Blueberries And Banana Smoothie

Ingredients

2 handful of Blueberries

1 Bananas

1 small Lime

1 medium size lemon

1 tablespoon honey (optional)

Procedures

Blend all the ingredients together and pour in a glass. 

Enjoy your smoothie!

Rice And Stew

I love sundays!!!!

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

Easy Blueberry muffins

Ingredients

• 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

Preparations

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. 

Cowleg Nkwobi ~ Nigerian Delicacy

Find out how you can prepare this delicacy here.

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

Preparations

• 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.

Butternut Squash and Couscous ~ Healthy Option

Ingredients

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)

Preparations

• 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...