Peejay's kitchen

Me at school 🤣🤣

FISH ROLL

Ingredients
(Fish roll dough)
1/3 teaspoon baking powder
1/4 teaspoon yeast
3 tablespoons sugar
3 tablespoons butter
Warm water
Pinch of salt
3 cups flour

(Fish roll filling)
1 fresh fish (titus)
2 medium size onion
1 teaspoon curry powder
Fresh chili pepper to taste
1/4 teaspoon garlic powder
Salt to taste
Vegetable oil for frying
2 teaspoon Chili powder
1 knorr cube

Procedure

1. Pour yeast and sugar in warm water and set aside. The yeast here help to give it an inner fluffy texture without drying out.

2. Combine flour, baking powder, butter and salt in to a bowl; add yeast mixture to the flour mixture to form pliable dough. Cover bowl to stand for 30minutes

3. Place rinse fish in an empty pot. Add pureed onion, salt to taste, curry powder, garlic powder and chili powder. Add little water and leave to cook for 10 minutes.

3. Remove the fish from stock and remove bones. Crush and mash up to the fish and set aside.

4. Heat up 4 tablespoon of vegetable oil in a pot and add the crushed fish. Add blended pepper, onion, seasoning cube and stir fry the content for 5minutes on low heat and set aside

5. Divide dough into sizeable pieces of ball, take one ball of dough and roll out with a rolling pin. Add the fish filling and roll up. Seal the rolls with finger tip dipped in water/flour mixture, and rub the rolls at the edges. Fry until golden brown.

6. Remove from the oil and drain on a paper towel placed in a sieve

Good luck
Peejay's kitchen

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BUTTER CAKE (Aka- Vanilla Cake)

Butter cakes are easier to manage and could be enriched with milk, lemon and raisins

Ingredients
500g Butter or margarine
300g Sugar
500g Flour
10 eggs
1/2 teaspoons nutmeg (seed grated)
1 teaspoon Vanilla or any other flavor of your choice
1 Tablespoon baking powder
1/4 cup milk

Procedure
1.Grease your pans With butter and dust with flour

2. Cream butter and sugar until light and fluffy

3.Beat eggs until frothy

4.Sift all dry ingredients together

5.Pour beaten eggs gradually into butter mixture, alternating with flour and beating well after each addition

6.Remember, folding is the process used for adding flour and other dry ingredients. Folding helps to avoid unnecessary over mixing that deflates your aerated air during creaming of the Butter

7. Add your desired flavour and milk

8. Pour into your two 8" 2" pan and bake in a moderately preheated oven for about one hour or until done.
The cake is done when a skiwer comes out clean when inserted to the cake

Peejay's kitchen

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