Ok my lovelies, this salad was a HUGE success. My family and friends could not get enough of it. Look at the vibrant colors! I was inspired bythe autumn colours red, orange and a touch of yellow. 

This salad is crunchy, fresh, light, colorful, full of texture, very healthy and very simple to make. I dressed it with my very own dressing, which I will share with you on th e next post.

Check out my Youtube video for the recipe:

:)

INGREDIENTS 

Beetroot leaves 

Red kidney beans 

Red pepper Yello pepper

8-9 radishes 

Handfull of red onions

Cherry tomatoe

Red cabbage, finely chopped

This salad goes with everything and is perfect for meal prepping too. 

INGREDIENTS 

2 eggs (depending on how many people you making it for)
3 good handfuls of fresh spinach
1/4 red pepper
1 tspn of garlic powder
3 tbspn Parmesan cheese
salt and pepper


METHOD

1. Get a small sized bowl, crack 2 eggs in and beat it up. Add in a pinch of Salt and pepper.
2. In a flat skillet (frying pan) add in some olive oil and lightly fry the onions and red pepper. 
3. Pour in the egg mixture above the onions and pepper. Add a handful of spinach, spread over the egg mixture and season with salt, garlic powder and pepper. 
4. You can sprinkle some cheese on top if you like. Then take the skillet and place in the oven on 180° and let the cheese melt / lightly golden brown.

Guess your wondering why I said 3 good handfuls of spinach. I seperately sauteed the remaining spinach so that I eat it along with the omelet

Those who dont want to spend too much time in the kitchen making appetizers. This happens to be one of my favourite easy to go meals. Can have it as a lunch packet to work also. If your into meal-prepping, this is a something to add in your menu.

INGREDIENTS:

Parsley, chopped

Garlic

Butter

French bread (If you have a day or two old baguette, don't throw it away, it's perfect for this)

Mozzarella, sliced

Tomatos / Cherry tomatoes

Basil leaves

Black olives

Olive oil, for drizzle

HOW TO MAKE THE GARLIC BUTTER:

1. In add in some olive oil, butter, garlic and some parsley in a microwave for  about 3-4mins on medium heat to melt.

METHOD:

1. Cut the bread into thick slices and place in oven until slightly brown.
2. Then when done, brush the bread with the garlic butter and sprinkle a bit of chopped parsley.
3. Add the slice of mozarella on top and place the halfed cherry tomatoes on top and olives.
4. To garnish add a fresh leaf of basil and drizzle some olive oil. 

Trust me, your guests will be so happy. Simple, full of flavours, its fresh and easy to make.  :)

MY STRAWBERRY LAYERED AMERICAN PANCAKES WITH A GLASS OF CAVA (BUBBLES). 


The occasion has come to honour all MOTHERS out there. Happy Mother's Day!!

INGREDIENTS:

- 225g Flour
- 2 teaspoons of baking powder
- 2 tablespoon of sugar
- 2 teaspoons of vanilla sugar
- Lemon zest
- 250ml milk
- Pinch of salt
- 2 tablespoons of coconut oil (melted)
- Strawberries






METHOD:

1. 1) Mix the flour with the baking powder, the salt, the sugar, the vanilla sugar and lemon zest in a bowl.
2. 2) Add the melted coconut oil, and pour in the milk and stir to the dried ingredients.
3. 3) Bake the pancakes in coconut oil on medium high fire.
4. 4) layer the pancakes with strawberries (which ever filling of choice) and glaze it with strawberry sauce.

SAUCE:

1. Take 2 tablespoons of jam. Add in a squeeze of lemon and some chopped Strawberries​. Cook until soft and runny.

My Eru challenge turned out way better than expected lovelies. My Cameroonian friend was amazed how it turned out. Oh yeah, I myself was reluctant to try it but am glad I did it. It actually tastes nice!! -It's full of flavours. 

Something I learnt about this dish is that this is the standard way of making it and Cray Fish happens to be the main ingredient. No Cray Fish...Then it's not EruD So I complimented it with dried fish. Alternatively, you can make it with meat.:) Served it with Fufu (GARI) and for those who are'nt fond of fufu, you can have it with rice.

PS...My friend made me laugh by eating fufu with a fork! Seriously?! 

Happy All Saints Day, Halloween and day of the dead!! 
Have been busy experimenting for this occasion and am excited to show you what I came up with. They are easy, fun and healthy ideas.


INGREDIENTS:

3 red apples, thinley slices
1 cup of pumkin puree / mash the pumkin flesh
All purpose flour to sprinkle on the counter
1 tbspn of ground cinnamon
a package of puff pastry sheets.




METHOD:

1. Cut the apples into half, remove the core and cut the apples into like paper thin slices. The peel should be left on to give the red colour to your roses. You can use green apples too if you want. Place the sliced apples in a bowl with squeezed lemon and water, this prevents the apples changing into brown.
2. Microwave the apples in a bowl for about 4 mins, just to soften them, easy to roll. If you don't have a microwave, simmer them in a pot with a bit of water in. * Make sure you don't over cook them. Just enough to bend without breaking.
3. Remove the puff pastry from the package and place on the counter with a bit of flour on.Get a rolling pin and roll the dough into rectangular shapes. Cut dough into 6 strips.
4. In a seperate bowl, put three tablespoons of te pumpkin puree and a bit of water. Place it in the microwave for a minute. This will make it easier for you to spread the puree on the dough.
5. Drain the apples and place on kitchen towel to remove excess water. Preheat oven at 190°C.
6. Arrange apple slices onto the dough, overlapping one another. *Make sure the skin side is facing the top.
7. Sprinkle cinnamon and spread the pumpkin puree in the middle along the strip.
8. Fold the bottom part up of the dough.
9. Now the rolling part. Start from one end, keeping the apples slices in place.Roll and seal the edge at the end, by pressing with your finger
10. Grease and place them in regular muffin tins.
11. Repeat process for all 6 roses and bake at 190° for 40-45 minutes, until cooked.
12. Remove from oven and sprinkle with powder sugar and leave to cool.
13. Enjoy!

Ok lovelies, here is a dish you were not expecting. In this season I am more into hearty meals. It's cosey and warm. I really wanted Chili Con Carne but to incorporate pumpkin in it. For those who are VEGAN, you can simply remove the minced meat and just make it with just the pumpkin. I used scotch bonnet in this dish to give it that extra kick. Forthose who know Scotch Bonnet, it's labeled to be one of the hottest peppers. Don't over do it though,lol! I served it with rice and my guests were very happy. 

INGREDIENTS:

400g Red Kidney Beans (1 can)

Butternut squash, chopped in chunks

1 Scotch bonnet, finely chopped

500g minced meat

1 onion, chopped

800g / 1 Can of tomatos

Tomato puree

1 tbspn of curry

Salt

Pepper

METHOD:

1. First of all peel and finely chop the butternut squash into medium sized chunks and onions.
2. Take a large deep pan and put on medium - high heat. Add in 2 tablespoons of oil and the minced meat, breaking big and seperating them.
3. Add in the chopped butternut squash, curry, cumin, scotch bonnet, onions, a pinch of salt and pepper , and cook for 10mins, until softened and stiring regulalry.
4. Add red kidney beans (if using canned, make sure you drain them first), pour in the tomatoes breaking them roughly with the back of your spoon.
5. Then after pour in the puree, salt and pepper.
6. Bring to boil then reduce the heat and keep stiring gradually.

This can be served with rice, couscous, bread and even a jacket potato. To make it more exciting, you can add yoghurt, avocado and extra chili flakes if you like. Dig in!!!!

Don't underestimate these fruits. They may be little but infact they are very BIG on antioxidants.

Spent the weekend with family so I was able to come up with something special, that took us way back. Speaking of autumn, I tweaked it by adding a tag of Cinnamon. Was a perfect breakfast for a lazy Sunday. Easy to make and very delicious if I may say. My brother and sister loved. I love to use my family as guinea-pigs,lol.