bacon on low heat. In the meanwhile grill the sausages until brown on  all sides then set aside. Add to the bacon mixture, the chopped tomatoes, mushrooms and peppers and simmer for a further 5mins. Add the stock, mustard sugar and paprika pepper cook for a couple of minutes then add the sausages. Empty the contents in a spacious overproof casserole dish and bake in the oven for 15mins.  Five minutes to the final cooking time, add the green pepper and lettuce. Stir and check seasoning.

Serve with creamy mashed potatoes.

There you have it and enjoy!!




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Tuesday, October 22nd, 2013

Rice and sugarsnap peas

Rice and sugarsnap peas


This is a simple recipe of mine with the inclusion of various green vegetables with cheese. For full recipe instructions, turn to my Recipe page of my website!

Thank you and cheerio!!

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Tuesday, September 3rd, 2013

P & A Yolanda End Product!!

Pineapple and Apple Yolanda!

Pineapple and apple Yolanda!

Pineapple and apple Yolanda!

This is my grand-daughter’s favourite so I decided to attribute this pudding to her because she gave me the idea. I do hope you enjoy it!

Ingredients: (serves 4)

Temperature: 170c; 375f; Gas mark5

450g sweet apples (you can use cooking apples if you prefer) peel, remove the core and cube

450g pineapple, peeled and cubed

1 grated lemon rind

40g butter

4 slices of bread, crusts cut off, then buttered (only one side)

1½tbsp of rum or Masala wine

1tsp cumin powder

125g granulated sugar

In a pan, add the apples, pineapple, sugar and rum or Masala wine, with a little water and cook until tender. Stir and it should have reduced to a pulp by now. Then add butter, lemon rind and cumin powder. Stir to blend.  Taste and if you’ve got sweet tooth, add a little more sugar.

In the meantime, grease a ceramic baking dish, pour the fruit pulp into the dish, place the buttered bread ontop (buttered side up) and sprinkle the top with the remainder of the sugar. Bake for 25/30mins. By this time, you should have a browny crispy top. Serve in individual dessert dish, finish off with ice-cream or creamy custard.

Oooooh this is orgasmic!!




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Thursday, August 29th, 2013

Caramelised Peach in cardamom sauce

Caramelised Peach in cardamon sauce

This is my own take on caramelised peach with a touch of cardamom seeds!!


4 ripe Peaches submerged in hot water for 5 mins then peel off the skin and reserve

Grated rind of 1 lemon and then  squeeze out the juice and keep

50g unsalted butter

4tbsp of honey

6 cardamom pods, crushed removing the outer layer

2tbsp of rum

Heat the butter on medium heat, add the cardamom seeds, followed by the honey and the rind of  the lemon, stirring all the time for about 5mins.  Now add the peeled peaches, basting continuously followed by the juice of lemon and rum until the peaches  are covered. Basting should continue for another 5mins or so until the whole peaches have caramelised.

To serve: In a serving dish, pour the sauce over the peach or alternatively, pour the remainder of the rum over the peach and light so that the dish is flaming. If not, serve with your favourite ice-cream.



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