MEAT PIE

Blogging the recipe soon!

Can find recipe on how to get started here ---> http://www.labelle-afrilight.blogspot.co.uk/2011/12/perfect-fish-pie-and-pastry-dough.html

AVOCADO RICE

AVOCADO RICE

Rice and avocado goes very well together. Its one of those combos I really enjoy. I’ve not seen anybody that doesn't love avocado really. This recipe is quite simply and has to be consumed the same day otherwise the avocado changes colour. Here we go!

INGREDIENTS

Avocado –  back peeled, cored and cut into cubes

1 cup of long grain rice

Prawns

Carrots – cut into cubes

Peas

1 Onion

2 cubes of knorr

Salt

Curry

sunflower/veg oil

PROCEDURE

In a medium pot, pour in water, about half the pot. Bring to boiling. Add the rice, add salt and cook the rice until done and make sure there is enough water, just like when one cooks spaghetti. The reason for this is so the rice comes out not sticking together.

Transfer the rice to a sieve and drain the water. Transfer the rice again quickly into the same pot, add a tbsp. of curry, I cube of knorr and a tbsp of sunflower oil. Turn and put on the gas, turn it down to the lowest and allow simmering for 3 mins, so the ingredients go in. After 3 mins, transfer back to the sieve; spread them so it cools faster and avoid sticking together.

In a wok/pot, add 1 tbsp. of sunflower oil, add the prawns. Sprinkle salt and add the remaining knorr cube. Fry for 1 min., then add the carrot and peas. Fry for another minute.

Add the cooked rice in batches, and stir-fry for about 5 minutes or until the rice is really hot. Taste for salt, and then add the avocado. Stir and serve hot!

***Note: Because avocado changes colour when it stays for a long time, please try and consume this food the same day.***

BITTER LEAF SOUP

Ingredients:

Goat meat/cow meat/cow leg/ Chicken (a little bit of every)

Trips (towel or sharki)

Ede (cocoyam)

Crayfish

Bitter leaves

Pepper

Red oil

Knorr cubes

Salt

Onions

 

Preparation:

Season the cow leg with 2 cubes of Knorr and salt. The cow leg has to be cooked separately until almost done and bones taken off. Preferably, cook overnight.

Put the trips in a pot, season with 2 knorr cubes, teaspoon of salt, then put in the cut onions and sufficient amount of water, a little above the meat level. Cook for 25mins or so, then add the other meat and stockfish, add 2 cubes of knorr again, turn the meats and allow cooking for about 15mins (its shouldn’t be fully done because it will get done with the other ingredients).  Add the cow leg. Wash the dry fish and set aside.

While the meats are cooking, boiling the Ede until done (use a knife to check or press with your fingers). Sieve and rinse with cold water. Peel off the skin and blend in the blender – add water while blending, this makes it easier.

Pour in the blended Ede into the meat pot and turn. Wash crayfish and pepper, put into the blender, and then add water and blend – this helps take out all the remaining Ede. Please don’t put to much water, so that the soup doesn’t come out watery; then add dry fish, Now add a little bit of red oil, as need be, turn it and taste.

If you are not satisfied with the taste, please add a little bit of knorr as need be. Do not use salt at this stage, if need be very little salt to blend. Cover the lid and allow boiling for about 5 to 10 minutes checking the soup every two minutes, Then add the Bitter-leave and leave the lid open. ** Please remember, don’t put too much water, so it stays thick **. Allow cooking until ingredients are mixed together and the soup is thick enough. Please do not cook for too long, manage the cooking very well, once the soup is thick enough for your liking and meat is well done – then the soup is ready.

N.B: the amount of water, red oil and the seasoning cubes you will use would depend on the amount of soup you want. Please manage the quality well; medium pot of soup, for a start is better.

SPICY AKARA

 

Growing up, akara was one of those breakfasts that we looked forward to eating on Saturday mornings. My father loves this so much, in fact he was the reason we ate akara. My husband on the other hand, does not joke with akara too. Each time I prepare moi-moi, he will always say, “leave some for akara”. So I decided to incorporate akara in our meal roster.

This recipe is quite easy but for those of us living here, might be a bit difficult. Here we go!

INGREDIENTS

Salt

1 onion

1 pepper

Frying oil for deep-frying

1 cup of Nigerian brown beans or black-eyed beans

Method

Soak the beans in warm water for about 5-10 minutes. Drain, the briskly rub the beans between the palms of your hands to remove the skins.

Return the beans into a bowl, top up with cold water, so the skin floats to the surface. Discard the skins. Repeat this process until all the skins are cleared.

Soak the beans in a boiled water and leave for 6 – 8 hours or overnight.

Place the beans in a blender or food processor with ½ onions, add very little water about 3 tablespoons. Process to make a thick paste. Pour the mixture in a bowl and whisk for few minutes.

Cut the pepper and remaining onions, add into the mixture, add salt to taste or a cube of knorr. Whisk for a few minutes.

Heat the oil in a large frying pan or wok, spoon mixture and fry for about 4 minutes or until golden brown, Drain on kitchen paper and the serve.

 

 

 

PAN FRIED SALMON WITH BROCCOLI-PRAWN RICE

PAN-FRIED SALMON WITH BROCCOLI-PRAWN RICE

I love preparing very colorful dishes and vegetables do the tricks. Not only are they healthy, but also makes the dish very attractive and tasty as well.

This dish is a delightful combination of pan-fried marinated salmon with juicy prawn, tomatoes, broccoli and rice.

INGREDIENTS

Salt
Prawns
Broccoli
Tomatoes

½ lemon

Spring onions 

½ Red onions

½ white onions 

Garlic granules

Black peppercorns

2 teaspoon of olive oil
4 pieces of salmon fillets
I teaspoon of Knorr aromat

1 tablespoon Curry powder

1 tablespoon of sunflower oil/veg oil

1½cups of long grain rice

2 knorr cubes
 

   

PREPARATIONS

Lay the salmon fillets on a tray, sprinkle salt on them. Pat the salmons with your fingers. Then sprinkle the knorr aromat all over the fish, pat them in as well. Sprinkle the peppercorns and finally squeeze and sprinkle the lemon on them. Transfer the salmons onto a bowl and cover with cling film, put into the fridge and allow marinating for 4 – 5hrs.

In a medium pot, pour in about 1700ml of water and bring to boiling. Wash the rice with warm water and add into the boiling water. Add a cube of knorr and pinch of salt; allow boiling till the rice is done. Drain the water and run cold water on it, so the heat doesn’t cook it any further. Set aside

Please remember to turn the rice at some point so it cooks properly and water must be above the rice level, just like when one boils spaghetti.

Trim the broccolis. Core the tomatoes and cut into chunks. Slice the spring onions and onions. Set aside.

In a frying pan, put in the prawns, add pinch of salt. Cook for about 1 mins. Take out the prawn and pour the water from the prawns into a small soup plate. Turn on the oven to 150 degrees.

Heat up the pan, pour in 1 tsp. olive oil, and allow heating for few seconds. Add the onions, stir-fry for some seconds. Then add the prawns, add ½ knorr cube and fry for about a minute.

Add the tomatoes and spring, fry for 3 minutes. Turn of the gaslight and then add the broccoli. Put into the oven and allow cooking for 5 minutes.

In a wok, pour in the sunflower oil, allow for some seconds to heat up. Add the onions, ½ knorr cube and then the rice and curry.  Fry for about 3 – 4 minutes until the curry mixes well. Taste and add pinch of salt if not satisfied.

Add the vegetables onto the rice, 2 tablespoons of the water from the prawns. Cover with the lid and allow cooking on a medium gas heat for 2-3 minutes.

For salmon

In a grill pan, add 1 tsp. of olive oil. Allow heating, the fry the salmons for 2 mins each bottom/top and 1 minute each on the sides. Serve with the rice.

VEGETABLE OMELET

VEGETABLE OMELET

INGREDIENTS

Olive oil

Pinch of salt

Onions - cubed

Spring onions - sliced

Tomatoes – cored and cube

1 medium sized pepper - sliced
3 eggs + 1 Knorr cube – well beaten 

Crisp young lettuce – lightly chopped

PREPARATIONS

In a frying pan, add 1/3 of tablespoon of olive oil, allow heating for some seconds. Pour in the beaten eggs; add onions and pepper, spreading them proportionally on the egg. Reduce the gas heat to medium, so the egg cooks slowly.

       

Once the egg starts to take shape, lay the tomatoes, spring onions and young cabbage leaves on one side of the egg and use the other side to cover it up, so that the ingredients remain inside.

        

Now flip it over and press the omelet with the spatula, so the heat goes inside enabling it cook properly. It doesn't have to be perfect or pretty.

The whole process takes about 8 – 10 minutes max.

This omelet is a healthy option for those of us that love eating eggs.

Try it and give a feedback.

Thanks

Stay Blessed!

ROASTED GARLIC CHICKEN

ROASTED CHICKEN

Chicken tastes better when marinated overnight. Sometimes I roast them without marinating overnight, all I do is just let it sit in the fridge for couple of hours.

Here is how I do it!

Ingredients

Fresh thyme

Black peppercorns

2 medium onions

Lemon

Sea salt/table salt

Knorr Aromat/all purpose seasoning

Olive oil

Garlic granules

Preparations

Using a fork, poke the chicken skin. Put a tablespoon of knorr aromat, 2 tablespoons garlic granules and olive oil into a small bowl. Using your fingers, mix together and rub on the skin. Sprinkle salt and lemon. Cover with a cling film, put in the fridge for 2 hours or more.

Preheat oven…After 2 hours, sprinkle the black peppercorns on the chicken, put the thyme and drizzle olive oil on the chicken. Cut the onions into wedges and put by the side of the chicken. Half the lemon, sprinkle about a tablespoon on the chicken and put by the side of the chicken.

Put the chicken into the oven and turn down the heat to 200 degrees/gas 6 and roast for 1hr30mins. After 40 minutes bring out the chicken and use foil to cover the breast {this helps keep the breast moist and not dry up}.

Always drizzle olive oil on the chicken when it’s drying up. When cooked, transfer the chicken to a board and allow cooling.

Serve and enjoy!

The stock from the chicken could be used for gravy.

Garlic granules - Lidl

Knorr aromat - African shop