An Oatsful morning, rise and shine with a breakfast bowl of creamy cinnamon oats topped with a dollop of double cream Greek yoghurt, jammy cinnamon apples and mixed berry muesli sprinkle.
Oatmeal is a nutritious and versatile breakfast staple. Known for its health benefits, oatmeal is rich in fiber, particularly beta-glucan, which helps lower cholesterol and stabilize blood sugar levels. It’s also a good source of vitamins, minerals, and antioxidants.
I made my own style of beef stir fry rice and beans, a vibrant and hearty dish that combines tender slices of beef with the wholesome goodness of rice and beans. You should try this recipe, it definitely tastes different from the norm.
Beef Stir Fry Rice and Beans is a versatile dish that can be easily customized to suit different tastes and dietary preferences, perfect for a quick weeknight dinner or a meal prep option.
Beef Stir Fry Rice and Beans
B-NAZZIES KITCHEN EXPERIENCE
Perfect for a quick weeknight dinner or a meal prep option. Whether served as a standalone meal or paired with a fresh salad, it is sure to please everyone at the table.
After you’ve roughly blended your pepper mix, boil your rice and beans separately until it’s cooked.
Cut your onions, tomatoes, and bell peppers to your preferred size.
In a pot(low heat), put in your vegetable oil, and onion, allow it to release its flavor, and put in your tomato paste allow it to fry for some seconds.
Add your fresh tomatoes cover and allow it to cook a little, then proceed with your bell peppers and your pepper mix.
Add your cooked rice and beans, softly mix together to combine then put your beef, cover and allow it to cook.
Amarula is a South African liqueur that is sweet and creamy. It is made with sugar, cream, and the marula fruit. Unlike many other cream liqueurs, Amarula does not have a whisky or brandy base. A fruit spirit base is made by distilling the Marula fruit.
It has an alcohol content of 17% by volume. This tree is also called the elephant tree because elephants love eating the fruits which fall on the ground and are fermented in the sun, it is rumoured to make them tipsy.
Origin of Amarula
In September 1989, the Southern Liqueur Company of South Africa (the current trademark owners and wholly-owned subsidiary of Distell Group Limited) launched Amarula as a liqueur, following the launch of the spirit in 1983. It tastes like a fruity caramel with a hint of fruit.
The Marula tree is a medium-sized tree native to Southern Africa’s Miamba woodlands. The skin of the Marula fruit is light yellow, and the flesh is white. The Marula fruit tree, also known as the ‘elephant tree,’ attracts many wild animals, particularly elephants. Elephants travel long distances to gorge themselves on this delectable fruit.
If none of the fruits has fallen to the ground, they have been known to ram the tree to dislodge their favorite snack. Furthermore, the Marula tree has a unique role in local tribal legend because the fruit is thought to have aphrodisiac properties, and tribal weddings are still held beneath its branches to this day. The fruit is used in fertility rituals in the area.
Due to its genuine African heritage, the liqueur is more exotic than other cream liqueur brands. The liqueur has a 17 per cent alcohol by-volume content. The liqueur was introduced in 1983 and is now one of South Africa’s most widely distributed alcoholic beverages. It is available in over 100 countries.
Is Amarula A Wine or Spirit?
It is a South African cream liqueur. Sugar, cream, and the fruit of the African marula tree (Sclerocarya birrea), also known as the Elephant Tree or the Marriage Tree, are used to make it.
Amarula Drink
Jennifer Ezeokoli
Amarula is a creamy liqueur made from the exotic fruit of the African Marula tree normally found in Sub-Saharan Africa. Most people do not have access to marula fruit so this recipe for Amarula will serve you in its absence.
This quick and easy Cheese Shawarma recipe is perfect for busy weeknights, this dish combines the savory flavors of traditional shawarma with a cheesy twist. Using simple ingredients like tender chicken strips, warm spices, and melty cheese, this recipe delivers a delicious meal in no time.
Serve with fresh veggies and your favorite sauce for a satisfying dinner. Enjoy the perfect blend of spice, flavor, and gooey cheese with minimal effort.
Cheese Shawarma Recipe
B-NAZZIES KITCHEN EXPERIENCE
Enjoy the perfect blend of spice, flavor, and gooey cheese with minimal effort.
Get a clean bowl, put in your ketchup, mayonnaise, chilli sauce, lemon juice and mix to combine.
In a separate bowl put in your cabbage, carrot, green peas, onion, and cucumber and put in almost all the wet ingredients you made (because you’ll use the remaining for your shawarma bread), then mix everything to combine.
After that put in your protein where you have your ingredients mixed together then mix it a little.
Get your shawarma bread, open it and place them together in a way that you can be able to roll it.
Take a little of the wet ingredients you retained and rub on the shawarma bread before proceeding.
Put in your mixed ingredients, your sausage and then your mozzarella cheese, carefully roll it to the shawarma shape.
Put it in a hot pan(low heat) so the bread can stick together.
Rich and creamy Peanut Butter Cheesecake is a dessert that combines peanut butter’s smooth, nutty flavor with the luxurious texture of a classic cheesecake. This recipe takes the traditional cheesecake to a new level.
Starting with a buttery, crumbly base made from Digestive biscuits, this cheesecake offers a delightful crunch that perfectly complements its creamy layers. The filling is a velvety blend of cream cheese, mascarpone, and peanut butter, sweetened to perfection with icing sugar.
Peanut Butter Cheesecake is sure to become a favorite.
Peanut Butter Cheesecake
Deborah Olayiwola
The filling is a velvety blend of cream cheese, mascarpone, and peanut butter, sweetened to perfection with icing sugar.
Isombe is a typical Rwandan stew made from mashed cassava leaves and other ingredients such as tomatoes, onions, coriander, garlic, seasoning, and peanut butter. The dish often has a meaty flavor although it contains no meat due to the usage of stock from boiled beef bones.
Isombe is traditionally served with rice or beans on the side.
What is in Isombe?
Originating from the Democratic Republic of Congo, and found its way down into Burundi and Rwanda. This flavorful green dish is made out of cassava (manioc leaves) and other vegetables that give it a unique flavor and much nutritional value.
The sought-after cassava leaves are rich in protein (100 grams of cooked cassava leaves provide about 3.7 grams of protein!), fiber, vitamin C, beta carotene, potassium, iron zinc, manganese, and magnesium. It contributes to building healthy bones and maintaining digestion.
Isombe Recipe
One of the things I love about this recipe is that it’s not time-consuming: only 2 hours of cooking and a few minutes of preparation and you are ready to eat, so bye-bye to a full day of cooking!
This recipe relies on other greens to elevate the overall taste, not meat bones as we often see in many recipes. So this could be economical and a great way for the vegans/ vegetarians also to enjoy this delicacy.
Tips For Making the Perfect Isombe
Prepare Isombe Properly: Eating raw or incorrectly prepared cassava can lead to severe side effects, due to the naturally-occurring cyanide present in raw cassava leaves.
The leaves matter: Be sure of the quality bought from the market. The market sometimes adds some rough parts of the leaves that make it time-consuming to cook.
Spinach is Key: It balances out the bitterness, do not skip this at whatever cost!
Buy Quality Palm Oil and shake it to make sure you don’t only use the upper oil.
Do not rush the first hour of boiling, this is where you get rid of the grassy unpleasant taste.
If you would like, add some captain fish fillet: to add this, boil it in another pot with some spices, and add it to the isombe during the last 20 minutes; mackerel fish is another wonderful alternative.
Be sure to recreate this incredible delicacy that is not only delicious but also full of proteins, fiber, and tons of vitamins like iron and calcium needed for your body. Bon appétit!
Isombe Recipe
Not only is Isombe delicious, but it's also very nutritious. Made with cassava leaves, palm oil and peanut sauce it's absolutely scrumptious with any starch! You can add meat or keep it vegan.
In a pot, cover the cassava leaves with cold water and bring to a boil. Then strain the water out, and bring it back to the pot and boil for 45 minutes to 1 hour.
Prepare the other vegetables, cutting them in small pieces and add to the pot. Mix and boil for another 15 minutes.
Add the palm oil and the ground nuts and keep stirring to avoid it sticking on the pot which will lead it to burn.
Season with salt and the other spices.
Reduce the heat to minimum and simmer for 30 min to 1 hour.
Serve over rice, ubugari or your preferred main dish.
Notes
Prepare Isombe Properly: Eating raw or incorrectly prepared cassava can lead to severe side effects, due to the naturally-occurring cyanide present in raw cassava leaves.
The leaves matter: Be sure of the quality buy from the market. Market sometimes adds some rough parts of the leaves that make it time-consuming to cook.
Spinach is Key: It balances out the bitterness, do not skip this at whatever cost!
Buy Quality Palm Oil and shake it to make sure you don’t only use the upper oil.
Do not rush the first hour of boiling, this is where you get rid of the grassy unpleasant taste.
If you would like, add some captain fish fillet: to add this, boil it in another pot with some spices, and add it to the isombe during the last 20 minutes; mackerel fish is another wonderful alternative.
Yes! You can bake amazing bread without yeast. It has been stated in various recipes that the most vital ingredient in baking bread is yeast, but you can definitely bake bread without yeast.
Bread made without yeast will be crumbly like normal yeast bread. It also doesn’t need kneading. Although it is not as stretchy and chewy as yeast bread, it still has similar taste and only takes 3 minutes to mix before baking.
Recipe for Making Bread without Yeast
Ingredients:
3 cups of flour (you can use all purpose flour or whole wheat flour)
1 tablespoon of baking powder (this will serve as the leavening agent for the bread)
1 cup of milk (you can use any milk, dairy or non-dairy, liquid or powdered, full cream or no-fat. All milk types can go)
⅓ cup of oil (you can use any kind of neutral flavoured oil like canola oil, vegetable oil, peanut oil and sunflower oil)
3 tablespoons of sugar
½ tablespoon of salt
Procedure:
Mix the dry ingredients, and then add the oil and mix in a bowl using a whisk or spatula.
After mixing, pour the batter into a loaf pan and bake for 50 minutes at 180°C.
When baking, it is necessary to leave the loaf pan uncovered for the first 25 minutes so it can get a lovely golden brown crust. Then keep it covered for the remaining 25 minutes to avoid the crust getting thick and dark.
Tip: Allow the bread to cool completely before slicing; otherwise it will be susceptible to crumbling on the edges. It is best to slice on the second day.
This recipe is very versatile and you can easily add additional herbs and spices to suit your taste. A teaspoon or two of the spice is just the right amount to add to the batter.
Although bread can be baked without yeast, yeast is still a very important ingredient in baking. This importance is attributed to the following reasons:
Yeast Is the Ultimate Leavening Agent
Baker’s yeast is capable of fermenting the sugar present within the flour. The fermentation process yields alcohol and CO2 which causes the bread to rise. Leavening is an important process of bread making because it adds flavour and texture to the bread.
Yeast Adds Taste to Baked Products
Yeast is known to contribute to the taste and texture of the bread. The taste which the yeast adds depends on the strain of the yeast used and other ingredients present in the flour.
Yeast Improves the Flavour of the Baked Product
Yeast ferments sugar to provide CO2 and alcohol, the fermentation also provides some aromatic, organic metabolites which add to the flavour of your baked food. Yeast is an important condiment to use when the flavour and taste of your baked goods are of uttermost importance.
Yeast Improves The Texture of Baked Products
Aside from adding to the taste and flavour of baked goods, yeast also brings a characteristic texture to the baked goods. This texture is a result of the entrapped air pockets within the dough. The gluten protein present in the flour creates an elastic network which entraps air within it. The fluffiness of bread and cake is usually as a result of yeast used in the baking process.
Nutritional Value of Yeast
Yeast is not just an ingredient for baking; it also supplies enzymes and proteins to the body. These proteins are rich in essential amino acids, particularly glutamic acid. Yeast is also a rich supplement of phosphorus, iron, fiber, magnesium, zinc, potassium, folate and niacin. These vitamins and minerals help to maintain body function and fight off diseases.
Health Benefits of Yeast
Yeast is known to possess medicinal benefits in its natural state. Yeast is a rich supply of antioxidants and helps to slow down the effects of free radicals which weakens the body system and exacerbates ageing. Yeast also helps to prevent cancer growth in the body. Yeast also contains beta-glucan fiber which helps to fight pathogens in the body. The use of baker’s yeast in baking can help to boost the immune system.
Today, I’m excited to introduce you to another delicious and easy-to-make dish from the rich culinary tradition of the Igala people: Ogidigbo. This indigenous delicacy, primarily made from fresh corn, offers a unique twist on the traditional Nigerian moi-moi.
Tips For Making the Best Ogidigbo
Banana leaves are the best choice as they give a certain nice taste to the meal. But as we’re all forming ‘modern’ nowadays, the leaves may be a little hard to find. In that case, you can use either Santana nylons or small tins.
Banana leaves: these may prove the hardest of the three. Use multiple leaves to ensure all possible spaces are covered. Put in a pot with a little water and leave to cook.
Nylons: Santana nylons are those small white nylons usually used for moi-moi. Some of these nylons are not strong, so I advise people to double them to avoid the nylons tearing in the water. After doubling and tying them securely, place them in a pot of water and leave to boil till cooked. –
Tins: using tins would be advised if you’re looking for perfectly formed Ogidigbo. You can use recycled tomato or tin milk cans; some people even use small cupcake pans for this. Other people also use special little containers with covers.
Ensure you grease the tins before putting the paste to avoid sticking after cooking. Don’t fill the tins/pans to the brim to avoid overflowing. Pour the paste into about three-quarters of the tins.
It is advised to put a little stainless steel tray on the bottom of the pot to give a little support to the tins while cooking. Don’t put much water in the pot; when it starts boiling it could enter into the tins. The water should be about halfway the length of the bottom level of the tins. Boil on low or medium heat.
Wash the corn well, taking care to remove any stones or residual sand.
Along with onions, pepper and crayfish, blend the corn till it is smooth enough (2 or 3 times should be enough, depending on the sharpness of the blender blades).
Add a little water to the paste. You should target a thick running consistency for the paste to get the best results.
Add your condiments to taste.
Pour the paste in measured quantities into the leaves, nylon or tins.
The meal is cooked via the 'steam' method, water is not supposed to get into it. Here are some tips for each of the options
In some minutes you can call everybody to come and settle down for some delicious Ogidigbo.
Notes
Note: Don't be surprised that the corn paste doesn't get as smooth as that of beans. It's quite normal.Palm oil is actually recommended, but few people opt for groundnut oil, so go with whatever works for you.
Nigerian Fried Rice is a vibrant and flavorful dish that’s perfect for any occasion. It combines colorful vegetables, aromatic spices, and juicy proteins, making it a favorite at parties and family gatherings.
2tspfried rice spice (please don’t use curry, just go to the supermarket and ask for fried rice spice)
salt to taste
¼cupcooking butter
Bay leaves
1tspginger and garlic paste
Sesame oil
Veggies (carrot, bell peppers, green beans)
Dark soy sauce
Oyster sauce
½ cuppepper mix (tatashe, shombo, habanero)
½cupfried liver
Instructions
Parboiling and washing your basmati rice
In a clean pot put in a little vegetable oil, onion, add your washed rice, dried rosemary, and fried rice spice.
Mix meat stock and a little salt, cover it and allow it to cook to your preference.
When the rice is ready, get a clean pot or pan.
Put in your cooking butter, bay leaves, onion, garlic and ginger paste, and allow it to cook for about 2 mins on low heat so it’ll release its flavor.
Take the bay leaves out and proceed with your sesame oil, veggies (don’t put all your veggies yet), dark soy sauce, oyster sauce, then more veggies, bell peppers, and pepper mix, then add a little salt.
After a few seconds pour in your cooked rice, mix everything to perfection then put in your fried liver.
Here you have your most delicious fried rice ever!! Thank you.
A delicious and flavorful fondant potato dish that will elevate any meal! With a perfect blend of spices, these golden fondant potatoes are a fantastic side dish to complement your favorite steak, chicken or fish.
What Are Fondant Potatoes?
Fondant potatoes, also called (pommes de terre fondantes), is a French side dish. In this dish, potatoes are cut into cylinders, then pan-fried on both sides and roasted in the oven in a stock and butter sauce. The result is a flavorful potato that is crispy and brown on the outside but creamy and tender on the inside.
The Perfect Side Dish
Fondant potatoes are oven-braised in a buttery, thyme-flavored sauce. The result of this old-school method? Golden brown potatoes with a crispy crust that remains rich and creamy on the insides.
Ingredients
Here’s what you need to make fondant potatoes:
Potato type: All-rounder and floury/starchy potatoes are best because they absorb flavor better than waxy potatoes and become beautifully fluffy and soft inside. Common potatoes at regular stores should be fine.
Butter: Unsalted, cut into cubes so they melt evenly. If you don’t, some of the butter will likely burn before it all melts. This is for basting. We use oil for searing the potatoes (butter burns and doesn’t brown the potatoes as evenly).
Stock/broth: Chicken/beef stock adds the best flavor in my opinion.
Thyme: Fresh thyme works best to infuse the butter/stock with flavor. But you can substitute with dried thyme.
Can You Make Fondant Potatoes Ahead of Time?
Sort of. You can pan-fry the potatoes ahead of time as well as baste them with butter and thyme. But you should stop after the butter begins to foam. Let the skillet cool completely, cover it, and store it in the refrigerator for a day.
When you’re ready to serve: Just add the stock and roast the potatoes in the oven as directed.
How to Store Fondant Potatoes
Fondant potatoes are best enjoyed the day of. But, if you have leftovers, you can store them in an airtight container in the fridge for not more than three days. Reheat them in the oven with more stock — but be prepared for less crispy and creamy potatoes.
What Do Fondant Potatoes Taste Like?
Fondant potatoes are the epitome of comfort food with a gourmet twist. The exterior is crispy and golden brown, providing a satisfying crunch with every bite. Inside, they are rich and creamy, absorbing the flavors of butter and thyme. The stock used in the braising process infuses the potatoes with a savory depth, giving each bite a burst of deliciousness.
Why Are They Called Fondant Potatoes?
The term “fondant” in culinary terms refers to melting. Fondant potatoes are named for their meltingly tender interior, which contrasts beautifully with their crispy exterior. This melting quality is achieved by the unique cooking method that involves both pan-frying and oven-braising, allowing the potatoes to soak up the buttery, flavorful liquid.
How Do You Pronounce Fondant Potatoes?
Fondant potatoes are pronounced “fawn-dawn po-tay-toes.” The word “fondant” is French, and in this context, it emphasizes the melting texture of the dish.
Can I Reheat Fondant Potatoes?
Yes, you can reheat fondant potatoes, but be aware that they might not retain their original texture. To reheat, place them in an oven-safe dish and add a bit more stock or butter to keep them moist. Cover the dish with foil and heat in a preheated oven at 350°F (175°C) until warmed through, approximately 15-20 minutes. While the exterior may not be as crispy as when freshly made, the potatoes will still be delicious and flavorful.
How to Cut Fondant Potatoes
For all methods, the first step is to peel the potatoes then trim a bit off the top and bottom so it stands upright. It just makes it easier to handle.
Pro-Level Carving
For knife masters! This method will achieve the smoothest edges.
Lie the potato on its side then carve, peeling curved strips to make a cylinder shape.
Keep going, carving thinner and thinner slices until you have a uniform cylinder.
Potato Peeler
Use a potato peeler to shave strips off the sides, rotating as you go, to shape it into a cylinder as best you can. I find this a little more difficult to make a uniform cylinder shape than using a knife because I find I have less control over how much I shave off with each peel. Also, peeling straight is a little harder.
Upright Knife Shaving
Stand the potato upright. Then cut thin slivers down, rotating as you go, until you have a cylinder shape with edges are as smooth as you can make them.
Round Cutter
Use a 6cm / 2.4″ (or as close as possible) cutter to pop rounds out. The easiest way to do this is to cut 3.5 cm / 1.4″ thick slices then press a round out of each. If your cutter is not tall enough, then use a knife to help trim/pull the excess away.
What to Serve With Fondant Potatoes
These golden fondant potatoes are a fantastic side dish to complement your favorite steak, chicken or fish.
Fondant Potatoes
Thulisile_
These golden fondant potatoes are a fantastic side dish to complement your favorite steak, chicken or fish.
