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Yogurt and mustard pizza Recipe




– 2 bowls of flour
– 1 natural yoghurt
– 1 cheese triangle cow laughing
– 1 egg
– 1 teaspoon of mustard
– 1 teaspoon of baker’s yeast
– 1 sachet of pastry yeast
– 1/2 teaspoon of olive oil
– 2 tablespoons butter
– 1/2 teaspoon of water
– Salt

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– 5 tomatoes
– 2 onions, thinly sliced
– 3 green peppers
– 1 teaspoon of tomato concentrate
– 1 teaspoon of sugar
– 3 boxes of tomato tuna
– 200g of grated red cheese
– 100g of green olives
– Some black olives
– Salt pepper


– Put in a bowl the sifted flour, dig a well in the center, add yeast, salt, olive oil, butter, egg, plain yogurt, mustard, cheese, add water to collect The dough, knead it gently until soft and smooth, form a ball of dough, cover it with a towel and let the dough rest.
– Wash the tomatoes, grate them with a large hole grater.
– Cook the grated tomatoes in a frying pan with 2 tablespoons of oil, add the tomato paste, salt, pepper and sugar, let reduce until the total evaporation of water, stirring regularly.
– Wash and pepper the peppers and cut into small squares.
– Heat 2 tablespoons of oil in a frying pan and brown the chopped onions until melted, salt and pepper.
– Lower the dough with a rolling pin to a thickness of 3mm thick, cut it into large disc.
– Place the disc on a baking sheet lined with parchment paper, coat the disc surface with the tomato sauce, add the onions, the green pepper squares.
– Cook in an oven preheated to 180 ° C until the pizza is cooked, then spread over the green and black olives and tuna, sprinkle with grated cheese, put the pizza in the oven for 5min.
– Serve hot.


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Recipe for Banana Bread





4.5 tablespoons of butter, softened

2 ripe bananas

2 eggs

2/3 cup of sugar

a pinch of salt

1 1/3 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder


Mash the bananas till it’s smooth.

Whisk the eggs and set aside.

Mix all your dry ingredients except the sugar and set aside

Mix the butter, egg and sugar and cream it. Add the mashed bananas to this mixture and mix till smooth.

Pour the wet ingredients to the bowl of the dry ingredients and mix thoroughly till smooth incorporating air as you mix.

Pre-Heat the oven to 375F, grease the pan and pour in your mixture and place in the oven. It should take roughly 25-30 minutes to bake fully. To make sure it’s ready, stick a toothpick in it and if the toothpick comes out clear you are good to go. Allow to cool for a bit and serve 🙂

P.S: If you would be adding walnuts, currants or chocolate chips, add it to the mixture before pouring it into the pan while you are incorporating air.

banana bread mixture
banana bread recipe
moist banana bread recipe











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Recipe for Akara Pancake





A Cup of Bean Flour

1 egg white

1/4 bulb of Onion

1 Scotch Bonnet Pepper

Half of a Seasoning cube

1/2 cup of water

1 Tablespoon of Vegetable Oil


For Egg White Omelette

3 Egg Whites

A handful of chopped Spring Onion

1 Tablespoon of chopped parsley

Half of Yellow Pepper

1/2 of Red Bell Pepper

Half of a bulb of Red Onion

1/2 of an Avocado

2 small Tomatoes

One Tablespoon of Vegetable Oil

1 Seasoning cube

1/2 teaspoon of black pepper


In a bowl, mix your bean flour, blended onion and pepper, egg white, seasoning cube and water.

In a pan with heated oil, scoop the akara pancake mix into the pan and allow to brown on both sides.

Flip pancake on each side to make sure it cooks.

For the Egg White Omelette

Chop your vegetables and set aside.

Whisk your eggs, season with seasoning cube and black pepper and set aside.

Heat up your pan and stir fry the vegetables on medium heat for one minute.

Pour in your eggs and stir fry with the vegetables and allow the eggs to set.

Chop up your avocado and mix with your egg white omelette to serve with the akara pancake.













akara pancake

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Ham & Pea Pancakes





  • 1½ cup Golden Cloud Flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 2 large eggs
  • 1½c buttermilk
  • 220 g ham
  • 1 can KOO Fresh Garden Peas, rinsed and drained
  • 4 tbsp unsalted butter
  • 1 tbsp chopped fresh chives


Large measuring cup or bowl, whisk, large non-stick pan


  1. In a large measuring cup or bowl, whisk together the flour, sugar, baking powder, bicarb, and salt.
  2. In a separate bowl, whisk together the eggs and buttermilk. Add the buttermilk mixture to the flour mixture and whisk until fully incorporated. Stir in the ham and peas.
  3. Heat a large non-stick pan over medium-low heat. Check the heat by sprinkling the skillet with water – when the water bubbles and evaporates immediately, pour 3 x ¼ cups of batter into the pan.
  4. Cook the pancakes until bubbles begin to appear around the edges and in the center, about 1 to 2 minutes. Using a spatula, peek under the pancakes to check if they are golden brown then carefully flip them.
  5. Cook the pancakes 1 minute more, peeking to make sure the underside is golden brown. Transfer them to a baking sheet and cover loosely with foil to keep warm. Repeat with remaining batter.
  6. In a small bowl, combine the butter and chives; serve with the pancakes.

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