Category Archives: holiday recipe

Easter Special: Hollandaise Sauce with Poached Eggs and English Muffin

Breakfast dishes, brunch recipe, easter recipe, eggs, holiday recipe, Holiday Recipes, sauce, Standard Nigerian Meals March 29, 2013 Leave a comment

Easter is just around the corner and I always wanted to try out the recipe for Hollandaise sauce and I thought this would serve as a good dish for Easter brunch with some freshly squeezed orange juice or lemonade…YUMMY!! Hollandaise sauce is really creamy and has a lemony tangy taste and can also be served with asparagus.

Ingredients

4 eggs

4 bacon strips

1/4 cup of unsalted butter (or 1/2 a cup depending on how runny you want the sauce)

Salt

Freshly squeezed lemon

English muffin

White wine vinegar

Method 

*First we start with the hollandaise sauce, you need a double broiler for this, but you can use a huge sauce pan and a stainless steel bowl.

  • But enough water halfway into the saucepan and allow to boil 
  • Clarify the butter by melting, using a teaspoon remove any foam that may be on top of the melted butter and allow to cool
  • In the stainless steel bowl, crack the eggs and put just the yolks into the bowl (be careful not to allow any egg whites into the bowl)
  • Add half a teaspoon of water and 2-3 teaspoons of freshly squeezed lemon
  • Add a pinch of salt and whisk for about 3 minutes
  • Put the metal bowl over the boiling water (be sure to reduce the heat to minimum). Whisk for about 3 minutes non stop, you will notice a thick consistency that sticks to the whisk
  • Remove the bowl and add half the butter and whisk until it forms a light consistency, then add the remaining butter and a pinch of salt and whisk again.
  • Leave the sauce to stand in a warm place, and be sure to use within one hour of preparation

Poached Eggs

  • In a very shallow sauce pan, add enough water to fill 1/2 way up the saucepan 
  • Once the water begins to simmer/boil add a pinch of salt and a dash of vinegar ( this helps the egg stay together)
  • To make it easier, break the egg in a cup without breaking the yolk
  • Then tilt the edge of the cup slowly into the boiling water ensuring the egg stays together
  • Cook for 5-10 minutes depending on how runny you want the eggs
  • Once they are done, use a spatula to scoop onto a kitchen paper towel and allow to dry

Serve : *Cut the muffin in half and toast lightly, on both sides of the muffin put a strip of fried bacon, then the poached eggs, then another bacon and then drizzle with as much hollandaise sauce as you like

ENJOY!!

Afrolems: Hollandaise Sauce

Afrolems; Hollandaise sauce

Afrolems: Poached eggs

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Herbed Lamb with Strawberry Sauce 7th Shade of Valentine

Holiday Recipes, holiday recipe, General Afrolems Posts, meat, Lamb, Herbed, Strawberry Sauce February 7, 2013 Comments: 2

Everyone loves a well cooked dinner, and every time we want to eat something fancy we pick a restaurant  But the thing about a restaurant is that is cannot always be intimate, so what is more intimate than a nicely cooked meal for that special someone. I know I would love it if I walked in through the door and saw this waiting for me with a bouquet of roses. So I present to you herbed lamb with strawberry sauce. I chose to do strawberry sauce because it’s something different, who doesn’t love strawberries. You know what else is great about the strawberry sauce, you can also serve it as a dessert with ice-cream.  I hope you love this recipe.

Ingredients 

Lamb Shoulder  (Or Lamb Chops)

Maggi

Black Pepper

Salt

Parsley

Mint Leaves

Red Wine Vinegar

Thyme

Strawberries

Corn Starch

Sugar

Olive Oil

Recipe 

  1. Strawberry Sauce
  • In a clean saucepan, add a cup and a half of water and allow to boil for about 5-7 minutes .
  • Then add the clean strawberries and allow to boil for 10-15 minutes under low/medium heat. Stir the mixture every 5 minutes.
  • Add a dash of red wine vinegar.
  • Then add half a cup of sugar and stir, leave to boil for an additional 5-10 minutes
  • In a clean boil, add a teaspoon and a half of corn starch and a quarter cup of cold water and mix thoroughly.
  • Add the corn starch mixture to the boiling strawberry and mix until the mixture becomes thick
  • Turn of the heat, and strain the strawberry sauce into a clean boil and refrigerate. (You can also blend the strawberry to make a thicker sauce).

      2.  Herbed Lamb

  • Clean the lamb and press on some black pepper and salt.
  • Heat up a frying pan, and add a little olive oil.
  • Fry the lamb for 10 minutes (enough time to get both sides brown).
  • In a clean boil, mix the mint leaves, parsley, thyme, black pepper, a cube of Maggi  salt, and a dash of red wine vinegar.
  • Once the lamb is browned, put it in a foiled baking pan and rub on the mixture of herbs on both sides.
  • Put the lamb in the oven and set to 350 F.
  • Allow to roast for 15 minutes.
  • Cover the lamb with foil and leave in the oven for an additional 10 minutes
  • Once the lamb is done you can serve with the strawberry sauce and some mashed potatoes.

Strawberry Sauce, Herbed Lamb, Valentines day

 

herbed lamb strawberry sauce afrolems

Red Shade of Jollof Rice, Moin Moin and Beef Valentine Cooking

Beans Recipes, Beef Recipe, holiday recipe, Rice recipes February 2, 2013 Comments: 4

“Rice is good. Rice is life. If you want to get a life, just eat rice!” How is that for rhymes? I saw that quote somewhere and thought it was funny. Anywhoo, on this 2nd day of the valentine month, I bring to you familiar dishes on a nigerian menu. Showing your significant other you love them is cooking them things that bring them joy. I don’t know about you all but Jollof Rice brings me joy and so does Moin Moin. I decided to add a little flavour to my Moin Moin this time. I made several batches with different seafoods but would just be displaying the shrimp moin moin. I hope you enjoy making and serving the red shades of Jollof rice, moin moin and stewed beef to your loved one/ones. Enjoy XoXo

naija food valentine 

Nigerian Meat Pie – 10th Day of Christmas

Standard Nigerian Meals, Nigerian Snacks, Holiday Recipes, holiday recipe December 22, 2012 Comments: 4

The oh so famous Nigerian Meat Pie! Oh how i love meat pies. I remember always getting excited and looking forward to these at parties! Use this recipe for when you want to entertain guests or for when you are feeling a bit nostalgic. Enjoy!

Dough

4 cups of Flour

1 Tablespoon (2 teaspoons) of baking powder

500 grams (1.1 lbs) of Margarine

1 Teaspoon of Sugar

Pinch of Salt

1 cup of cold water

2 eggs

Meat pie filling

2 large Irish potatoes

2 medium carrots

1.5 Lbs of ground beef

1 medium bulb of onion

1 small scotch bonnet pepper

2 cooking spoons of Vegetable Oil

2 cubes of Maggi

1 teaspoon of thyme

2 tablespoons of plain flour

Cold water – 1 cup / 250 ml

1 pinch of salt

Items needed while making meat pie

  • Oven
  • Fork
  • Roller or smooth bottle
  • Meat Pie cutter or the lid cover of a small pot

How to make pie filling

  1. Was and peel potatoes and carrot. Dice potatoes and carrots
  2. Wash and dice onions
  3. Place large pot on medium-high heat
  4. Pour in 2 cooking spoons of vegetable oil let heat up for about 1 minute
  5. Add in diced onions and let fry for a bit. Add in potatoes and carrots, stir and let fry for about 2 mins. Add in ground beef, sir and let fry till most of the beef cooks.
  6. Add in thyme and stir
  7. Slowly add 1 cup of water. Cover the pot and let boil for about 10mins or until soft.
  8. Mix 2 tablespoons of flour with half cup of cold water. Pour mixture into pot. This helps make sure filling does not dry up while baking in the oven.
  9. Add in salt to taste, stir ingredients again and turn off stove. Let simmer until pot becomes cool.

Filling_Final

How to make Meat Pie dough/crust

  1. Put the flour in a large bowl. Mix in baking powder, salt and sugar (optional).
  2. Scoop margarine from bowl and place in center of the flour bowl. Rub/Work margarine into the flour in little bits using your finger tips. Continue to work in margarine until it all starts to feel like breadcrumbs.
  3. Slowly pour in bits of the cup of cold water while kneading the dough. Knead into a stiff ball. Make sure dough is not too hard or too soft. If it becomes too soft, add more flour to help make it stiff.
  4. Let dough sit for 5 to 7 minutes. This makes the dough more elastic

Dough_Final

Putting it all together

  1. In a small bowl, beat eggs until smooth
  2. Cut a portion of the dough and place on a flat board dusted with flour.
  3. Using a baking roller of a cylindrical bottle, flatten dough till its about half an inch thick.
  4. Using a meat pie cutter or the cover of a small pot/saucepan, cut flattened dough in a circle and peel off the edges from the cutter.
  5. Place 1-2 tablespoons full of filling in the center of the cut dough
  6. With a basting brush, lightly dust edges of the dough with eggs (this helps the edges hold when folded)
  7. Gently fold the dough in half to cover the filling. Dip a fork in the eggs and use to mesh edges together.
  8. Brush folded dough with eggs to give that classic golden brown meat pie look.

Preheat oven at 375 degrees

Grease non-stick baking pan with 1 teaspoon of margarine

Place meat pies on baking pan and bake for 30-45 minutes checking halfway

Meat Pie_Final

Candied Coconut – 9th Day of Christmas

Appetizers, General Afrolems Posts, holiday recipe, Holiday Recipes, Nigerian Snacks, Standard Nigerian Meals December 20, 2012 Leave a comment

I don’t know about you but what comes to my mind during this festive period is the amount of candy, chocolate and food I can have. Growing up my mum always made this snack for my brothers and I and we loved it. It  brings back childhood memories and I believe this would make for a very great Christmas snack. So on this 9th day of Christmas I give you Candied Coconut……Seasons Feedings!

Ingredients

  • 1 Coconut
  • 1 Cup of sugar
  • 1-2 spoons of cream

Recipe 

  1. Break the coconut and separate the coconut meat from the shell
  2. Using a grater, grate the coconut into tiny pieces
  3. In a small saucepan, put in the sugar and allow to caramelize under low heat.
  4. Add 1-2 spoons of cream, this prevents the caramel from getting too hard
  5. Stir in the grated coconut meat, continue to stir for about 10-15 minutes or until it is almost dark brown. You’ll notice the caramel sticking to the pot and also getting burnt, this is normal.
  6. Leave to cool down for 10 minutes
  7. Using a spoon, scoop some of the candied coconut into a parchment paper and mold into any form you desire.
  8. Leave to cool for an hour
  9. Once it’s cooled, unwrap and serve

coconut candy

 

naija coconut candy

 

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