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.
4 bacon strips
1/4 cup of unsalted butter (or 1/2 a cup depending on how runny you want the sauce)
Freshly squeezed lemon
White wine vinegar
*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
- 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
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.
Lamb Shoulder (Or Lamb Chops)
Red Wine Vinegar
- 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.
“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
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!
4 cups of Flour
1 Tablespoon (2 teaspoons) of baking powder
500 grams (1.1 lbs) of Margarine – 2 cups
1 Teaspoon of Sugar
Pinch of Salt
1 cup of cold water
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
- Roller or smooth bottle
- Meat Pie cutter or the lid cover of a small pot
How to make pie filling
- Was and peel potatoes and carrot. Dice potatoes and carrots
- Wash and dice onions
- Place large pot on medium-high heat
- Pour in 2 cooking spoons of vegetable oil let heat up for about 1 minute
- 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.
- Add in thyme and stir
- Slowly add 1 cup of water. Cover the pot and let boil for about 10mins or until soft.
- 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.
- Add in salt to taste, stir ingredients again and turn off stove. Let simmer until pot becomes cool.
How to make Meat Pie dough/crust
- Put the flour in a large bowl. Mix in baking powder, salt and sugar (optional).
- 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.
- 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.
- Let dough sit for 5 to 7 minutes. This makes the dough more elastic
Putting it all together
- In a small bowl, beat eggs until smooth
- Cut a portion of the dough and place on a flat board dusted with flour.
- Using a baking roller of a cylindrical bottle, flatten dough till its about half an inch thick.
- 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.
- Place 1-2 tablespoons full of filling in the center of the cut dough
- With a basting brush, lightly dust edges of the dough with eggs (this helps the edges hold when folded)
- Gently fold the dough in half to cover the filling. Dip a fork in the eggs and use to mesh edges together.
- 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
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!
- 1 Coconut
- 1 Cup of sugar
- 1-2 spoons of cream
- Break the coconut and separate the coconut meat from the shell
- Using a grater, grate the coconut into tiny pieces
- In a small saucepan, put in the sugar and allow to caramelize under low heat.
- Add 1-2 spoons of cream, this prevents the caramel from getting too hard
- 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.
- Leave to cool down for 10 minutes
- Using a spoon, scoop some of the candied coconut into a parchment paper and mold into any form you desire.
- Leave to cool for an hour
- Once it’s cooled, unwrap and serve