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Boiled Corn and Coconut are one of those Nigerian street snacks we call '' a match made in heaven ''. It is usually sold by street hawkers but you can easily prepare it in your kitchen. All you need are: Continue reading »

How to Make Pounded Yam in a Blender Pounded yam is one of the swallow recipes I enjoy. It is popularly prepared by pounding boiled yams in a mortar and pestle until smooth, firm and stretchy, but if you'll rather not pound, here's how to prepare Pounded Yam in a Blender... yes! you heard right... a blender ☺ ! this method also works for Cocoyam (ede ofe ). To make Pounded Yam in a Blender, you don't need any particular brand; a good blender with sharp blades will do the job. Here are the steps. You'll need: Continue reading »

Apple cakes are simply delicious and also easy to prepare. I always buy a bag of apples every week, for snacking,smoothies and making my family's favorite apple cake. This cake is moist and tasty and even as I write, I just couldn't resist biting into this yummy deliciousness. Here's our ''no-fail'' and easy apple cake recipe, you'll surely enjoy. You don't need a cake mixer. https://docs.google.com/spreadsheets/d/1zidXr7TfFf1ftTDIuc8rXg09LOwgUR-0EjMOc9-zCKo/edit?usp=sharing

    Scalded flour (Poolish) is a natural dough improver used by the  Scandinavian to boost the texture and taste of their breads.  It  terms of functions, it is similar to Tanzhong but the difference is in the way both dough conditioners are prepared.     For the Scalded flour you'll need: - 100 gr Bread Flour/Plain flour - 100 ml boiling hot water Steps 1. Pour all the boiling hot water into a bowl containing the 100gr bread flour. 2. Stir the mixture quickly until well combined, then cover with a lid or cling film and leave to cool to room temperature (this takes about 1 hour depending on the weather)  When the the batter cools , use as desired. Cooled scalded flour ready to use Don't worry if the dough looks rough, after 1 hour the flour would have absorbed all the water and look smoother. Tip : the scalded flour is usually left for 12 hours before use, but I followed Cornercafe's tip and always get a good result if I use it after 1 hour. To understand the science beh

  Tangzhong is a  natural dough conditioner , also known as the Japanese 65ºC Water roux starter.    It is a starter that has been used for ages by the Asians to achieve a soft, stretchy and fluffy bread dough. It also serves as a natural preservative and keeps the bread fresh for up to 4 days. ++see how we used if for this pull apart bread++ To prepare this starter, You'll need  - 250ml Water or whole milk   - 50gr Bread flour Steps 1. In a saucepan or small pot, mix flour and water/milk together until smooth. 2. Cook on medium heat, stirring constantly with a spatula or a hand whisk to prevent burning.  After some seconds, you will begin to see lots of small bubbles forming on the top of the roux.                      3. Keep on stirring and when the bubbles dissappear, you will begin to see streaks in the mixture with very stir you make with your spatula/whisk ;stop at this stage and  what you have no is the Japanese 65ºC Water roux(Tangzhong) . Tip: if you are using a ther

Coconut Curry Sauce (gravy) served with Spaghetti (left), and Rice(right) Coconut Curry Sauce (gravy) is my ''go-to'' sauce anytime.This sauce is nutritious, rich, tasty and simply delicious. I love to prepare mine with chicken and lots of vegetables, and it's always a hit in family parties. Here's how to prepare it . Coconut Curry Sauce Ingredients: Continue reading »