Plantain pancake was introduced in my breakfast menu because I needed other ways of serving plantains without the extra calories from deep frying them. Then I had a brain wave of substituting bananas with plantain and viola! It tastes so nice. If you are making this with a pancake mix be sure that the sugar content is minimal because ripe plantains are very high in sugar. When ever I make these I don't need to ask N to eat because she always eats up.
Plantain Pancakes
11/2s cups Pancake mix
1 very ripe plantain + 3/4 cups water blend both in the blender
1 egg
2 Tbsp oil
Blend the plantain with the water, whisk the egg then add the oil to the plantain blend. Mix the plantain and oil with the egg and stir in the pancake mis stir to mix and let it stand for 10 mins.
Heat a greased fry pan or girdle and scoop spoon ful unto the pan. Once the pancakes starts to bubble flip to the other side and cook.
Follow the link above to make your own pancake mix.
Sunday, October 14, 2012
Monday, October 8, 2012
Shrimp Scampi
I made this over the weekend.
It is an Italian dish that is made with shrimps, garlic, lemon and white wine. Shrimp scampi is an easy meal to make, if you are bored with the way you serve spaghetti, you must try this dish. It’s a clear departure from our Nigerian styled tomato sauce spaghetti. It is an easy breezy way of having dinner made in 30 minutes or less.
I didn’t have white wine so I substituted with chicken stock, I used lime instead of lemon and nchuawu (scent leave) instead of parsley…… hey dont judge, read my blog title and you would understand why I had to substitute.
Here are the ingredients
1 packet of spaghetti
200 grams shrimps or prawns
1 large onion, shredded
3 cloves garlic, minced
2 tbsp butter
2 tbsp oil
2 limes
¼ cup shredded scent leaves or parsley
2 stock cubes
1 tsp oregano, optional
1 tsp dry chilli flakes
1. Boil the spaghetti according to package instruction, drain and set aside. Reserve the spaghetti water.
2. Gently melt the butter in a sauce pan then add the oil.
3. Sauté the onion in the oil for about two minutes followed by the garlic
4. Take ¾ cups of the drain liquid add the 2 stock cube to it stir and pour into the sauce pan cook for about 4 minutes
It is an Italian dish that is made with shrimps, garlic, lemon and white wine. Shrimp scampi is an easy meal to make, if you are bored with the way you serve spaghetti, you must try this dish. It’s a clear departure from our Nigerian styled tomato sauce spaghetti. It is an easy breezy way of having dinner made in 30 minutes or less.
I didn’t have white wine so I substituted with chicken stock, I used lime instead of lemon and nchuawu (scent leave) instead of parsley…… hey dont judge, read my blog title and you would understand why I had to substitute.
Here are the ingredients
1 packet of spaghetti
200 grams shrimps or prawns
1 large onion, shredded
3 cloves garlic, minced
2 tbsp butter
2 tbsp oil
2 limes
¼ cup shredded scent leaves or parsley
2 stock cubes
1 tsp oregano, optional
1 tsp dry chilli flakes
1. Boil the spaghetti according to package instruction, drain and set aside. Reserve the spaghetti water.
2. Gently melt the butter in a sauce pan then add the oil.
3. Sauté the onion in the oil for about two minutes followed by the garlic
4. Take ¾ cups of the drain liquid add the 2 stock cube to it stir and pour into the sauce pan cook for about 4 minutes
5. Add the shrimp, oregano, salt and pepper to your taste, cook for about 2 minutes
6. Add the scent leave and cook for about a minute
7.Squeeze in the limes remember to remove the seeds
8. Mix the sauce with the spaghetti
Saturday, October 6, 2012
Ofe Onugbu ( Bitter Leave Soup)
Bitter Leave soup is a very popular soup amongst the Igbos of Anambra origin. Every celebration that involves a feast would definitely have bitter leave soup as one of the dishes to be served.
The vegetable used to prepare this soup is called Onugbu, it is a very bitter leaf which is washed and rinsed severally to get rid of the bitter taste. It is easier to buy the washed one from the local market or get the dried washed leave and rehydrate in water before cooking. Growing up my mum would always buy the unwashed leave and then we had to wash it at home, I never loved that chore! If made right the bitter leave soup is a very delicious meal.
Ingredients
1KG beef cubed
500g Onugbu washed
Cocoyam
5 liters water
4 stock cubes
3 tsp salt
1 large stockfish head
1 medium sized smoked fish
2TBSP crayfish dry milled
2 TBSP ogiri
1/3 cup palm oil
Small onion
Put the washed beef and stockfish in a pot add onions, 2 tsp of salt, 2 stock cubes and 3 liters of water and boil until the beef is tender. You can soak the stockfish ahead of time in a litre of water but I skipped this part since the stockfish head cooks up pretty fast. If you are soaking the stockfish let it soak for about 2 hours then use the water as part of the cooking liquid.
Boil the cocoyam until it’s soft and tender. The cocoyam paste is made by pounding it in a mortar but I use my food processor or blender to pulverize it to a paste. Praise to the inventor of the food processor!
In another pot bring the onugbu to a boil add a dash of potash this helps to soften the leaves and gets rid of any bitterness left after the leaves were washed. Once it’s boiled wash it briefly and pour into a colander and allow to drain.
Time to assemble the whole gang into the pot, first up is the cocoyam followed by the dry fish cover the lid and cook for about 15 minutes. Next to join in the pot are the bitter leave followed by the red oil.
By now the soup is bubbling away and you can faintly perceive the aroma of onugbu but don't worry the main ingredient that gives onugbu its distinctive aroma is yet to join in the fun. The cocoyam should have dissolved ( or is it disintegrated ) by now add the crayfish, ogiri and pepper cook further until the leaves are tender.
Now your house will be emitting the tantalizing aroma of onugbu soup your neighbors will definitely know you are making onugbu that's the power of ogiri.
Finally seasoning with the stock cubes and salt allow to boil for another 7 minutes.
Ebe ano!
Enjoy with your favorites 'swallow'
The vegetable used to prepare this soup is called Onugbu, it is a very bitter leaf which is washed and rinsed severally to get rid of the bitter taste. It is easier to buy the washed one from the local market or get the dried washed leave and rehydrate in water before cooking. Growing up my mum would always buy the unwashed leave and then we had to wash it at home, I never loved that chore! If made right the bitter leave soup is a very delicious meal.
Ingredients
1KG beef cubed
500g Onugbu washed
Cocoyam
5 liters water
4 stock cubes
3 tsp salt
1 large stockfish head
1 medium sized smoked fish
2TBSP crayfish dry milled
2 TBSP ogiri
1/3 cup palm oil
Small onion
Put the washed beef and stockfish in a pot add onions, 2 tsp of salt, 2 stock cubes and 3 liters of water and boil until the beef is tender. You can soak the stockfish ahead of time in a litre of water but I skipped this part since the stockfish head cooks up pretty fast. If you are soaking the stockfish let it soak for about 2 hours then use the water as part of the cooking liquid.
Boil the cocoyam until it’s soft and tender. The cocoyam paste is made by pounding it in a mortar but I use my food processor or blender to pulverize it to a paste. Praise to the inventor of the food processor!
In another pot bring the onugbu to a boil add a dash of potash this helps to soften the leaves and gets rid of any bitterness left after the leaves were washed. Once it’s boiled wash it briefly and pour into a colander and allow to drain.
Time to assemble the whole gang into the pot, first up is the cocoyam followed by the dry fish cover the lid and cook for about 15 minutes. Next to join in the pot are the bitter leave followed by the red oil.
By now the soup is bubbling away and you can faintly perceive the aroma of onugbu but don't worry the main ingredient that gives onugbu its distinctive aroma is yet to join in the fun. The cocoyam should have dissolved ( or is it disintegrated ) by now add the crayfish, ogiri and pepper cook further until the leaves are tender.
Now your house will be emitting the tantalizing aroma of onugbu soup your neighbors will definitely know you are making onugbu that's the power of ogiri.
Finally seasoning with the stock cubes and salt allow to boil for another 7 minutes.
Ebe ano!
Enjoy with your favorites 'swallow'
Tuesday, September 18, 2012
Peperroni Pizza
Homemade pizza is the best. Some store bought pizza are so not it especialy here in Nigeria.
I once bought a pizza from a shop at the mall with the expectation to have a delicious lunch at hand for the kids once they returned from school. My older daughter took one bite and asked me "did you get this from a sugar factory"?
The pizza tasted like it was dipped in high fructose corn syrup then rolled in sugar? I couldn"t understand how they took a pizza and turned it into a dessert.
I realize that making the dough is what keeps people from making pizza. Pizza dough is super easy to make and once you make a batch you can freeze it and have a dough at hand to whip up a pizza any time you want. Just bring it out from the freezer and thaw on the kitchen counter or do it more slowly in the refigerator.
Here is the recipe for my go to pizza dough even if you dont have a mixer you can knead this by hand it isn't difficult.
Pizza Dough
500g plain flour
300ml lukewarm water
100 ml oil
1 TBSP sugar
2 tsp dry yeast
1 tsp salt
I start by mixing the yeast and sugar with the water mix it very well to dissolve the yeast let it stand for about 10 minutes to prove. Yeast needs sugar to grow even if you don't want to add sugar to the dough add a little to 'feed' the yeast.
Combine the flour and salt in a large bowl. Make a well in the centre of the flour pour in the yeast mixture and the oil. Using your hands combine the dough together.
If you have a mixer you can now knead it until smooth and elastic. If you don't have a mixer cover it in the bowl and allow to rise for about 40 minutes.then knead with your hand for about 7 minutes. Don't be discouraged about kneading with your hand consider it your bicep exercise for the day. * I smile* remember to dust the kneading surface with flour to keep it from sticking.
If you used a mixer, oil a bowl, place the dough inside the bowl and cover allow to rise for about 40 minutes. At this stage if you don't want to make pizza you can freeze the dough.
Divide the dough into 2 balls and roll each ball into a large circle using a rolling pin. If you don't have a rolling pin you can stretch out the dough with your hand flip to the other side and stretch it out some more until you have a nice circle. The dough is smooth and pliable so you can easily strecth with your hands. You can freeze the other ball or use it all to make pizza after all na beanz that you are making pizza. Dust your pizza tray with a little flour and place the dough on it set aside.
Peperroni Pizza
2 Peperroni links ( I used beef suasage)
150 g Mozzeralla cheese
1TBSP sweet corn
1/2 cup pizza sauce ( I used our Nigerian styled stew just add a teaspoon of sugar)
1 tsp garlic powder
1 tsp dry oregon
1 tsp black pepper
Good pinch of salt
Pre heat the oven to 200c. Spread the sauce on the prepared pizza dough sprinkle the shreddered cheese on the sauce, put the suasages and sweet corn on top of the cheese.
Finally sprinkle the garlic, oregano, pepper and salt drizzle a little oil on top of the pizza and pop into the oven. Bake until golden I like to bake my pizza with the grill setting of my oven it grills the topping perfectly though I over grilled this pizza but it was delicious.
Tips: If you bought a big package of yeast put it in a container with a tight lid and freeze. Dry yeast can go bad if left out in the open especially with our hot weather.
I once bought a pizza from a shop at the mall with the expectation to have a delicious lunch at hand for the kids once they returned from school. My older daughter took one bite and asked me "did you get this from a sugar factory"?
The pizza tasted like it was dipped in high fructose corn syrup then rolled in sugar? I couldn"t understand how they took a pizza and turned it into a dessert.
I realize that making the dough is what keeps people from making pizza. Pizza dough is super easy to make and once you make a batch you can freeze it and have a dough at hand to whip up a pizza any time you want. Just bring it out from the freezer and thaw on the kitchen counter or do it more slowly in the refigerator.
Here is the recipe for my go to pizza dough even if you dont have a mixer you can knead this by hand it isn't difficult.
Pizza Dough
500g plain flour
300ml lukewarm water
100 ml oil
1 TBSP sugar
2 tsp dry yeast
1 tsp salt
I start by mixing the yeast and sugar with the water mix it very well to dissolve the yeast let it stand for about 10 minutes to prove. Yeast needs sugar to grow even if you don't want to add sugar to the dough add a little to 'feed' the yeast.
Combine the flour and salt in a large bowl. Make a well in the centre of the flour pour in the yeast mixture and the oil. Using your hands combine the dough together.
If you have a mixer you can now knead it until smooth and elastic. If you don't have a mixer cover it in the bowl and allow to rise for about 40 minutes.then knead with your hand for about 7 minutes. Don't be discouraged about kneading with your hand consider it your bicep exercise for the day. * I smile* remember to dust the kneading surface with flour to keep it from sticking.
If you used a mixer, oil a bowl, place the dough inside the bowl and cover allow to rise for about 40 minutes. At this stage if you don't want to make pizza you can freeze the dough.
Divide the dough into 2 balls and roll each ball into a large circle using a rolling pin. If you don't have a rolling pin you can stretch out the dough with your hand flip to the other side and stretch it out some more until you have a nice circle. The dough is smooth and pliable so you can easily strecth with your hands. You can freeze the other ball or use it all to make pizza after all na beanz that you are making pizza. Dust your pizza tray with a little flour and place the dough on it set aside.
Peperroni Pizza
150 g Mozzeralla cheese
1TBSP sweet corn
1/2 cup pizza sauce ( I used our Nigerian styled stew just add a teaspoon of sugar)
1 tsp garlic powder
1 tsp dry oregon
1 tsp black pepper
Good pinch of salt
Pre heat the oven to 200c. Spread the sauce on the prepared pizza dough sprinkle the shreddered cheese on the sauce, put the suasages and sweet corn on top of the cheese.
Finally sprinkle the garlic, oregano, pepper and salt drizzle a little oil on top of the pizza and pop into the oven. Bake until golden I like to bake my pizza with the grill setting of my oven it grills the topping perfectly though I over grilled this pizza but it was delicious.
Tips: If you bought a big package of yeast put it in a container with a tight lid and freeze. Dry yeast can go bad if left out in the open especially with our hot weather.
Sunday, September 16, 2012
Red Velvet Cupcake
I love to bake! That’s a fact.
I absolutely love red velvet cake...so... so yummy. Its inviting red color and super moist feel is delightful and the cream cheese filling oh so amazing to me its the best. There are so many recipes for red velvet cake but my absolute favorite is made with oil rather than butter.
Red velvet is a super moist cake almost comparable to devil's food cake. The best part aside eating it is that it so easy to make. There are only two step instructions which is mix the dry ingredients together and mixed the wet ingredients together combine and bake now how's that for super duper easy!!!!
Ingredients
1 1/2 cups granulated sugar
1 tsp cocoa powder
1 tsp salt
1 tsp baking soda
1 cup buttermilk
1 cup vegetable oil (the original recipe calls for 1 1/2 cups, I reduced it and it was just fine)
2 eggs
2 TBSP red food colour liquid
2 tsp vanilla extract
1 tsp white vinegar
Pre- heat the oven to 180c. Line a cupcake pan with cupcake liners, lightly spray the liners with cooking spray (this makes it easy to remove the paper liners).
In a stand mixer add the eggs and whisk then pour in the rest of the wet ingredients with the eggs and whisk. Sift the dry ingredient into another bowl after sifting combine the dry ingredients with the wet ingredient until its smooth and lumps free.
Gently pour the cake batter into the prepared pans don't fill it all the way up to the brim. It should be about 3/4 filled. Put the pan into the oven and bake for about 25 minutes or until a skewer inserted in the center of the cake comes out clean. Bring it out of the oven transfer to a tray and allowed to cool completely before frosting.
Frosting
1 cup butter
1 cup milk
1 cup sugar
5 TBSP flour
1 tsp vanilla
Pinch of salt
Put the milk, sugar and flour in a pot and slowly bring it to a boil while continuously stirring it. You have to do this or else you end making a dumpling look-alike which is not what we want here. As it boils it will thicken and become a smooth paste allow it to cool completely.
Using a mixer cream the butter then add the cooled boiled milk and whisk until it is fluffy. Then decorate the cakes with the frosting. The name of the frosting sounds weird and unpalatable but it tastes amazing. Give this a try.
Tips: it is difficult to get buttermilk in Nigeria so make one by adding a tablespoon of white vinegar to a cup of milk allow it to stand for about 15mins and your buttermilk is ready. To reconstitute powdered milk simply add 1/3 cup of dry milk to 1 cup of water.
I absolutely love red velvet cake...so... so yummy. Its inviting red color and super moist feel is delightful and the cream cheese filling oh so amazing to me its the best. There are so many recipes for red velvet cake but my absolute favorite is made with oil rather than butter.
Red velvet is a super moist cake almost comparable to devil's food cake. The best part aside eating it is that it so easy to make. There are only two step instructions which is mix the dry ingredients together and mixed the wet ingredients together combine and bake now how's that for super duper easy!!!!
Ingredients
1 1/2 cups granulated sugar
1 tsp cocoa powder
1 tsp salt
1 tsp baking soda
1 cup buttermilk
1 cup vegetable oil (the original recipe calls for 1 1/2 cups, I reduced it and it was just fine)
2 eggs
2 TBSP red food colour liquid
2 tsp vanilla extract
1 tsp white vinegar
Pre- heat the oven to 180c. Line a cupcake pan with cupcake liners, lightly spray the liners with cooking spray (this makes it easy to remove the paper liners).
In a stand mixer add the eggs and whisk then pour in the rest of the wet ingredients with the eggs and whisk. Sift the dry ingredient into another bowl after sifting combine the dry ingredients with the wet ingredient until its smooth and lumps free.
Gently pour the cake batter into the prepared pans don't fill it all the way up to the brim. It should be about 3/4 filled. Put the pan into the oven and bake for about 25 minutes or until a skewer inserted in the center of the cake comes out clean. Bring it out of the oven transfer to a tray and allowed to cool completely before frosting.
Frosting
1 cup butter
1 cup milk
1 cup sugar
5 TBSP flour
1 tsp vanilla
Pinch of salt
Put the milk, sugar and flour in a pot and slowly bring it to a boil while continuously stirring it. You have to do this or else you end making a dumpling look-alike which is not what we want here. As it boils it will thicken and become a smooth paste allow it to cool completely.
Using a mixer cream the butter then add the cooled boiled milk and whisk until it is fluffy. Then decorate the cakes with the frosting. The name of the frosting sounds weird and unpalatable but it tastes amazing. Give this a try.
Tips: it is difficult to get buttermilk in Nigeria so make one by adding a tablespoon of white vinegar to a cup of milk allow it to stand for about 15mins and your buttermilk is ready. To reconstitute powdered milk simply add 1/3 cup of dry milk to 1 cup of water.
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