KechisKitchen, Edinburgh Videos
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Multitasking as a human is not actually a bad thing, as long as you don't , push yourself too hard. You save money learning to do, some stuff for yourself. The least I have saved making this hair for her is £60, equivalent of #117,840, Nigeria currency. Rate me at the comment session, please..... I try abi I no try? P.S: My tired face showingbon the video. Cheers.
EWA AGANYI Is a Yoruba dish commonly eaten in Nigeria, Togo and Benin. It is also a popular street food and a good source of protein. This delicacy came to Nigeria through the influence of the Agoyin People from Cotonou, that settled in Lagos and was gladly accepted by Nigerians. This was one of the foods I could eat at any time (in excess), throughout my three pregnancies, apart from noodles. My kiddos came out loving it and it never lasted the next day, whenever they requested it. Yum! INGREDIENTS: For the Beans: - 500g - 600g Beans - 6-10 Cups Water - 3 or more onions (optional) salt to taste For the Sauce - 3/4 Cup Chili Dried - 2 Red Bell Pepper Dried - 1 or more Medium Onion, sliced - 1 Tsp Ginger - 2 Tsp Cray Fish - 2 Seasoning Cubes - 1 Cup Palm Oil - Salt to taste METHOD: For the beans: 1 - Rinse and drain the beans a couple of times in cold water. Pour the beans in a stockpot, add the water and cook till it becomes very tender – about 2 to 2 ½ hours. Use a Potato Masher or wooden spoon to mash the Beans to your preference. For the Sauce/Stew: 1 - Add the dried Chilies and bell peppers in cold water overnight or pour hot boiling water over them for about 2 hours. Blend the rehydrated Peppers with the onions, ginger, with minimal water and set aside. Preheat the Palm oil over a medium heat, until the oil is very hot but not bleached. 2 - Add the sliced onion and let it cook for a few minutes, till it is browned and not burnt. Stir in the blended peppers and cook for about 10 minutes 3 - Add the seasoning cubes, crayfish, and salt to taste. Leave it to cook for a few minutes; till the peppers have changed from bright red to dark red. If the colour is still bright red, cook for additional time. Serve the Sauce over the Ewa Aganyin or eat with your Agege Bread, plantain, boiled yam, etc. Enjoy! TIPS: I usually soak my beans in cold water overnight, to avoid bloating, heart burn and stomach discomfort, then bring it to the boil, rinse and repeat the
SCONES WITH JAM AND CREAM Who doesn't like afternoon tea, arrays with scones, sandwiches, cakes and some bubblings? This is a classic scones you could make in 20 minutes for your friends and family, to enjoy with you and you could snack on at any time of the day, like I do. Yum! INGREDIENTS: - 350g self-raising flour - 1 tsp baking powder - 85g butter, cut into cubes - 3 tbsp caster sugar - 175ml milk - 1 tsp vanilla extract - lemon juice (optional) - 1 beaten egg, to glaze - icing sugar for dusting - jam and clotted cream, to serve METHOD: 1 - Heat the oven to 220C. Add the flour into a large bowl with ¼ tsp salt and the baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs, then add the caster sugar. Pour the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, if you are using it, mix and then set aside for a moment. 2- Put a baking tray in the oven and make a well in the dry mix, add the milk and combine it quickly with a cutlery knife – it will seem pretty wet at first, but not for long. Scatter some flour onto a clean work surface and tip the dough out. Dust the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat it down into a round shape, about 4cm deep. Take a 5cm cutter, dip it into some flour and plunge into the dough, then repeat until you have four scones. Press what is left of the dough back into a round shape to cut out another four. 3- Brush the tops with the beaten egg, then carefully arrange on the hot baking tray. Bake for 10 minutes until risen and golden on the top. Bring it out of the oven, allow it to sit for a few minutes on a rack, slice into two equal parts, top with jam and clotted cream and enjoy!!!! TIPS: 1- It helps to sieve the flour and baking powder together to ensure the rising agent is evenly distributed. 2- Keep the m
LAMB KOFTA, APPLE SND RED ONION SALAD WITH MINT AND CUCUMBER YOGHURT. LAMB KOFTA INGREDIENTS: - 500g lamb mince - 1 tsp ground cumin - 2 tsp ground coriander - 2 fat garlic cloves, crushed - 1 tbsp chopped mint - oil for brushing METHOD: 1- Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil. 2- To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 6 minutes on each side, season and set aside. APPLE AND RED ONION SALAD INGREDIENTS: - 1 red onion, thinly sliced - 1/2 cup apple cider vinegar - 1 tbsp honey or maple syrup - Salt to taste - 1 apple - juice from 1 lemon - Salt to taste INSTRUCTIONS: 1- Cut the red onion into thin slices. In a bowl whisk together the apple cider vinegar, honey and salt until well mixed. Then add in the sliced onion making sure that it is all fully submerged in the liquid. Allow to sit for 1 hour or until softened. Taste the onions approximately half way through pickling and add more honey if you prefer them to be sweeter. 2- Wash the apple, cut in quarters and remove the core. Then also cut the apple into thin slices. DRESSING: - 1/4 cup extra virgin olive oil - 1 tbsp honey or maple syrup - 1 tbsp fresh parsley finely chopped - juice from 1 lemon - 1/4 tsp salt METHOD: 1- In a small bowl whisk together the ingredients for the dressing and set aside. MINT AND CUCUMBER YOGHURT INGREDIENTS: - 1/2 tub natural yoghurt - 1/4 cucumber - few fresh mint leaves, thinly sliced - 1/2 tsp sugar - pinch of salt - milk Oh METHOD: 1- Add the yoghurt to a bowl. Peel and remove the seeds in the cucumber, cut into small cubes and add to the bowl. Add the mint, sugar and salt and stir well 2- Add enough milk to make the yoghurt into a medium consistency and serve with the kofta. NOTE: You could add grilled chicken in your salad. - The pickled onions should be made at
CARROT CAKE, CARROT CHIPS WITH CREAMY CUSTARD INGREDIENTS: CARROT CAKE: - 230ml vegetable oil, plus extra for the tin - 100g natural yogurt - 4 large eggs - 1½ tsp vanilla extract - ½ orange, zested - 265g self-raising flour - 335g caster sugar - 2½ tsp ground cinnamon - ¼ fresh nutmeg, finely grated - 265g carrots, grated - baking paper METHOD: 1 - Heat the oven to 180C, oil and line the base and sides of two 20cm cake tins with baking paper. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl or you could use a cake mixer to do it. 2 - If you are using a mixer, add the oil and sugar in the mixer and mix until it is pale. Add the grated carrot with the zest and mix well to combine, then add the dry ingredient bit by bit to combine well and divide between the tins. 3 - Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. When cooked remove from the oven and leave to cool in the tins, before slicing them. CARROT CHIPS: - Large carrots - Mandolin slicer - Oil for frying - Tray with kitchen towel, for draining excess oil METHOD: 1- Wash and peel your carrot, set the mandolin to a lower level, slice the carrot and set aside. 2 - Heat your oil in a frying pan to 180C or use your deep fryer, and fry till it is crispy but not burnt. 3 - use a spider spoon drainer to bring it out when cooked and place on the tray with kitchen towel to drain out the excess oil. CREAMY CUSTARD: - 4 large egg yolks - 100g caster sugar - 300ml double cream - 300ml full-fat milk - 1 vanilla pod or 6 cardamon METHOD: 1 - Place the egg yolks in a large bowl, add the sugar to the egg yolks and whisk until pale and thick. Put the cream and milk into a medium saucepan. Cut the vanilla pod open lengthways and scrape out the seeds with the back of a knife, if using cardamon, remove t
NIGERIA PEPPERED SAUCE This is my go go SAUCE that wake up my appetite, when I am unwell and it is so easy to prepare and get done in less than an hour and can also be eating g with any accompaniment of your choice. INGREDIENT: - 4 Red Bell peppers - 2 Scotch bonnets - 3 Tomatoes large - 4 cloves Garlic - 1 inch Ginger root - 2 tbsp Locust Beans - 2 tbsp Crayfish - 2 Tbsp Red chili flakes - 1/2 Cup Palm Oil - 2 Tsp stock powder - 1/2 Tbsp Dried thyme - 1/2 cup Beef stock - 450g Beef and Tripe or any other meat of choice - 5 Boiled eggs - 2 Onions (one to blend with the peppers and tomatoes and dice the other one for frying the stew) - Salt to taste METHOD: 1- Blend the red bell peppers, Tomatoes, Onion, ginger, and garlic Heat the palm oil on medium heat and add the diced onions. Leave to cook till it is slightly brown. Stir in the blended pepperoni mix Nd locust beans, cover and leave to cook for about 15 to 20 minutes or till the sauce is reduced, stirring occasionally to avoid burning. 2 - Add the crayfish, chili flakes, salt, bouillon powder, thyme, beef stock, and the beef. Leave to simmer for another 5 minutes. Add the boiled eggs and leave to simmer for 2 to 3 more minutes and it is done. 3 - Serve with white rice, pasta, boiled or fried yam, potatoes, plantains, just with anything your taste bud fancy. Enjoy!!!! #NigerianCuisine #nigerianfood #highlightseveryone #homemadefood #foodie #followerseveryonehighlights
PIL PIL COD WITH BEANS, ASPARAGUS AND CHIVE SAUCE It is a traditional dish from Basque country, in North Spain and Asparagus is one of the best vegetables eaten in Britain and other parts of the world. Asparagus is a seasonal vegetable which starts in spring time and ends in June. INGREDIENTS: - 900kg cod or other white fish, skin on - Salt - Olive oil for shallow frying METHOD: 1 - Sprinkle salt on the fish and set aside for 10 to 20 minutes. Heat the olive oil over medium heat, put the fish skin side down in the pan and cook gently over medium-low heat for a minute or two. Turn the fish and cook for another 2 to 4 minutes, or until the fish is cooked. Turn the heat off, remove the fish and set aside. BEANS: 1 - Put the beans into a pan of boiling, salted water and simmer for 2 minutes, then drain and run under a cold tap until cool and set aside. ASPARAGUS: Blanching: Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Chop the asparagus into 1-inch pieces and drop them into the boiling water for about 1 minute, or until tender but still bright green. Use a slotted spoon to transfer the blanched asparagus to the ice water and chill for 1 minute. Transfer into a frying pan , add pepper and toss with a numb of butter for another 2 minutes and set aside. CHIVE SAUCE: - 1/3 cup unsalted butter - 2 tablespoons thinly sliced chives - 1 tablespoon freshly squeezed lemon juice - 1 teaspoon lemon zest, finely grated - Salt to taste - 1 dash freshly ground black pepper - 1 tablespoon parsley, (optional) METHOD: 1 - Melt the butter over low heat in a small saucepan and stir slowly to avoid burning the butter. Add the remaining ingredients and heat through, transfer into a food processor, blender or use a hand blender to puree it and set aside Plate your prepared food and enjoy!!!! NOTE: You could use any white fish to prepare yours, if you don't have cod. Catfish would be a good substitute too. #highlightseveryone #fish #MainCourse #
TOMATO BRUSCHETTA Is an Italian classic starter that could be eaten anytime and also shared among family and friends, in any gathering. Will you be trying it this weekend to WOW! Your guests? INGREDIENTS: - ½ small red onion, finely chopped - 500g medium tomatoes, sliced or coarsely chopped and drained - 2-3 garlic cloves, crushed - 6-8 leaves of fresh basil, finely chopped - 30ml balsamic vinegar - 60-80ml extra virgin olive oil - 1 loaf crusty bread METHOD: 1 - In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes. Add the balsamic vinegar and extra virgin olive oil. 2 - Add salt and pepper to taste. Mix again. Cover and chill for at least an hour to allow the flavours to soak and blend together. 3 - Slice any crusty loaf of your choice diagonally into thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. NOTE: If you prefer the mixture at room temperature, remove from the fridge half an hour before serving. Enjoy! #italianstarter #firstcourse #familyandfriends #highlightseveryone
EASY NIGERIA BUNS AND ZOBO (SORREL DRINK). Today has been so sunny and everyone at this side of the world is feeling Hot! Hot!! HOT!!!..... Why not try this simple recipe for your family and friends. INGREDIENTS - 400g all-purpose flour - 3tbsp of butter - 1tbs baking powder - 100g sugar - 1tsp salt - 100-150ml water - 1 egg - Vegetable oil for frying METHOD: 1- Add all the dry ingredients with the butter in a bowl and mix to form a crumb. Add the egg and water and mix to form a thick stretchy batter, then add water to the flour in bits till you achieve the desired consistency, but do not overwork the batter. 2 - Place a pan on medium heat, add vegetable oil and allow to heat up till it is hot. To test if the oil is ready, drop a small batter in the oil, If the batter floats atop, then it's ready. 3 - Carefully drop the batter in the hot oil in batches but don’t overcrowd the oil. Reduce the heat and fry the buns till golden brown and well done. 4 - Use a slotted spoon and transfer the buns on a paper towel. Serve buns cool or cold with any chilled soft drinks of choice or iced water. TIPS : Reduce the heat each time you are frying a new batch then turn the heat back up to for even cooking. This way the buns doesn't turn brown quickly without cooking through. You can fry this in a deep fryer at 180C Carefully drop the batter in the hot oil in batches but don’t overcrowd the oil. ZOBO DRINK: - 2 cups Dried Zobo leaves - 8 cups Water - 1 cup Pineapple peel - 3-4 cups Pineapple juice Adjust to taste - 1-2 Ginger root blended (Adjust to taste) - 2 tsp Cloves - 1 Cinnamon stick - 1-2 cup Orange juice (optional) - Ice cubes METHOD: 1- Rinse the dried ZOBO leaves thoroughly under running water and add into a pan with the ginger, clove, pineapple peel, cinnamon and water. Bring to a boil, reduce the heat and simmer for 10-15 minutes. Remove the pot from heat and let the mixture cool to room temperature. 2 - Strain the liquid through a fine-mesh sieve or chees
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