Hello everyone, it's been a very long time. This is to let you know I have got a new blog called THE FOODACE BLOG, please go check it out. Many thanks.
8 September 2014
Ingredients: This makes 18-20 pieces of akara
3 cups of Nigerian sweet beans or black-eyed beans
70g pointed peppers (Tatashi)
35g scotch bonnet
1 medium onion
1/2 teaspoon salt
1 knorr cube seasoning
150 ml water
Oil for deep-frying
- In a bowl, soak the beans in warm water for about 3 minutes. Drain and then briskly rub the beans between palms of your hands to remove the skin.
- Add enough water into your bowl, this makes the skins float to the surface and discard the skin. Repeat this severally until the skins are all removed just as in the picture. Then soak the bean overnight with hot water from tap.
- Rinse out beans , place in the blender with the onion, knorr seasoning, water, scotch bonnet and pointed peppers. *I use two blender for mine, just because I like my mixture to be very smooth and thick. Also I blend in small batches*
- Transfer the thick-smooth beans paste to stand mixer and attach the flat beater hook; add salt and mix on medium speed for about 5 minutes.
- While this is mixing, heat the oil in a wok/pot, remember we are deep-frying. Also get every other thing we need ready. For instance, line the sieve with kitchen paper, get your frying spoon ready and spoon for scooping in the beans mix.
- Once oil is heated and ready, scoop in mixture and fry for about 2-3 minutes on each side or until golden brown. Drain on kitchen paper. Repeat process...
- Enjoy hot or cold...
1 September 2014
|Mashed avocado on toast with suya style beef skewers and soya milk|
|Spicy Scrambled Eggs on toast|
|Boil egg-avocado mash on toast with a glass of soya milk|
|Akara burger with soya milk (recipe coming soon)|
|Double decker beef burger; perfect for saturday morning|
10 August 2014
So after my "Heart Cookies" success, I decided to take this cookie adventure further with my son's request to make "chocolate ones". I started surfing the internet for chocolate cookies and I came across this amazing website "SugaryWinzy"; her Chocolate Pinwheel Cookies caught my attention. I came to conclusion that I was going to make it. Here is how mine came out, its not perfect but I will keep trying till I perfect.
6 cups of plain flour
1 teaspoon salt
450g unsalted butter
2 teaspoon vanilla beans/extract
1/2 cup cocoa powder
Place butter and sugar in a bowl; beat until pale and fluffy
Add eggs, vanilla; beat for another minute
Sift in the flour and salt in batches and mix until well combined.
Divide cookie dough into 2, sift in cocoa powder into one; mix until well combined.
Roll out doughs separately between two parchment baking sheet to form a rectangle shape (Place dough on a parchment baking sheet, cover with another sheet; roll out using a rolling pin or clean bottle).
Place the rolled out plain dough on top of the chocolate one and lightly press onto it with rolling pin so they merge together.
**Here comes the difficult part**
From one end, start rolling the merged dough to form a log. (I rolled mine with the parchment baking sheet, it was easy)
Wrap with cling film, place in the fridge for about 45 minutes to an hour (can be placed in the freezer as well).
Slice the dough with a knife and place them on baking trays lined with parchment baking sheets.
Preheat oven to 160C and bake for 15 minutes.
Leave to cool...