27 May 2013

Crunchy Oven Roasted Potatoes

Hi everyone, thank you for taking out time to visit our blog. You all are so amazing. I have blogged the recipe for this Oven Roasted Crunchy Potatoes on our other blog...Please feel free to visit http://labelleacestyle.blogspot.co.uk/ 

Thank you ever so much.

Much love xx

22 May 2013

LaBelle's Home Made Gizzard Suya

Whenever 'the man in my life' goes shopping, I just know that he would buy the whole shop, both the things we need and the ones we don't need. I am not a fan of peanut butter (PB), neither is he but he still got it from the shops. This PB has been in the fridge for like forever. One saturday morning, I was cleaning the fridge, I decided to throw the PB away, as it has been there for so long instead of occupying space but then the taught of suya (Nigerian beef kebab) just came to my mind. I know one of the ingredients is ground peanut. So to achieve that taste, I used the PB.


3 kg chicken/turkey gizzards {spiced and cooked to your taste; drained and allowed to cool}
4 tablespoons of peanut butter
2 tablespoons of ground hot pepper
2 tablespoons chili flakes
1 tablespoon powdered garlic
2 tablespoons ground ginger
3 tablespoons onion powder
2 tablespoons barbecue sauce
3 tablespoons hot maggi liquid seasoning
1 tablespoon knorr Aromat
2 tablespoons olive oil

For garnishing

Bamboo skewers {soaked in water for about 30mins before use, this is to prevent it from burning}

Cherry tomatoes
Onions {roughly chopped}
Green bell pepper {roughly chopped}


Turn on the oven to 200 degrees celsius

In a blender or food processor, add the olive oil, peanut butter, barbecue sauce, and maggi seasoning. Blend until well combined.

Put the gizzards into a bowl, add all the ingredients including the blended mix. Wear your gloves and get dirty. Mix properly until well combined.

Let your artistic nature manifest at this moment; put in the gizzards, the onions, pepper and cherry tomatoes on the skewers as you want them or as seen on the photos.

Once done, use foil to cover the skewers showing and pop into the oven. Roast for about 30-40 minutes or roast to your taste; just as you love your meats {remove after 20 minutes, drizzle ground/vegetable/sunflower oil on them and put back in the oven}.

Serve with hot pepper or rice...

16 May 2013

10 May 2013

LaBelle's Simple Lemon Cake


1/2 nutmeg
1 cup of sugar
220g of butter at room temperature
1 and 1/2 cups of self-raising flour
15mls of natural lemon flavouring
1/2 teaspoon bicarbonate of soda (bicarbs)
1 medium lemon (zest and juiced)
5mls of organic vanilla extract
4 large eggs at room temperature
1 tablespoon coconut flakes for sprinkling


Pre-heat oven to 200 degrees/gas 5. Grease your cake tin , then dust with flour and shake off excess but if you are using a silicon one, no need for greasing.

Put the sugar and butter into a bowl, cream together until fluffy or once the colour becomes lighter. You can do the creaming with the a hand mixer, a wooden spoon or food processor. {If you are using a food processor or hand mixer, you can allow to mix for about 8-10 minutes or longer time if using wooden spoon}.

While the sugar and butter are being creamed, sift in dry ingredients into a medium bowl; the flour, bicarbs, and the nutmeg. Set aside

Once the butter and sugar mixture is ready, crack the eggs  and beat in one at a time, mix and then add another. Always ensure that you mix in one direction, for instance clockwise if using a wooden spoon. You can mix for as long as you want, so enough air would go into the mixture.

Then add vanilla extract, lemon flavouring, lemon juice and the zest. Mix properly. Add the dry ingredients in batches into the egg mixture. Fold in until properly blended or completely combined.

Pour your batter into baking tin, put into the oven, reduce to 160 degrees. Bake for 30 - 40 minutes or until golden brown.

Allow to cool for about 10 minutes before removing from the tin. Then sprinkle the coconut flakes!


Labelle's Home Cooked Meals


6 May 2013

Moi-moi with egg and sardine

Moi-moi is an African dish made with beans. Back at home in African, it was something we ate mostly saturdays and the process of making this dish is somewhat tiring. One can use black eye beans or any nigerian brown beans to make this dish. For this particular recipe, I used beans flour (check most Asian/African shops if you are living in the Uk) because I find it easier.  If you want to prepare moi-moi from scratch using beans, please follow this recipe.
Here we go...


3 knorr cubes
Salt to taste
2 red pepper (tatashi)
3 cups of water
1 large bulb onion
1/2 nutmeg (grated)
Eggs (any quantity)
10g ginger (skinned)
2 gloves of garlic (peeled)
1 scotch bonnet (optional)
1/3 cup of grinded crayfish
2 cups of beans flour
2 tins of sardine in sunflower oil
2 tablespoons of sunflower/vegetable oil


Boil the eggs, peel and set aside.

In a blender, add the red pepper, onion, garlic, ginger, scotch bonnet and a cup of water, then blend together. Set aside.

In a medium bowl, add the beans flour, crayfish , nutmeg and knorr seasoning. Drain the oil from the sardines into the bowl, add the sunflower oil as well.

Then empty the blender contents into the bowl, mix together. Add the remaining water, mix until smooth. Add salt to taste.

Add the sardines, turn and spoon into your individual containers. Then drop in the boiled eggs in each container.

In a large pot, add about a 1000mls of water, bring to boiling point and then put in the container, cook for 40-45 minutes or until done. Please always check the water in the pot that it doesn't dry out.

Serve hot!