Bimbo Balogun 2022-09-13 14:35:43

Banana Cake

Recipe Origin

Philippines Cuisine

Ingredient

250g of raising flour 3 over rioe banana 150g caster sugar 4 tablespoon olive oil 1 teaspoon cinnamon 1 teaspoon nutmeg 2drops of vanilla essence 3 raw eggs(normal) 4 pieces of mashed banana.(normal) A pinchnif salt Medium size baking pan (size 8)

Cooking Instruction

Start by Preheating oven to 170oc METHOD 1.Add all the dry ingredients in a bowl,everything dry(sugar,cinnamon,nutmeg,pinch of salt)mix thoroughly. 2.In a separate bowl add the wet ingredients ,this includes (eggs,vanilla essence ,olive oil and bannana)mix thoroughly. NOTE:Remember not to over mix batter 3.Finally add the dry ingredients into the wet ,one at a time until mixed well and together. Pour this mixture into your greased pan(this is done using little butter to spread the pan and afterwards spreading with flour. 4.Put into the preheated oven and then bake for maximum 45mins until it becomes brown or golden brown or checking until the cake comes out clean of a skewer when tasted. This serves 7. Yummy!

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Ben Akpore 2021-07-27 18:29:46

Chapati (Rolex)

Recipe Origin

Uganda Cuisine

Ingredient

200G Plain flour, 10g butter 5 teaspoon cooking oil, 1 large fresh cabbage, 3 eggs, 2 fresh tomatoes 1 teaspoon table salt

Cooking Instruction

Mix the plain flour with the butter knead into a dough, add little water no, knead it even, add salt. Cut the dough into shape of a fist size, then roll each cut to-size into a flat thin dough. Then add 3 teaspoon of cooking oil into a flat frying pan, place the kneaded flat thin dough on the pan, bring it to heat, watch the dough as it cook on the pan. Ensure to keep flipping the dough over, to cook evenly, if it gets sticky add oil to the pan and keep flipping the dough over to cook evenly. When the dough turns brown, remove it from the pan, then do the same for the remaining cut to-sized dough. You will now have a pile of pan baked, thinly flat dough in a flat plate. Chop the fresh tomatoes and cabbage into chunks of cubic size, add 2 teaspoons of cooking oil into a pan. Crush and whisk the eggs, then add it into the pan and stir continuously until eggs are evenly cook. Mix the cabbage and tomatoes in a bowl to make a salad, add a handful of the salad into each flat dough, then add the fried eggs on top of the dough, fold the dough from the bottom to the top to make an even roll. Roll as many dough as the salad and fried eggs will allow, then serve once and enjoy! Remember to leave a comment if you like this.

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Ben Akpore 2021-07-18 16:46:43

Matooke

Recipe Origin

Uganda Cuisine

Ingredient

600G medium-sized green bananas 300G of Goat meat, or a whole chicken or 300G of beef Fresh cooking tomatoes large Onions 2 large Pepper 2 clove of garlic 2 teaspoons of cooking salt 200G of Groundnuts Plant's leaves, plantain leaves will be ideal Green Vegetable leaves, ideally spinach or any green vegetable as you will need a lot of these.

Cooking Instruction

Peel the medium-sized green bananas and wrap it in the plant's leaves and set in a cooking pot. Add water to the cooking pot, then steam for a couple of 1 hour. Until you notice the green bananas turns soft and yellow. The bananas (matoke) is then mashed while still wrapped in the leaves. Cook the goat meat in a cooking pot, add a teaspoon of salt to taste, add a bowl of water leave to steam for 20 minutes. Blend the tomatoes, onions, pepper to smothering, like a paste and add into a cooking pot. Crush the groundnuts to smithereens but still leaving it to be crunchy and add it to the paste. Leave to boil for 25 minutes, and stir thoroughly, then add the goat meat along with the juice into the tomatoes sauce, finally add the green vegetable Serve immediately when hot, enjoy

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Julio Madini 2021-06-27 08:40:05

Stir-fried beaf with vegetables

Recipe Origin

China Cuisine

Ingredient

195g fillet steak 2 tablespoon light soy sauce 2 teaspoons dry sherry 1 and a half teaspoon cornflour half teaspoon sugar 2 small green pepper 2 small red pepper 1 fresh red chilli 2 stick celery 2 small carrot 80g canned sliced bamboo shoots, drained 3 slices shredded fresh root ginger cooking oil #Sauce 50ml chicken stock 3-4 teaspoons Hoisin sauce,i.e sweet bean paste 1 teaspoon dry sherry 3 quarter teaspoon cornflour.

Cooking Instruction

Slice beef very thinly, cutting across the grain, then cut into narrow strips. This can be done easily if the beef is half frozen. Place the beef in a dish and add the soy sauce, sherry, cornflour and sugar. Mix thoroughly and leave at room temperature for 20 minutes. Trim away the inner ribs and seed pods from the peppers and chilli, then cut them into narrow strips, cut the celery, carrot and bamboo shoots into matchstick strips. Mix the sauce ingredients together in a small jug and set aside, used some of the liquid to make a paste of the cornflour before adding into the sauce. Heat a pan or wok and add about 2 tablespoon of cooking oil, stir-fry the beef on high heat until evenly coloured, then remove and keep warm Add the vegetables and ginger and stir-fry until beginning to soften after about 2 minutes, then pour in the sauce and boil rapidly for 30 seconds. Then return the beef and continue to cook on high temperature until the sauce has thickened, serve at once and enjoy

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Julio Madini 2021-06-27 08:35:18

Scallops in Pernod

Recipe Origin

France Cuisine

Ingredient

600g fresh scallops 2 tablespoons butter 1 small onion 1 tablespoon flour a quarter teaspoon powdered saffron or turmeric 120ml dry white wine 120ml single cream 1 and half tablespoon Pernod salt lemon juice chopped parsley

Cooking Instruction

Clean and wash scallops and place them in a pan or wok, add water and cover. Bring quickly to boil, then drain and cover with cold water, when it cool lift out and drain. Wipe the pan or wok, add butter and heat until bubbling, saute the scallops until they turn white and firm, then remove Chop the onion and add to the wok and saute until they're transparent, then sprinkle on the flour and add turmeric or saffron. Cook briefly before adding wine, ensuring to stir well, then simmer until thickened, add the cream and mix well, then add the Pernod, add salt and lemon juice to taste. Return the scallops and heat gently in the sauce, then serve on a bed of white rice with chopped parsley.

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