Apricot Cake Recipe

Ingredients :

200 g apricots (not too ripe)
125 g butter
2 tablespoons honey
3 eggs
150 g caster sugar
1 teaspoon of bitter almond extract
1 teaspoon vanilla powder or liquid
180 g of flour
1/2 teaspoon baking powder
60 g ground almonds
3 tablespoons flaked almonds
Production

PREPARATION :

1 Pick up the apricots and cut them into small cubes. Melt 25 g butter in a frying pan and fry the apricots with the honey for 10 minutes, stirring regularly to caramelize on all sides.

2 Beat eggs with sugar, bitter almond extract and vanilla. Add the flour and yeast, then the remaining melted butter, powdered almonds and apricots.
Finally
Pour the mixture into a cake pan, sprinkle with shredded almonds and bake for 30 to 35 minutes at 200 ° C. Serve warm or cold.

Ghoriba Recipe with raisins and almonds

Ingredients :

– 250g of sugar
– 250g of butter
– 1 tea glass of oil
– 4 egg yolks
– 2 sachets of pastry yeast
– 125g of raisins cut into small dice
– 125g diced almonds
– Flour according to mixture

Garnish :
– Grilled and diced peanuts

Preparation :

– Work the butter with the sugar until you get a creamy mixture, add the egg yolks, work well then add the oil, mix well, add the raisins and diced almonds, work vigorously with the hands, add the yeast and the flour gradually and work the whole and knead until obtaining a soft and smooth paste.
– Make small piles with the dough, soak them on one side in the diced peanuts, arrange them gradually on a sheet of oven covered with parchment paper, leave the space between them they swell during cooking).
– Bake in a preheated oven at 180 ° C until lightly browned.
– Store in a tightly closed container.

Squid recipe stuffed with oregano tomato sauce

Ingredients:

2 large squid, cleaned, and their tentacles reserved
PRANK CALL
1 C. olive oil
2 squid tentacles, finely sliced
60 g fresh breadcrumbs
1 clove of garlic, crushed
1 C. pine nuts
30 g fresh parmesan, finely grated
1 egg, beaten
1 C. chopped fresh parsley, chopped
SAUCE TOMATOES IN CALMARS
4 c. olive oil
2 tubes of stuffed squid
1 garlic clove, finely chopped
3 anchovy fillets in oil
400 g of tomato pulp
1 C. fresh oregano leaves
Additional oregano strands, for presentation

Preparations:

Clean the squid and cut off their head and beak. Leave whole tubes and keep small clusters of tentacles together. Discard the heads. Remove the transparent pen from each tube, then rinse.
Stuffing: Heat oil in medium-sized frying pan and fry tentacles for one minute. Drain and place in a bowl. Add breadcrumbs, garlic, pine nuts, parmesan, egg and parsley. Season with salt and pepper, then mix.
Divide the stuffing into the squid tubes leaving a little space on top. Close the tubes with a toothpick.
Sauce: Heat the olive oil in a small frying pan, add the stuffed squid and cook gently for 10 to 12 minutes. Add the garlic and anchovies and continue cooking, stirring until the anchovies have almost dissolved in the oil. Add the tomatoes, salt, pepper and oregano. Mix well.
Make sure the sauce covers the squid. Cook gently, uncovered, 15 to 20 minutes. Let rest in the sauce for a few minutes.
Presentation: Cut the squid tubes into rings 1 cm thick. Spread a spoonful of sauce in a serving dish, place the slices of squid on it and decorate with oregano sprigs.

Recipes Minced meat dishes

Ingredients:

Dough
– 200g of flour
– 200g of durum wheat
– 1 tablespoon of butter
– 1 egg
– 1 sachet of pastry yeast
– 1 tablespoon of baker’s yeast
– 1 tablespoon caster sugar
– 2 tablespoons milk powder
– 1 teaspoon of dry basil
– Salt

The joke
– 500g of ground meat
– 2 onions, cubed
– 50g of black olive cut into pieces
– 200g of grated cheese
– 1/2 teaspoon of dry basil
– Salt pepper

Preparation:

– Put in a bowl the flour, dig a well in the center, add butter, powdered milk, sugar, pastry yeast and baker’s yeast, egg, salt, basil and incorporate little by little the water warm and knead until the dough is smooth and smooth, cut the dough into small balls the size of a cherry, cover with a cloth and let them sit for 15 minutes.
– Prepare the stuffing, heat 1 tablespoon of oil and cook the onion until it is translucent, add the chopped meat and cook, stirring with a wooden spoon, salt and pepper. Drain the stuffing in a colander, add grated cheese, black olives, basil, mix well.
– Spread each ball of dough on a work surface floured with a roller, cut it in half, put a spoonful of stuffing on the half of dough then fold in triangle taking care to weld the edges in pressing lightly with the back of a fork to give decorative effects, continue the same operation with the dough and stuffing.
– Brush the slippers with the egg yolk and cook in a preheated oven at 180 ° C until golden brown.
– Serve immediately.

Recipes Potato Croquettes

Ingredients:

-5 potatoes
-2 tablespoons of cream
-4 egg yolks
-4 tablespoons flour
-3 tablespoons chopped parsley
-Sal, pepper, grated nutmeg

Preparation:

-Bake the potatoes well washed in a saucepan of slightly salted water, once cooked, remove the skin and pass them to the vegetable mill.
-Place the ground potato in a container, add the crème fraîche, flour, chopped parsley, egg yolks, salt, pepper, nutmeg, mix all the ingredients well.
-Conduct nut-sized balls with this preparation.
-Hair the oil in a frying pan.
-When the oil is hot enough, immerse the potato balls, remove them as soon as they are golden and place them on a paper towel.
– Serve them warm.

Recipe Triangles stuffed with puff pastry

Ingredients:

– 250g puff pastry see recipe (puff pastry)
– 1 egg yolk
– 1 can of mushrooms
– 100g of grated red cheese
– 2 onions, cut into small pieces
– 1 tablespoon oil
– 2 tablespoons of parsley
– Salt pepper

Preparation

– Cut the mushrooms in four.
– Heat the oil in a frying pan, sauté the onion pieces until golden, add mushrooms, parsley, salt and pepper and cook on low heat and at the end of Bake add the grated cheese, let the preparation cool.
– Lower the puff pastry on a floured table, divide the cut into several squares, put a tablespoon of stuffing in the middle of each square, brush the sides of the square with egg yolk and then fold the two corners of this square To form a triangle and close it well, continue the operation with the other squares and stuffing, arrange them on an oiled sheet, brown the surface of each triangle with egg yolk.
– Cook in medium oven until golden brown.
– Serve hot.

Cocktail Sausages Recipes

Ingredients:

– 1 roll of puff pastry
– 18 cocktail sausages
– 100g grated Gruyère cheese
– The mustard
– 1 egg yolk

Preparation

– Lower the dough on a work surface using a rolling pin, cut the puff pastry into rectangles of the same size, 6cm long and 5cm wide, spread a thin layer of mustard on each rectangle and place in the Grated gruyere cheese and cocktail sausages, roll the dough around the stuffing.
– Cut each rectangle stuffed in two, decorate them with a fork, place them gradually on a sheet covered with cooking paper, brush them with egg yolk.
– Bake in a preheated oven at 180 ° C for 20 minutes.
– Serve immediately.

Source: www.femmezoom.com

Recipes Potato and Cheese Croquettes

Ingredients:

– 1 potato
– 1 carrot
– 1 green pepper
– 1 small chopped onion
– 1 can of tuna
– 3 tablespoons grated red cheese
– 1 tablespoon chopped parsley
– 1 egg
– Breadcrumbs
– Oil
– Salt, pepper, hot pepper

Preparation

– Peel the potato and grate it with a large hole grater, drain it.
– Peel the carrot and grate it with a small hole grater, drain it.
– Wash and pepper the pepper and cut into very small pieces.
– In a bowl mix grated potato and grated carrot, chopped onion, pepper pieces, chopped parsley, grated cheese, egg, tuna, season with salt, pepper and hot pepper.
– Make balls with this mixture and flatten them in the shape of the croquettes, pass them in the breadcrumbs on both sides and place them in a dish in oiled oven, pour all the croquettes with the oil .
– Cook in a medium oven, turning until cooked through.
– Serve immediately.

Source: www.femmezoom.com

Recipes Turkey Cutlets and Mashed Potatoes

Ingredients:

– 5 spicy turkey escalopes
– 1kg of potatoes
– 20cl of milk
– 100g of crème fraîche
– 1 tablespoon chopped parsley
– Flour
– Salt pepper

Preparation

– Wash the potatoes well and put them with their skin in a large saucepan of slightly salted water, cook until the tip of a knife easily enters the flesh, peel and pass In the vegetable mill.
– In a saucepan combine mashed potatoes, milk, crème fraîche and chopped parsley, salt, pepper and cook for 8 minutes.
– Pass the turkey cutlets in the flour and fry both sides in a hot oil bath, drain on paper towels.
– Serve the turkey cutlets in a dish with mashed potatoes.

Source: www.femmezoom.com

Recipes Turkey Cutlets and Mashed Potatoes

For the Turkey :

Turkey

Ingredients:

– 5 spicy turkey escalopes
– 1kg of potatoes
– 20cl of milk
– 100g of crème fraîche
– 1 tablespoon chopped parsley
– Flour
– Salt pepper

Preparation

– Wash the potatoes well and put them with their skin in a large saucepan of slightly salted water, cook until the tip of a knife easily enters the flesh, peel and pass – to the vegetable mill.
– In a saucepan combine mashed potatoes, milk, crème fraîche and chopped parsley, salt, pepper and cook for 8 minutes.
– Pass the turkey cutlets in the flour and fry both sides in a hot oil bath, drain on paper towels.
– Serve the turkey cutlets in a dish with mashed potatoes.

Source: www.femmezoom.com

Samaki wa kukaanga Recipes

For the Samaki wa kukaanga

Samaki

INGREDIENTS

  • Fish, whole or fillets cut into serving portions — 2 pounds
  • Lime or lemon juice — 1/4 cup
  • Garlic, minced — 4 or 5 cloves
  • Salt — 2 teaspoons
  • Cayenne pepper — 1/4 to 1/2 teaspoon
  • Oil — 1/2 cup

METHOD

  1. Add the fish, lime or lemon juice, garlic, salt and cayenne pepper to a large, non-reactive bowl and set aside to marinate for 20 to 30 minutes.
  2. Heat the oil in a saute pan or skillet over medium-high heat. Remove the fish from the marinade and pat dry with paper towels. Fry the fish in the hot oil until browned on each side.
  3. Serve with rice and sukuma wiki.

Source: www.whats4eats.com

Ugali Recipes

For the Ugali Recipes

Ugali

INGREDIENTS

  • Water — 4 cups
  • Salt — 1 teaspoon
  • White cornmeal, finely ground — 2 cups

METHOD

  1. Bring the water and salt to a boil in a heavy-bottomed saucepan. Stir in the cornmeal slowly, letting it fall though the fingers of your hand.
  2. Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes. Remove from heat and allow to cool somewhat.
  3. Place the ugali into a large serving bowl. Wet your hands with water, form into a ball and serve.

UGALI VARIATIONS

  • White cornmeal is the most commonly used grain for ugali. But you can substitute sorghum, millet or coarse cassava flour or even hominy grits.
  • More or less water can be added to achieve the consistency you prefer. Most Africans would not salt the water, so you can leave the salt out if you wish.
  • Stir in a little butter for richer flavor.
  • Caribbean Fungi, Funchi, Funjie and Haitian Mayi Moulin: Use yellow cornmeal.

Source: www.whats4eats.com

Thai-Style Beef Soup Recipes

Ingredients:
  •     1 Kilogram of meat – cleaned
  •     3 cardamoms
  •     1/2 teaspoon ground coriander
  •     1/2 tablespoon ground black pepper
  •     1/2 tablespoon white pepper powder
  •     1 inch cinnamon stick
  •     2 cloves
  •     1 tomato
  •     5 sprigs of chilli
  •     2 coriander roots – at the tap
  •     fried onion to taste
  •     1 inch ginger – on tap
  •     2 oranges juice – take juice
  •     1 onion holland – at roughly sliced
  •     1/2 tablespoon salt
  •     2 liters of water

Cooking method :

1. Sticks celery – cut short
2. Put the cardamom, coriander root, cinnamon, cloves, ginger, black pepper, white pepper and coriander powder and simmer again.
3. Next enter holland onion, celery sticks and tomatoes and simmer again.
4. Add the chilli and season with salt to taste.
5. Put the soup into bowls and lime juice into it.
6. Tumis onion and garlic until brown. Add ginger and galangal. Stir briefly.
7. Put the soup spices including bunjut soup, stir briefly, Insert meat.
8. Cook the meat while stirring until the meat out of the water, cook until the water is almost dry, just enter the water, add lemon grass, cover the pot and boil.
9. When the meat is almost tender new season with salt. Add water if necessary and simmer until meat is tender.
10. When tender, serve the soup with decoration material.

Simmer until meat is tender. It took quite a long time and I would usually simmer the meat in advance before the cooking process. Remove the foam surface where the pot with a spoon when the meat simmer process. Add water as needed if it shrinks.

Finally, if there is a chance of fried onions can produce its own because it is more fragrant and crisp. Thai-style beef soup recipes already prepared and ready to be served with hot rice. It was very tasty and very appetizing. You can also give it a try…

Source: foodanddrinkworlds.blogspot.s

Soul food recipes and African dishes

Ingredients:

  • 2 tablespoons cooking oil, more if needed
  • 1 chicken (3 to 3-1/2 pounds), cut into 8 pieces
  • 1-3/4 teaspoons salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1 onion, chopped
  • 2 tablespoons tomato paste
  • 1 cup canned crushed tomatoes, drained
  • 1/4 teaspoon cayenne
  • 2-3/4 cups water
  • 1/2 cup creamy peanut butter
  • 1 (10 ounce) package frozen sliced okra

Directions:

  1. In a large pot, heat the oil over moderately high heat. Season the chicken pieces with 1/4 teaspoon each of the salt and black pepper. Cook until browned, turning, about eight minutes in all. Remove. Pour off all but one tablespoon fat from the pot.
  2. Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until starting to soften, about three minutes. Stir in the tomato paste and then the tomatoes and cayenne. Return the chicken legs and thighs to the pot and stir in two cups of the water. Bring to a simmer and cook, partially covered, for 10 minutes.
  3. Whisk together the peanut butter and the remaining 3/4 cup water until smooth. Add this mixture to the stew along with the chicken breasts and wings, the okra and the remaining 1-1/2 teaspoons of salt and 1/4 of teaspoon black pepper. Cook, partially covered, until the okra is just done, about 10 minutes.
  4. Serve the stew with rice.

Hoppin’ John

Hoppin’ John, a Southern dish of black-eyed peas, rice and bacon or ham, is eaten on New Year’s Day for luck. It has roots as a West African dish, but it’s a soul food staple, too.

The New Year’s Southern saying goes: Peas for pennies, greens for dollars and cornbread for gold. This Hoppin’ John recipe by Emeril Lagasse is one part of the good luck trifecta. Serve with collard greens and cornbread on Jan. 1, and bring on the riches in 2012.

Serves 10

Ingredients:

  • 1 tablespoon olive oil
  • 1 large ham hock
  • 1 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup green pepper, chopped
  • 1 tablespoon chopped garlic
  • 1 pound black-eyed peas, soaked overnight and rinsed
  • 1 quart chicken stock
  • Bay leaf
  • 1 teaspoon dry thyme leaves
  • Salt, black pepper and cayenne
  • 3 tablespoons finely chopped green onion
  • 3 cups steamed white rice

Directions:

  1. Heat oil in a large soup pot, add the ham hock and sear on all sides for four minutes. Add the onion, celery, green pepper and garlic; cook for four minutes.
  2. Add the black-eyed peas, stock, bay leaves, thyme and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stirring occasionally. If the liquid evaporates, add more water or stock.
  3. Adjust seasonings and garnish with green onions. Serve over rice.

Source: www.sheknows.com

Thai curry Recipes

InGredients:
400 grams pork belly
1(1/2) Tbsp Kaeng Khua curry paste
3 cups water
1/2 tsp salt
1 tsp dark soy sauce
1(1/2) Tbsp granulated sugar
2(1/2) Tbsp tamarind juice
2 bulbs pickled garlic, crushed
1(1/2) tsp Hang Le curry powder
5 shallots, finely sliced
1/2 cup finely sliced mature galangal
15 cloves Thai garlic, peeled and crushed

 

 

 

Method:
Rinse the pork belly. Cut into 1-inch pieces.

Put the pork in a pot. Add the Kaeng Khua curry paste and stir to mix. Place the pot over medium heat, stir-fry for 2 minutes. Add the water and bring to a boil. Reduce to low heat. Simmer until the pork is tender. Season with salt, dark soy sauce, sugar and tamarind juice. Stir in the pickled garlic, Hang Le curry powder, shallots, galangal and garlic. Continue to simmer until the sauce thickens, the pork is cooked through and tender. Remove from the heat. Transfer to a serving bowl.

Note: Hang Le is a northern-style pork curry with burmese influence as indicated by the use of dried curry powder and the good amount of surfaced oil. Hang Le curry powder is widely available in Chiang Mai and other northern provinces. In Bangkok it can be obtained only from some special markets.

Source: www.lovesoups.info

Nigerian food recipes. Jollof rice.

Ingredients:

  •   500 mls Tomato Stew
  •   3 cigar cups or 750g long grain parboiled rice
  •   Salt and pepper
  •   Chicken (no matter which part)
  •   2 not big onions
  •   2 teaspoons thyme
  •   3 Knorr cubes
  •   2 teaspoons of Nigerian curry powder

Preparation for cooking Jollof Rice:

1. Get your tomato stew ready. You can search the web to find out how to do that. You should prepare your tomato stew beforehand, don’t forget to keep in the freezer.

2. If you are willing to use the whole chicken, you should wash it and cut into pieces. Cook it with the thyme, a few Knorr cubes and, of course, 2 chopped bulbs of onions. The cooking time depends on the type of the stove.

3. You should parboil the rice properly. Rinse it and then put it in a sieve for draining.

Cooking:

1. Pour the tomato stew and chicken stock into the pot and leave it to boil.

2. Add the curry powder, drained parboiled rice, pepper and salt to taste. The level of water should be exactly the same as the rice level. It’s important to ensure that all the water can dry up till the time the rice is ready.

3. Cover this pot and leave it cooking on low or medium heat. Thus the rice won’t burn before the water can dry up.

The rice is done by the time there is no water. Taste it. If it is not ready, you should add a bit more water and also reduce the heat for preventing rice burning. Keep cooking until it’s done.

Source: ask.naij.com

Malawian recipes: grilled chambo fish

Ingredients:
1 oz. olive oil
1 tsp. turmeric
1 tsp. ground ginger
4 tsp. sugar
Small handful of raisins
8 oz. coconut milk
1 Tbsp. soy sauce
Lemon juice

Method:
Add olive oil to a saucepan. Then add turmeric, ginger, sugar and raisins. Put on a low heat to dissolve the sugar and infuse the spices. Remove from the heat, add coconut milk and whisk rapidly. Add a tablespoon of soy sauce and a dash of lemon juice. If the sauce seems a little thin, thicken with a little roux.

 Source: www.malawiheat.com

Kenya recipes (Nyama choma)

Ingredient

–         2 kg beef

–         1 garlic cloves, minced

–            Curry powder, to taste

–         Lemon juice

–         Turmeric, to taste

–         Coriander, to taste, fresh and finely chopped

–         Paprika, to taste

–         Salt and black pepper, to taste

Method 

–          Mix the lemon juice, garlic and spices (to your taste) into a sizable bowl and mix very well.

–         Add the meat and stir to coat the meat with the marinade and allow to marinade for at least one hour.

Source: allafricandishesng.blogspot.sn

Sauce recipes (vegetable sauce)

Ingredients

  • 2 cooking spoons vegetable oil
  • 5 Spring onions
  • 6-8 fresh plum tomatoes (Jos tomatoes)
  • 6-8 medium carrots
  • 1 small cabbage
  • 3 medium Irish potatoes or 1 tablespoon corn flour/starch (thickener)
  • 1 red bell pepper (optional)
  • 1 green bell pepper
  • 1 tablespoon curry powder (optional)
  • Salt (to taste)
  • 2  stock cubes
  • 1 tablespoon thyme

Before cooking the Vegetable Sauce

  1. Wash and cut the vegetables, plum tomatoes (remove the seeds), carrots, cabbage and bell pepper. Scrape the carrots before cutting. Set aside.
  2. Peel the Irish potatoes, (if you’re using it) wash and cut into small pieces. Blend into a thick paste and set aside. This will be used as thickener for the Vegetable Sauce.

Cooking Directions

  1. Wash and cut the whole chicken into pieces. Place in a pot.
  2. Add the stock cubes (crushed), thyme and the half of the onion that you cut into tiny pieces.
  3. Pour water to the same level as the contents of the pot and start cooking on high heat.
  4. While cooking, mix the corn flour/starch with a small quantity

of water to get  the consistency of evaporated milk. Or a little bit

more watery than evaporated milk. Set aside (if using it)

  1. When the chicken is cooked, take them off from the pot and set aside.Leave  the stock (water from cooking the chicken) in the pot.
  2. Add the chopped tomatoes and the vegetable oil. Cover and cook for

7-10minutes.

  1. Add the curry powder(if using it); add the carrot, stir, cover and cook

for 3minutes.

  1. Once it boils, Add the corn flour/starch which you mix or the potatopuree, which is the thickener. Add chopped bell pepper and cabbage.
  2. 9. Stir, cover and allow to cook for 3 minutes on high heat, add the chicken and the other half of the onion.
  3. 10. Stir and continue cooking for 90 seconds and add salt if necessary, andit’s  done!

You should be careful so you don’t overcook the vegetables. Serve with boiled white rice, boiled yam. etc

Source: allafricandishesng.blogspot.sn

Gizdodo: Dodo Gizzard – Farmers Plantain Porridge/Pottage | All Nigerian Recipes – All Nigerian Recipes

Ingredients for Farmers Plantain Porridge (Gizdodo):

• 3 ripe plantains
• 300g (10.5 oz) beef (use Gizzards for Gizdodo)
• 200g (7 oz) mushrooms
• 1 green bell pepper
• 5 plum tomatoes (tomato Jos)
• 2 big stock cubes
• 1 big onion
• 1 teaspoon thyme
• Pepper & salt (to taste)
• 1 cooking spoon vegetable oil
• More vegetable oil (for frying the plantains)

Source: www.youconvids.com