Lymerh's Kitchen

Our Palmoil is 100% Unadulterated!
Color free
Smell free
And Very Affordable...
1,100 Per Bottle
6500 for 5litre
35,000 for 25litre...

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Men too deserve to be spoileD,told they are handsoME,told their efforts are appreciated and should also be made to feel secure.
If he treat you like a QUEEN treat him like a KING

Stew: To cook covered over low heat in a liquid.
Stir-fry: To quickly cook small pieces of food over high heat, stirring constantly.
Truss: To tie whole poultry with string or skewers so it will hold its shape during cooking.
Whip: To beat food with a whisk or mixer to incorporate air and produce volume.
Whisk: To beat ingredients (such as heavy or whipping cream, eggs, salad dressings, or sauces) with a fork or whisk to mix, blend, or incorporate air.
Zest: The outer, colored part of the peel of citrus fruit.

Grease: To rub the interior surface of a cooking dish or pan with shortening, oil, or butter to prevent food from sticking to it.

Grill: To cook food on a rack under or over direct heat, as on a barbecue or in a broiler.

Grind: To reduce food to tiny particles using a grinder or a food processor.

Julienne: To cut into long, thin strips, matchsticklike in shape.

Knead: To blend dough together with hands or in a mixer to form a pliable mass.

Macerate: To soak in a flavored liquid; usually refers to fruit.

Marinate: To soak in a Flavored or seasoned liquid; usually refers to meat, poultry, or fish. Dry Seasoning can also be rubbed on protein to marinate.

Mince: To cut into tiny pieces, usually with a knife.

Parboil: To partially cook by boiling. Usually done to prepare food for final cooking by another method.

Poach: To cook gently over very low heat in barely simmering liquid just to cover.

Purée: To mash or grind food until completely smooth, usually in a food processor, blender, sieve, or food mill.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry, such as bacon or goose etc over low heat to obtain drippings.

Roast: To cook a large piece of meat or poultry uncovered with dry heat in an oven.

Sauté or panfry: To cook food in a small amount of fat over relatively high heat.

Scald: To heat liquid almost to a boil until bubbles begin to form around the edge.

Sear: To brown the surface of meat by quick-cooking over high heat in order to seal in the meat's juices.

Shred: To cut food into narrow strips with a knife or a grater.

Simmer: To cook in liquid just below the boiling point; bubbles form but do not burst on the surface of the liquid.

Skim: To remove surface foam or fat from a liquid.

Steam: To cook food on a rack or in a steamer set over boiling or simmering water in a covered pan.

Steep: To soak in a liquid just under the boiling point to extract the essence—e.g., tea.

CONDENSED MILK WITH ONLY FOUR

Ingredients:
1 cup of powdered milk
1 cup of sugar
1/4 cup water
1 tablespoon of vanilla essence

Preparation:
- In a pot, place the sugar and water over a medium low heat until the sugar is completely dissolved. Do not let the preparation boil or brown.

- When the sugar has dissolved, place in the blender (preferably in a glass cup). Blend for approximately one minute, add the vanilla and gradually add the powdered milk while continuing to blend.

- Once all the milk has been added, blend for about five minutes (so as not to force the blender, you can turn it off every minute for 30 seconds). If it is too thick, you can add 2 or 3 additional spoons of water while it continues to blend.

- When it is ready, put the preparation in a glass jar, let it cool down and keep it in the refrigerator.

Your condensed milk is ready 😁

sausage rolls and it's procedures

Ingredients are:
Flour
Butter
Egg 2 ( 1 for dough 1 for egg wash)
Baking powder
Nutmeg
Ground Sausage ( like 500g )
Milk
Salt
Sugar
Curry
Thyme



Add to your flour salt, sugar, nutmeg, baking Powder, mix together, add butter ,mix well , add milk gradually until not too hard nor too soft , cover for 10 min to rest.

To your ground sausage, add curry and thyme, DO NOT ADD salt or seasoning to your sausage, it will come out salty.
Then cut your dough into 3 , roll one at a time, to a rectangle shape , add your suausage to one side , then roll and cut to sizes of your choice.
Use your egg wash to paint , for that shiny finish like the picture, bake for 25 min at 180c•
Same pattern continues to your desired quantity
😋

Chicken Egusi Soup.🍲

Ingredients:
(8 servings)
200g Egusi seed
1/2 kg chicken
Smoked fish
Okporoko
Meat (assorted)
Kpomo
4 fresh pepper
3 Tbsp ground dried crayfish,
1 small bunch of Ugwu leaves (or bitter leaf or your preferred choice)
2 cksp palm oil
2 Knorr Cubes,
1 small onions,
3 large fresh tomatoes,
to taste salt

Cooking directions:
-Cut chicken into small cubes, wash thoroughly and pour into cooking pot. Season with 1/2 onion and one Knorr Cube. Add a little water and boil for about 10 minutes or until tender.
-When your chicken cooks a little, add your assorted meat meat and cook for at least 3-4 minutes.
-Mix the ground egusi in half a cup of water and; blend tomatoes (optional), pepper, and the remaining onion and set aside.
-Heat the palm oil in another pot; Pour tomatoes paste into the hot oil, stir for about 5 mins and add the Egusi mixture.
-Stir well and allow it to fry for a moment. Add the crayfish, and the remaining stock cube, stir well
-Add little water and allow to cook for five minutes. Add the boiled chicken, washed okporoko, smoked fish, kpomo, assorted meats and stir.
-Turn the heat down and simmer for a further 2 minutes.
-Wash and finely slice the Ugwu leaves (or your preferred leaf choice). -Add to the soup and stir. Continue to simmer for a further 5 minutes to allow the vegetables to soften.

Note: The tomatoes gives Egusi soup a unique taste. It's not necessary thou.

Serve with fufu, semo, wheat, amala, eba or your preferred swallow...😊

Yam and Egg Pudding

Something light

Hi ladies!
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Cake making

Masa making..

Chicken nuggets

Ingredients:
1. Chicken breast
2. All- purpose flour
3. 2 eggs
4. Bread crumbs
5. Oil for deep fry

Method:
In a frying pan, heat oil for deep frying. Take a piece of chicken and first coat it with all purpose flour, immediately dip it in egg ad then coat wit bread crumbs mix. Repeat the process wit all the chicken pieces.

Hope you enjoy!!!