Pierro's Ktchn

Let's call this.... the real end of summer.

A passionfruit cake for my princess. Fresh passionfruit courtesy by was of California thanks to grandma.

The fresh taste of a Ripe maracuja is unrivaled by any other fruit. A simple vanilla vake to let the fruit shine bright.

Fall is here

Simple tomato 🍅 basil sauce, gnocchi and sliced beef. Comfort food.

Falling out of that tree in pursuit of that mango was worth it!!

Cardamom tea infused panna cotta paired with mango, chocolate soil, and toasted coconut 🥥 a match for the ages.

Recipe and video are live on the blog. Links in bio :)

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Almond Praliné Cheesecake with a spiced vanilla strawberry coulis and black berries.

Cheesecake is hands down my favorite dessert. For this one I wanted to add a shortbread crust to the light airy japanese cotton cheesecake. The coulis and praliné just took it all up a notch. This one is definitely forbthe books. Oooo, mmmm!

The recipe will be on the site soon!

Indulge in a symohony of flavours: tender juicy sausage accompanied with caranelized thyme onions, velvety mashed potatoes, with a spicy pepper sauce and brought together with a fresh Parsley oil

Bangers and Mash // A timeless classic that never fails to satisfy. A feast!

Steak, potato croquettes and a suya pepper sauce. Ooooo weee.

When the cocktail master throws something together and you can not help but take out your camera.

I GIVE YOU🔥Sombi:

Senegalese coconut rice pudding, paired with a tropical mango grapefruit salad, a grapefruit almond cookie, and finished with a cucumber mint gel.

Ooo, Mama!

The coconut will transport ✈️ you to the tropics 🌴. The mangoes will captivate your taste buds. The grapefruit will excite 😋 the imagination, and the mint will entice the senses.

Together, an orchestra of flavour will delight the soul.

Recipe to come this week. Like and follow for More.

I PROMISE 🫵. Once you mKe your own mayo, you will wonder why you never made it before. The taste difference is amazing!

RECIPE:
2 egg
2 cup canola oil ( do not use olive oil)
1/2 Tsp salt
1/4l2 Tbsp Dijon mustard ( I use
2 Tbsp vinegar
1 Tsp fresh lemon juice

If your food processor is a small one half the recipe.

Add the egg, salt, lemon juice, vinegar, and mustard to your food processor and process for 30 seconds

With the processor running start to add in the oil slowly ( drops at a time), a squeeze bottle will work wonderfully for this. Add in slowly until half the oil has been added.

Once half the oil is added and the mayo is starting to get thick, you can add in the rest of the oil at a steady stream ( a thin stream, do not let is just pour in)

Once all the oil is added, your mayo should be thick and ready. Adjust your seasoning if desired.

If you want the mayo thicker, add more oil at a steady stream until your desired thickness with the processor running.

Your mayo will keep in your fridge for about a week. I mine in a Mason jar.

This tastes soooo good!! Trust me, try it!

When it comes to steak, TIME MATTERS.

Yes, you want a quick dinner, BUT the time you season is crucial to get you a well seasoned steak with a perfect crust every single time! Can you imagine that!

I have found seasoning my steak with the night before is perfect. The time allows the salt and osmosis to do their work and ensure a well seasoned tender steak.

Seasoning the night before also ensures the surface is dry and you are rewarded with a beautiful, immaculate crust.

Now, for you in a hurry, please give it at least an hour between seasoning and cooking, give the salt a chance. But if you want next level results, give it the night you won't regret it, promise!

The perfect steak is all about time! Give it time, and you will never go back to unseasoned steak. Steakhouses will miss you too!

Like and follow if food is your love language.

Cardamon coconut Vitumbua served with a chocolate mousse, white chocolate,pomergrate, yogurt sauce, and a strawberry rosè gel.

Ooo, that is how we enter the weekend. Have a great weekend!!!

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A priceless experience as a cook is the faces people make as they try to guess a flavour.

These little guys will add an exciting burst of flavour and texture to your dish any day.

Here is what you need:

- 3g Agar Agar
- 300 ml citrus juice ( 1 lemon and 2 oranges)
- 1 tsp sugar
-1/4 tsp cardamom powder

Putba tall jar if oil in the fidge for at least 2 hours.

Pass the juice through a sieve, and add the sugar and cardamom mix.

Add in agar agar. Bring to a boil over medium heat, then add to squeeze bottle.

Squeeze into cold oil about 5 inches from the oil.

Once done drain the oil. The oil can be saved and used normally.

Rinse off your pearls and use them as needed.

🔥An Eggplant 🍆 Roulade stuffed with a delicious mushroom fetta filling. Served with a honey garlic Greek yogurt and exciting citrus pearls. A complete symphony together as one.

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Plate #1: Chicken Veloute + Braised Red Cabbage+ Brown butter Gnocchi finished with a dill herb oil ( yep I had some, and I am in ❤️ with it) you need to make it!

Plate #2: same thing except topped with a poached egg. Ooooo, Mama, the egg and veloute mixed brilliantly together.

Of course, every single element was from scratch.

My favorite was the poached egg between the two.

Which would you pick?⏬️

Buttered spinach+ Crispy garlic potatoes + Roast beef + Yorkshire pudding + velvet Gravy.

Really hope you got the roast, it's not to late!! Get going. Recipe on the website!

Mchuzi Wa Samaki. Hailing from the island of zanzibar is a coconut fish curry for all the marbles.

Flaky fish, wonderful coconut cury all served up with flaky layered chapati. A perfect dish for a cold winter evening. This will become a go to

Grab the recipe 👇 or 👆 in the bio

https://pierroskitchen.com/the-best-coconut-fish-curry-mchuzi-wa-samaki/

Crispy brined chicken + potato puree + butter garlic mushrooms + balsamic reduction = mouth symphony
Full recipe on the blog!!👆
https://pierroskitchen.com/whole-brine-chicken/

Last cook of 2022. A simple vanilla cake.

No need to get complicated for this one. The moist delicious crumb and the flavour do all the talking. A cake to celebrate a wonderful birthday.

❤️

Happy Holiday'all!!! As we celebrate and get ready to roll into the new year.

Take the time to spend with family and friends. Enjoy good times, great food, and fantastic company. All the best!!!

First the aroma hits you... Your eyes dart around the room looking for the culprit..

It hits, that colour, your are drawn in, captivated by that golden exterior..

The first bit, ooh that crunch, the layers, the filling! A perfect blend!

You have got to have another! One is not enough, it's the holidays after all.

Indulge... link in bio for the recipe

What is your holiday must have?

Inspired by Senegalese Poulet Yassa.....

Chicken ballotine with a caramelized onion filling.

Paired with a tomato cream sauce and butter sautéed spinach.

Add this to your Holiday dinner party. Instant hit!

Follow for More!

Do you have your appetizer yet....?

11 days to Christmas, time to get in gear and get your menu sorted..

1st we have salmon belly canapés. Crispy pan fried Salmon belly, sautéed apple slices, drizzled with an orange reduction all on pan toasted slices with Boursin cheese.

These were a hit when we served them. It will have your guests drooling for the entrée

Next appetizer to come later. Follow 👉 for more!

Easy, beautiful, delicious Lemon Posset....

Three ingredients, one stunning dessert for your Christmas dinner?

• 600 ml heavy cream (2.5 cups)
• 90 ml Lemon juice ( 1/3 cup)
• 200g sugar (≈ 1 cup)
• zest of three lemons

- in a pot add all your sugar and cream. Bring to a simmer
- once simmered, simmered until sugar is dissolved.turn off the heat and take off the heat
- Whisk in the Lemon juice and zest. Let is cool slightly. About 10 min
- Pass through sieve to remove the zest and divide into your serving containers. Then let cool to room temp, chill in the fridge after cooling to allow full setting at least 4 hours to 24 hours.
- To serve to can leave it plain or decorate it like I did. I used cookie crumble, Lemon Curd, cookies and fresh fruits.

A light delicious end to your dinner. Your guests will be gobsmacked by how good it is!! Happy Thursday!

This Holiday, take your dessert up a knotch... Red velvet cake goes mini...

Paired with a salted caramel cream cheese frosting, a touch of Lemon Curd and drizzled with salted caramel to finish.

Your taste buds will dance the rest of the night away.

Link in bio for the cake, the drizzle, and the Curd. Mmm mmmm

Get it: https://pierroskitchen.com/personal-mini-red-velvet-cake/

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The gateway to African Cuisine....Bugali, Ugali, Sawzall, Nsima, Fufu, Banku. So many names, beloved by all. If you have been to Africa then you have had it...have you even been if you haven't?

It always hits the spot! And YES! eat it with your hands!

And to top it all off, considering it comes in less that 5.00 a serving it will make your wallet happy too!!

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This will change your waffle game...

Spicy yogurt. The spicy,creamy,sweetness of it all will transform your chicken and waffles and teleport your tastebuds to new worlds.

Spicy Yogurt sauce:
1 cup Greek Yogurt
3 Tbsp honey or maple syrup
2 Tsp Cayenne Flakes
Salt to taste
Juice of 1 small lemon
1 Tsp Srirracha ( adjust to your heat preference)

Mix and drizzle all over dem chicken thighs.

This is a game changer you will want to save it.

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Sirloin Tip Roast is dressed with a Borderlaise sauce and paired with soft, buttery, garlicky Fondant potatoes.

You mouth and taste buds will thank you. Your friends will have thiermouths watering.

Link below and in Bio to get the recipe!!
https://pierroskitchen.com/perfect-sirloin-tip-roast-with-bordelaise/

Easy, Crispy whole fried Tilapia. Paired with a Green Harissa inspired sauce. Served with beef tallow fries.

Grab the recipe in Bio or below and let the flavors do the talking!!

https://pierroskitchen.com/african-style-crispy-whole-fried-tilapia/

HAPPY COOKING!!! HAPPY FRIDAY!!

As you are enjoying your lunch....let your eyes feats on a magnificent cauliflower steak paired with mushrooms and a simple lemon yogurt sauce all brought together with a green harissa inspired sauce.

Let your eyes feast! Then later make it and let your tastebuds join in on the symphony!!!

Link in bio!!

So you've had liver before. But have you had Tripe.

Hands down Tripe is one of the best cuts of beef. As a child I loved it and as a adult I still do!

Yes I know sounds nasty. But cleaned right and prepared well. The flavours and textures are amazing.

Jump over to the blog (Link in bio) and grab the cleaning process. You will not be disappointed.

Eat ornpass on Tripe?👇

✨️New Recipe✨️ Alone, unassuming and mundane.

Together, a symphony. Wine Braised Beef Short Ribs, roasted garlic butternut squash, honey Dijon apple slaw. Sure to impress at your next dinner hosting.

Hit the link in bio for this and more recipes or copy the link below
https://pierroskitchen.com/wine-braised-beef-short-ribs/

Follow for More!

Blow your flavour mind with ✨️Lemon Tahini Mahi Mahi✨️

Scored Mahi fillets so this had to be made. Dry rubed, pan seared Mahi with sauted kale and lemon tahini soo good.

Hit the link in bio for this and other alluring recipes!!

Who else is tired of the typical summer grilling affair?

Enter the game changing Kuku Paka! Add this to your repertoire and your BBQ will be the talk of the neighbood.

Grilled chicken smothered in an enticing coconut based curry. Severed with rice and crispy chicken skins. This will take your summer dinner party up a notch.

Head to the LINK IN BIO for the African summer grilling game changer!!

🎆✨️When Moroco🇲🇦 met Vietnam🇻🇳🎆✨️🎊✨️

Vietnam and Morocco meet in a little package that titilates the taste buds.

Salmon spring rolls seasoned with ras el hanout. Paired with a Mint Cilantro sauce and a Lemon Yogurt sauce.

A burst of flavour all in one bite!!!

Copy the link below or visit link in bio for this and more

https://pierroskitchen.com/fresh-vietnamese-ras-el-hanout-spring-rolls/

BISON Steak + Mash + Ras el Hanout = stunning, mouth watering, deliciousness!

Add Ras el Hanout to your spice rack. You will not regret it! It will add a taste of Morocco 🇲🇦 to your plate.

Used Ras el Hanout to season the steak for a whole new experience. Changed up the mash by frying it instead of simply mashing. Seasoned and added boursin to it. CRISPY on the outside, soft, creamy on the inside. Tongue bitting!!

All comes together with a yogurt sauce!! Happy Monday y'all

Salted Caramel + Lemon Curd + peanut butter = HEAVEN

What do you do will all the left over fillings from your molten cakes?

TARTS OF COURSE!!!!

With a creamy, rich lemon curd and a delectable salted caramel nestled in a light, airy pâte sablee finished off with a spiced whipped cream gel. Oooo mama!! ❤️ ❤️ ❤️ the combination was something.

Anyways happy HUMP DAY!!!

MOLTEN CHOCOLATE GOODNESS !! MMM MMM!!

Molten chocolate cake is a classic! If you want to knock socks off it's definitely one to master.

You can play with the fillings if you go with the frozen ganache center instead of underbaking.

Whomever you make these for will be floored!!! Best of all it come together in under 30 min!!

CLASSIC OR CHANGE IT UP?? Which are you?

Me? Three different flavours this time around. Thoughts on what they are?

CHICKEN GIZZARDS!!!!
That's right!! No, No hear me out.

Cooked right, these little buggers are delicious!

Growing up the gizzard was one of my absolute favorites. So mixing it with pasta was a no Brainer for me.

Also they are packed full of nutrients and cheap!!

To cook them I just boil them in salt water to season them. Then I fried them up and seasoned them with lemon followed by making a sauce and tossed in my pasta oooo mama!! Good thing I bought a bunch them cuz these bring back memories!!

Happy Monday y'all!