30 April 2013

Mixed Beans served with Puff Puff


  • 2 tins of kidney beans
  • 1 tin butter beans
  • 1 white onion, diced
  • 3 garlic gloves, crushed and chopped
  • 1 scotch bonnet pepper, diced
  • 1 tbsp of tomato puree
  • 1 canned chopped tomatoes
  • 2 bell pepper, roughly chopped
  • 1/4 cup of sunflower oil
  • Goat meat (you can use any meat of your choice and any quantity), chopped into smaller pieces
  • 1 tsp thyme, 1/2 tsp curry powder, 1 tsp of dried rosemary 
  • 3 knorr cubes
  • Pinch of salt
  • Puff puff, to serve


In a medium pot, add the meat, season with thyme, curry, rosemary, 2 knorr cubes, pinch of salt and a cup of water. Cook until tender. Remove the meats, fry and set aside. Freeze the meat stock for future use

Drain the beans, rinse with warm water and set aside. In a pot, add the oil and heat up for few seconds, then add the onion and garlic. Fry for 2 minutes. 

Then add the tomatoes, the puree, scotch bonnet and the remaining knorr season and bring to the boil and allow for 10 minutes, then add the drained beans.  

Cook for 5 minutes, add the meat, then reduce the heat, cover the pot and leave to simmer for about 20 minutes. Ladle the mixed beans into a bowl and serve hot with puff puff.


24 April 2013

Tuna And Prawn Pancakes - Recipe By @ajikespecial

Tuna and Prawn pancakes, perfect for weekend breakfasts. A friend @ajikespecial shared this recipe, I tried it out, it came out perfect and was delicious. I have so included this dish on my menu. Really worth trying out, believe you me. Click here to find out how you can prepare these beauties. Thank me later.


Belle's Kitchen

Pan Grilled Chicken Thighs With Vegetables, Cashew nuts and Olives

Find out how you can make this dish here

With love from @labelleace

Belle's Kitchen xx

19 April 2013

Raspberries and Citrus Smoothie


2 handful of raspberries
1 lime
1 lemon
2 oranges
5 tablespoons of low fat natural yogurt

Blend all ingredients together, pour in a glass and drink away.


Almond Cake

Blueberries And Banana Smoothie


2 handful of Blueberries
1 Bananas
1 small Lime
1 medium size lemon
1 tablespoon honey (optional)


Blend all the ingredients together and pour in a glass. 

Enjoy your smoothie!

13 April 2013

Multi Grater

Some friends have been asking about the grater/slicer I used for making the plantain chips I posted on the 6th of April. So here it is...

So from these photos you could be able to know how to use this tools. If you still need any further help, please do not hesitate to contact me. Many thanks for your understanding.

One can buy a mandolin slicer from here.

Belle's Kitchen - bellennorom@gmail.com

12 April 2013

Easy Blueberry muffins


  • 260g of plain flour
  • 1 tablespoon baking powder
  • Pinch of salt
  • 100g of light brown sugar
  • 2 handful of fresh/frozen blueberries
  • 2 eggs
  • 1 cup of milk
  • 6 tablespoon sunflower oil
  • 1 teaspoon vanilla extract


  1. Preheat oven to 200 degrees. 
  2. Place 12 paper cupcake/muffin cases on your muffin tray/tin.
  3. In a large bowl, sift in the flour, baking powder and salt. Then add in the blueberries and sugar, stir all together.
  4. In a small bowl, lightly beat the eggs, then add the milk, oil, vanilla and beat together.
  5. Make a well in the center of the dry ingredients and then pour in the beaten liquid ingredients.
  6. Stir gently until well combined but dont over mix it.
  7. Spoon the mixture into the paper cases, bake in the preheated over for about 15-20 minutes or until well risen and golden brown.
  8. Leave the muffins in the tin to cool and then serve warm/cold. 

9 April 2013

Hot Pepper Sauce ~ Ace's Recipe

Scotch Bonnet Pepper is a unique spice that helps to make any food more palatable to eat, if properly  used and blended. I am someone that loves pepper so much but having these little ones, my wife stopped cooking general household meals with hot pepper except for some meals which we know they would not like to eat. As a result I started making our own pepper sauce, which we add to our own portion of food. This pepper sauce can also be used as deep-in for various side dishes.

To prepare this tasty and nice sauce, one has to mix and blend together other spices with red scotch bonnet pepper.

Ingredients For This Tasty Pepper Sauce

  • 10 scotch bonnet peppers
  • 4 gloves of garlic
  • 1 large white onion
  • 50g ginger
  • 1tbsp lemon juice
  • 2 tbsps. olive oil
  • 2 tbsps sunflower oil
  • 2 knorr seasoning cubes


  • Peel the ginger, garlics. onion and then wash them together with the peppers. 
  • Add all into a blender, pour in the lemon juice and blend.
  • In a medium pot, pour in the blended mixture, then add the olive and sunflower oil.
  • Sprinkle the knorr seasoning and add some pinch of salt to enhance the taste
  • Cook on low heat for approximately 30 minutes. 
  • Allow to cool. 

For preservation and use as and when needed, empty the pot content into a storage bottle and leave it in the fridge.

7 April 2013

Butternut Squash and Couscous ~ Healthy Option


  1. 580g butternut squash
  2. 200g/8.7oz Couscous
  3. 1 cup of Chicken Stock
  4. 1 medium size onion
  5. 1 glove of garlic
  6. 2 tbsps. of olive oil
  7. 10 cherry tomatoes
  8. 1 knorr cube seasoning
  9. 1 tsp. hot chilli powder
  10. 2 chicken thighs - grilled and chopped into tiny chunks (optional)


  • Preheat the oven to 200 degrees or gas mark 6. Deseed, peel and cut the butternut squash into small chunks. Also roughly chop the onions and the garlic, then half each cherry tomatoes.

  • Combine the squash, onions, garlic and tomatoes into a roasting tin, then sprinkle the knorr on them. Pour in the oil and toss all together.

  • Cover the roasting tin with foil and bake in the preheated oven for 18-20 mins or until the vegetables are tender. Allow to cool before removing the foil.

  • As the vegetables are cooking in the oven, place the couscous and chilli in a bowl. Bring the chicken stock to boiling point, pour into the couscous, cover with a cling film and allow to stand/absorb for about 10 minutes or until all the stock is absorbed.

  • Fluff up the couscous with a fork. Add the couscous mix to the vegetables and their juices in the roasting tin. Add the grilled chopped thighs and cut in the parsley.

  • Gently toss or turn together. Serve warm or cold. Enjoy!!!

Happy Sunday...

6 April 2013



  • 2 Unripe Plantains
  • 1 tbsp. of sugar (optional)
  • Frying oil for deep frying


  • Peel the back of the plantains. Watch how you can do that here
  • Grate and sprinkle little sugar on them.
  • Heat up the oil and then fry little batches until crunchy
  • Allow to cool, then serve.

2 April 2013

Tortilla With Tuna And Vegetable fillings

I love tortillas. They don't lack in my fridge and they are quite easy to prepare for breakfasts. You can find out different snacks/meal one could make with tortillas here.


  1. 1/2 tsp. of olive/sunflower/vegetable oil
  2. 2 tins of tuna fish 
  3. Medium size onion
  4. 3 Spring onions
  5. Bell peppers (red, green and yellow)
  6. 4 tortillas


  • Drain the tuna fish of all the liquid if possible squeeze them out 
  • Remove the core of the bell peppers and dice them
  • Cut the onion and spring onions
  • In a frying pan, add the oil then heat up 
  • Add the both onions and sauté for about 2 minutes, then add the peppers
  • Fry for another 2 minutes and then add the tuna
  • Stir together and allow on fire for about a minute and the turn off the gas.
  • Then set aside
  • Fold the tortillas as in the picture, the spoon the tuna mix into them
  • Then munch on.