Recipe Chicken Fillets with Wild Rice and Caramel Cream


– 2 chicken fillets
– 1 onion, sliced
– 100g of wild rice
– 3 tablespoons caramel cream
– 2 tablespoons soy sauce
– 1 piece of grated ginger
– 1/2 knoor
– The oil
– 1 clove garlic, chopped
– Salt

Preparation :

– Prepare the marinade by mixing 2 tablespoons caramel, soy sauce, grated ginger, minced garlic and salt in a salad bowl. Add the chicken fillets to the marinade, mix well and let steep for 2 hours.
– Grill the barbecue chicken fillets on both sides, turning occasionally.
– Rinse the wild rice and then cook it in a saucepan of boiling water with Knoor, salt and 1 teaspoon of oil for 40 minutes, the grains must be split, drain them in a strainer.
– Heat 1 tablespoon of oil in a non-stick skillet and sauté the onion slices until they are translucent, salt and add the remaining caramel and brown.
– Mix the cooked wild rice with the golden onion.
– Cut each grilled chicken filet into slices.
– Serve the chicken slices with the wild rice.

Small Cream Cake Recipe


– 4 eggs
– 240g caster sugar
– 240g of butter
– 400g of flour
– 1 sachet of pastry yeast


– 20cl of milk
– 2 tablespoons of cocoa
– 1 tablespoon almond powder
– 2 tablespoons caster sugar
– 1 tablespoon flour


– Prepare the cream: put the milk, cocoa, sugar, almond powder and flour in a thick-bottomed saucepan, mix well, let it thicken over very low heat.
– Work the butter and sugar in a bowl until you get a creamy mixture, add the eggs one by one, mixing constantly, add the sifted flour and the yeast and mix until A homogeneous paste,
– In small buttered mussels or paper cans, divide half of the dough, add one teaspoon of cream to the center of each paper casserole, cover with the remaining dough.
– Cook in a preheated oven at 180 ° C for 15 minutes, check the cake with a knife blade before removing it from the oven.

Chocolate Ice Cream Recipe


– 5 egg yolks
– 1/4 liter of milk
– 125g of chocolate
– 150g caster sugar
– 110g of crème fraîche


– Cut the chocolate into small pieces.
– Place the milk and the pieces of chocolate in a saucepan and cook over a low heat, stirring with a wooden spoon until the chocolate is melted.
– Lightly work egg yolks and sugar with a whisk.
– Pour hot chocolate milk into a mixture of egg yolks.
– Put the mixture back in the saucepan and thicken over low heat until the cream sprinkles the spoon, stirring constantly with a wooden spatula, let cool and gently incorporate the crème fraîche.
– Pour the mixture into the ice cream maker and allow to set in ice.
– Pour the preparation into a mold lined inside the parchment paper, reserve in the freezer for at least 2 hours.
– Serve very cold.


Turkey with cream and soy sauce


2 turkey cutlets of 100g each

1 clove of finely chopped garlic

1 tsp. 41% MG butter 4 tbsp.

5% fresh crème fraîche MG 2 tbsp.

Soy sauce 1 small can of mushrooms (or 2 mushrooms of fresh Paris)


Melt the butter in a skillet with a thick bottom. Sear the garlic for 30 seconds. Add the scallops and brown them well. Then add the mushrooms and grill. Add the soy sauce, stir and let the meat soak for 1 minute. Add the cream and stir. It’s ready to serve.

Chicken fillets with wild rice and caramel cream


– 2 chicken fillets
– 1 onion, sliced
– 100g of wild rice
– 3 tablespoons caramel cream
– 2 tablespoons soy sauce
– 1 piece of grated ginger
– 1/2 knoor
– The oil
– 1 garlic clove, chopped
– Salt


– Prepare the marinade by mixing 2 tablespoons of caramel, soy sauce, grated ginger, minced garlic and salt in a salad bowl. Add the chicken fillets to the marinade, mix well and leave to soak for 2 hours.
– Grill chicken breast fillets on two sides, turning occasionally.
– Rinse the wild rice then cook it in a pot of boiling water with Knoor, salt and 1 teaspoon of oil for 40 minutes, the grains must be split, drain them in a colander.
– Heat 1 tablespoon of oil in a non-stick skillet and sauté the onion slices until they are translucent, salt and add the remaining caramel and brown.
– Mix the cooked wild rice with the golden onion.
– Cut each grilled chicken fillet into slices.
– Serve the chicken slices with the wild rice


Cookie Dough Caramel Ice Cream Sundae

A Simple List of Ingredients:

1. Brown Sugar
2. Salt
3. Double Cream
4. Butter
5. Caster Sugar
6. Eggs
7. Vanilla Flavouring
8. Plain Flour
9. Milk Chocolate Chips
10. Ice Cream
11. Glace Cherries
12. Bicarbonate of Soda

Bismillah, let’s begin!

First, to make the caramel sauce, take 8 ounces (1 cup) brown sugar.
Place the sugar into a pan.
Add a pinch of salt. To make this a salted caramel sauce, just add more salt.
Take 120 ml (1/2 cup) double cream.
Add the cream to the pan, along with 4 tablespoons butter.
Place the pan on a medium-low heat. Gently stir until …
… everything melts and the sauce gets thicker.
Add 1 tablespoon vanilla flavouring, and cook for another minute.
Take the pan off the heat and set aside to allow to cool. Do not try to taste any as the sauce will be VERY hot!!
Next, to make the cookie dough base, take 8 ounces (1 cup) softened butter.

Place into a Kitchen Aid mixer bowl.

Take 8 ounces (1 cup) brown sugar.

Add to the butter.

Throw in 4 ounces (1/2 cup) caster sugar.

Cream the mixture together until well combined.

Crack 2 eggs.

Add to the bowl.

Add 2 teaspoons vanilla flavouring ..

.. mix well until combined.

18 ounces (2 and 1/4 cup) plain flour
1 teaspoon bicarbonate of soda
1 teaspoon salt

Add to the mixer in batches, and mix until just combined.

Finally, add 8 ounces (1 cup) milk chocolate chips.

Take a swiss roll tin and grease and line with baking paper.

Spread out the cookie dough into the tin.

Bake in a preheated oven at Gas Mark 5 for about 18 minutes or until golden brown and set.

Allow to cool slightly and then invert onto a cooling mat to slice.
Next, whisk 1 carton double cream until soft peaks form.

To serve, slice a square of the cookie dough …

.. top with scoops of your favourite ice cream (I used Cornish ice cream) …

.. add a dollop of whipped cream ..

Pin on Pinterest

.. top with a glace cherry ..

.. and drizzle with the warm caramel sauce!

Serve straight away for a sweet end to any meal.


How to prepare fried ice cream


1 quart vanilla ice cream

3 cups crushed cornflakes cereal

1 teaspoon ground cinnamon

3 egg whites

2 quarts oil for frying


Scoop ice cream and place on baking sheet and freeze until firm, about 1 hour.

In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.

In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).

Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.



Ingredients (Serves 1)

A piece of Croaker fish

A slice of onion

1 scotch bonnet pepper

1/2 cup of cream

1/3 cup of butter

1 tablespoon of dry pepper

1 teaspoon of curry

2 Maggi Cubes

1.5 Cup of water


1 Cherry tomato

1 olive

1 cube of Feta cheese

2 thin slices of Carrots


Wash fish and season with dry pepper and 1 cube of Maggi and bring to boil with water till fish is soft. I estimate about 7 minutes on medium heat.

croaker fish

Once fish is cooked, heat up the butter and fry the onions and pepper, add the rest of the seasoning and allow to cook for 2 minutes. Add the cooking cream and stir in. Allow to simmer on low heat for another 2 minutes.

elle and vire cooking cream

For the garnishing, slice your carrots and burn in fire or with a lighter.

Burning carrots

Get a toothpick and line up your cheese, olive and tomato on the toothpick.

croaker fish cooked in cream

Serve with your carbohydrate of choice.


Coconut Cream Pasta


1 handful of Spaghetti

1/2 cup of Coconut cream

1.5 cups of Chopped Vegetables( carrots, green, red and yellow pepper, spring onions)

1 medium bulb of Onion

1 cup of chopped Chicken breast

1 scotch bonnet pepper

3 tablespoon melted butter

3 tablespoons of Vegetable oil

Seasoning cubes

1/2 teaspoon of ginger powder or grated ginger

3 cloves of garlic

1 tablespoon of all purpose flour

1/4 teaspoon of black pepper (optional)


Season your chicken breast with seasoning cubes and ginger.

Heat up 1.5 tablespoons of butter and 1 spoon of vegetable oil on medium heat and stir fry your chicken breast till brown. reduce the heat to the lowest so the chicken cooks for the next 10-15 minutes.

Boil your spaghetti with the 1 spoon of vegetable oil for 3-5 minutes till semi-soft and strain and rinse and set aside.

Heat up the rest of the butter and the vegetable oil, stir fry the garlic and onion for one minute. Add the chopped vegetables, pepper and the chicken and stir fry.

Season with seasoning cubes and black pepper and pour in the coconut cream.

Stir in the flour and finally the spaghetti till all the cream is absorbed. Leave to simmer for 1-2 minutes and serve hot.


Salmon Spinach & Cream Cheese Tarts


  • 375g pack fresh ready-rolled puff pastry
  • 150g young leaf spinach
  • 200g tub light cream cheese
  • 100g smoked  salmon or smoked trout


1. Preheat the oven to 200°C/fan180°C/gas 6. Unroll puff pastry, cut into 2 x 15cm circles and place on a baking sheet. Prick the pastry several times and bake for 8 minutes, until risen and golden.

2. Meanwhile, put spinach in a colander, pour over boiling water to wilt, then refresh under cold running water. Squeeze out the excess liquid.

3. In a bowl, mix cream cheese until smooth, add smoked salmon, cut into strips, and the spinach. Season with plenty of freshly ground black pepper and mix together.

4. Spread evenly over each cooked pastry base, leaving a small border all around. Return to the oven for a further 5-7 minutes, until the topping is piping hot. Divide between plates and serve with a mixed salad and some lemon wedges to squeeze over, if you like.



Beef Cream Kababs Malai Tikka


1 ½ lb. Lamb, 2 tsp ginger & garlic

1-2 tsp very finely minced fresh hot green chilli

4 tsp. (1/3 c.) double cream (heavy cream) Salt, Vegetable oil for deep frying

1 lg egg

3 oz. (1 c.) dried bread crumbs.

Cut away and discard heavy fat 0n meat, if any .Cut meat into 1 inch cubes. Place meat in bowl with ginger, garlic, green chilli, cream and salt ; mix well. Cover and marinate for at least 3 hour’s or over night , Just before eating, pour enough oil in kandhai, wok 0r deep frying pan to a depth of 2 inches . Set on medium heat (medium low flame) .Put egg into shallow dish and beat lightly. Dip meat cubes in egg and then in bread crumbs . Cover generously with bread crumbs until encrusted . When oil is heated put as many meat cubes in heated oil that will cover the bottom of the container with 1 layer. Stir and fry until golden brown or the mead is done to your taste.




  1. Heat oven to 325 degrees F. Beat egg yolks in medium bowl with mixer. Add sweetened condensed milk and lemon juice until well mixed. Pour into crust.
  2. Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.
  3. Spread whipped topping or whipped cream over pie before serving. Garnish with lemon peel, if desired.


Veggie Lasagna in Parmesan Cream Sauce

Prep Time
Total Time


9 servings

Learn how to make this cheesy Veggie Lasagna in Parmesan Cream Sauce! Combine grated Parm, creamy ricotta and a four-cheese blend in this tasty dish.
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Vanilla Ice Cream without an ice cream maker


For 5 big scoops of vanilla ice cream, you will need:

  • 500mls fresh milk (not evaporated milk)
  • 250mls whipping cream
  • 6 egg yolks
  • 60g sugar
  • 2 tablespoons vanilla extract or 1 vanilla pod

All these ingredients can be purchased from supermarkets all over the world. If you are in Nigeria, look for them in big department stores like Shoprite.

For decorating the ice cream

  • Honey
  • Caramel
  • Fruits

Utensils and Equipment

  • Freezer
  • 2 Bowls: 1 should be big enough to accommodate the ice cream mixture, the other should be big enough to accommodate the first bowl.
  • Spatula
  • Pot
  • Ice cream spoon (optional)


Before you make the Vanilla Ice Cream

  1. Make a large quantity of ice cubes. This will be used in cooling down the ice cream mixture in Step 8 below. I usually make at least 30 ice cubes for this.
  2. If you will be using a vanilla pod, cut it open by slicing along it to expose the seeds.
  3. Break the eggs and separate the yolk from the egg whites. For ice cream, we need only the egg yolks.


Directions for Vanilla Ice Cream

  1. Pour the fresh milk and the whipping cream into a sizeable pot.
  2. Add the vanilla extract. If you are using a vanilla pod, add everything (seeds and fibre) to the milk and whipping cream in the pot.
  3. Start cooking on medium heat.
  4. While waiting for that to boil, whisk the egg yolks very well. Add the sugar and mix well.
  5. Once the contents of the pot start to boil, reduce the heat to very low. If you added vanilla pods, remove the fibre from the milk at this time.
  6. Once you see that the milk is no longer foaming so much (due to the reduced heat), slowly add the egg yolks to the milk, whipping cream and vanilla mixture. Stir till well incorporated.
  7. Increase the heat to medium and stir continuously till you notice the solution thickening. This should take about 10 minutes.
  8. Once you are happy, place the ice cubes into the big bowl and add some water to them. Pour the ice cream mixture into the smaller bowl and place this bowl into the ice water bath. Stir the ice cream mixture continuously (with a spatula) till it cools down completely. You may need to watch the video below to see how I did this.
  9. Place the bowl containing the ice cream mixture in the freezer. After 30 minutes, bring it out, stir very well with a spatula and place it back for another half an hour. Then bring it out and stir again. Repeat the process till a creamy solid is formed. It is important to stir very often because this prevents ice from forming in the ice cream. Depending on your freezer, this process takes between 3 and 5 hours.
  10. Once you are happy with the texture of the ice cream, serve and decorate with honey, caramel and/or fruits.
  11. If you have any left overs, put in a container, cover and place in your freezer till whenever. When you take it out of the freezer, it may appear rock solid unlike the ice cream purchased in the shops. All you have to do is leave it on your kitchen counter for 5 to 7 minutes or till it softens to ice cream texture before serving.