Boil 2 litters of water and add some salt. Add the potatoes and cook until the potatoes are cooked.
Drain and set aside.
In a bowl, mix tuna , onion, mayonnaise, olive oil, cube, vinegar, parsley and garlic. Add salt and pepper
Pour the tuna over the potatoes
6 to 8 potatoes peeled and cubed
2 tin of natural tuna drained and crumbled
1/2 onion
1/2 cup mayonnaise
2 tablespoon olive oil
1/4 cube (optional)
1 teaspoon vinegar
1/2 teaspoon garlic
fresh parsley
Salt pepper
Instructions
Cut the potatoes into cubes.
Boil 2 litters of water and add some salt. Add the potatoes and cook until the potatoes are cooked. Drain and set aside.
In a bowl, mix tuna , onion, mayonnaise, olive oil, cube, vinegar, parsley and garlic. Add salt and pepper
1/2 cup warm milk
2 teaspoons active dry yeast (not rapid rise)
3 cups all-purpose flour
3 tablespoons granulated sugar
2 large eggs
1/3 cup butter, Softened
1 teaspoon vanilla sugar
1 egg yolk beaten with 1 teaspoon of milk
Whisk the milk, 1 tablespoon sugar and yeast in a small bowl. Let stand for 10 minutes. Set aside
In the bowl of a stand mix together all-purpose flour, remaining sugar, and the milk mixture.Turn the mixer on low and add the eggs to the bowl 1 at a time beating well after each addition.
Continuously beat at low speed for 5 minutes. When the dough becomes hard to stir add the butter cubes 1/3 at a time, beating for about 1 minute after each addition. Once the butter has been added, beat for 10 more minutes until the dough is smooth.
Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let the dough rest in a warm place until doubled in size, approximately 3 hours.
Turn the dough out on a well floured surface and gently knead out the air bubbles.
Shape the dough into round balls and place into two buttered h loaf pans.
Allow the dough to rise, uncovered, in a warm place until it rises about 1/2 inch above the top of the pans, approximately 2 hours.
To gaze, brush the brioche tops with egg yolk – milk mix
Preheat the oven to 350 degrees.
Bake the brioche until it is golden brown on top, approximately 30-35 minutes. Remove from the oven and allow to cool for 2-3 minutes.
Turn the bread out of the pans and cool completely on a cooling rack.
If not serving immediately, wrap the hot bread in foil and set aside at room temperature for up to 2 days.
Choose organic and wash the ingredients but there is no need to peel them. Chop into chunks and in the juicer.
Consume immediately to optimize benefits.
According to healthline.com the 12 Health Benefits of Beetroot Juice:
Helps lower blood pressure
Improves exercise stamina
May improve muscle power in people with heart failure
May slow the progression of dementia
Helps you maintain a healthy weight
May prevent cancer
Good source of potassium
Good source of other minerals (calcium, iron, magnesium, manganese, phosphorous, sodium, zinc, copper, selenium)
Provides vitamin C
Supports your liver
Good source of folate
May reduce cholesterol
Precautions
Your urine and stools may turn red or pinkish after eating beets. This condition, known as beeturia, is harmless. But it may be startling if you don’t expect it.
If you have low blood pressure, drinking beetroot juice regularly may increase the risk of your pressure dropping too low. Monitor your blood pressure carefully.
If you’re prone to calcium oxalate kidney stones, don’t drink beetroot juice. Beets are high in oxalates, which are naturally occurring substances that form crystals in your urine. They may lead to stones.
Next steps
Beets are healthy no matter how you prepare them. But juicing beets is a superior way to enjoy them because cooking beets reduces their nutritional profile. If you don’t like beetroot juice straight up, try adding some apple slices, mint, citrus, or a carrot to cut through the earthy taste.
If you decide to add beetroot juice to your diet, take it easy at first. Start by juicing half a small beetroot and see how your body responds. As your body adjusts, you can drink more.
Add Noodles to saucepan of boiling water; cook 2 min. Drain.
Add oil to a pan. Cook the shrimp, seasoning and the vegetable in large nonstick skillet on medium-high heat 5 min. or until lightly browned, stirring occasionally.
Add noodles and the noodle seasoning; stir-fry 2 min. or until heated through.
Djinkoumè (Amiwo) with chicken and Yebessessi (Moyo). This is a very common meal in Togo and Benin. It’s the mixture of sauce and roasted corn. Typically, the corn is roasted prior to grounding it, but since i live abroad, it easier to slowly toast the corn flour. The Djinkoumè in Togo or Amiwo in Benin is served with braised or fried meat on the side of Yebessessi or M’gbagba (or dja).
Fried chicken
2 small Chickens
1 tablespoon paprika
1 tablespoon ginger
1/2 teaspoon chilli
3 tablespoon garlic
1 teaspoon Black pepper
1 teaspoon parsley
2 tablespoon salt
2 tablespoon cube
Amiwo or djinkoumè
8 cups corn flour
Salt to taste
1 tablespoon oil
1 tablespoon cube
Yebessessi or moyo
2 cups tomato
1/2 onion
4 peppers
1 tablespoon cube
Salt to taste
Clean your chicken and cut in half
Season your meat
Refrigerate at least overnight
Boil the chicken until tender
While the chicken is cooking, add you flour to a dry pot .
Grill it by turning regularly on a medium heat while turning with a spatula for 20 minutes, then reserve.
When the flour takes a “café au lait” color, remove it from the heat and reserve it.
-If you are roasting too much flour, it does not matter because you can keep it in an airtight container.-
Back to the chicken: Fry until golden on both side
Add 4 cups water (including the chicken stock) to a pan and put on a medium heat.
Mix 1 cup of water and 1 cup of the roast the corn flour and set aside.
A soon as the water start boiling add the corn and water mixture. Add the salt, 1 tablespoon oil and 1 tablespoon cube.
When the liquid start to boil reserve the third.
Add 2 cups of the roast the corn flour and mix thoroughly
If it is not soft enough for you add the broth on the side.
Mix and cover for a 7 min
For the Yebessessi roughly puree all the ingredients together.
Serve the Djinkoumè with the Yebessessi and fried chicken.
I wanted to represent my lovely Africa therefore instead of making a heart shape, number or letter, I choose an African shape cookie
Valentines Day Layered Cookie Tart Cake – How to make a Number Cake – Valentines Day Cake Trend 2018! – Birthday cookie cake in number shape recipe
This cream tart is bursting with flavor! The cookie layers are crisp on the outside, yet soft on the inside. The filling is a rich and creamy mascarpone whipped cream. Top it with your favorite fruits and you have a perfect mouth-watering dessert.
This dough and filling makes enough for one double-layer letter. The Number Cake (Alphabet Cake) trend is everywhere on Instagram and Pinterest and I’m obsessed! I wanted to get in on the Number cake trend by making a Valentines Day, X and O, inspired version! This would be the perfect Valentines Day dessert to make for that special someone. A lot of people make Valentines Day cookies to give out to their friends and family but this is even better because it is a GIANT Valentines Day cookie decorated with a bunch of gorgeous treats! I love how this Valentines Day Layered Cookie Tart turned out, let me know in the comments down below if you try this out for yourself!
In a small bowl, stir together the egg yolks, water and vanilla; set aside.
In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough comes together. Mix with your hands, if needed.
Transfer the dough to a piece of parchment paper, and sprinkle the paper with flour. I first rolled my dough out to ¼” thick, but that was too thick, so I went a little thinner.
Use a template to cut out the 2 Africa shape, letters or numbers with a sharp knife. Transfer the dough to a cookie sheet and bake for approximately 12 – 16 minutes or until the edges start to brown.
While the cookies are cooling, prepare the filling.
Beat mascarpone and heavy cream with sugar in a large bowl until the mixture begins to thicken. Add the vanilla extract. Continue beating until the mixture holds a stiff peak.
Place the filling into a piping bag and pipe dollops of the cream beginning with the inner and outer edges of the cookie. Place the second cookie on top and repeat the process with the filling.
Add your favorite toppings! Brush the fruit with watered down apricot jam for shine.
Recipe Notes
*Keep refrigerated. Best eaten the day it’s prepared.
Add Noodles to saucepan of boiling water; cook 2 min. Drain.
Add oil to a pan. Cook the onion, bell pepper and the hot dog in large nonstick skillet on medium-high heat 5 min. or until lightly browned, stirring occasionally.
Add noodles and the noodle seasoning; stir-fry 2 min. or until heated through.
Cream together your butter and sugars until mixed and light.
Add in your vanilla and milk and stir to combine.
Add in your salt and flour until all combined. Start with ¾ cup and add additional flour by the ½ tablespoon if needed to get mixture a little drier. Add mini chocolate chips
Spread your cookie dough out on a piece of waxed paper in a thin layer.
Place in freezer for about 30 minutes.
Remove from freezer and chop into small squares.
For The Ice Cream:
In a medium sized saucepan whisk together the egg yolks and sugar very well for about 7 minutes until the mixture is pale and fluffy.
Combine the milk and cream and heat
Whisking constantly, add about a cup of the scaled milk to the egg yolk mixture. This tempers the egg yolks so that they do not cook and scramble. Whisk in about another cup and make sure it is well blended with the egg yolk mixture. Finally add the remaining scaled milk and cream and make sure it is well blended in.
Place the saucepan over medium heat and stir constantly but slowly for about 5 minutes until the mixture slightly thickens. At this point you should be able to dip the wooden spoon in the custard and draw a distinct line with your finger on the back of the wooden spoon. Do not boil or mixture may curdle.
Remove from heat and stir in the vanilla extract. Chill the custard very well for several hours or overnight.
When completely chilled, stir the custard well and pour into your ice cream maker. Process for 20- 30 minutes until the ice cream becomes as thick as possible.
Sprinkle some of your cookie dough pieces on top of your ice cream mixture. Swirl the cookie dough pieces through, so they are spread throughout the ice cream. Add a few more pieces on top if needed.
Repeat with final layer.
Cover with plastic wrap or foil and place in freezer for 6 hours, or overnight.
Ivorian donuts (Bofloto or Gbofloto) are very popular in West Africa. Bofloto or Gbofloto is called Botokoin (Togo), Puff puff (Nigeria and Cameroon), Mikate (Democratic Congo), Bofrot (Ghana), BHB (Cameroon). The long list of name is proof of its popularity. The ingredients are the basics of the pastry of wheat flour, sugar, yeast …
Unlike donut balls, which are prepared with baking powder, Bofloto or Gbofloto are prepared with yeast. Bakery yeast must be activated before use. To do this, mix warm water, sugar and yeast stirring vigorously to ensure the complete dissolution of the yeast. Cover and reserve in a warm place for 5 to 10 minutes. Once the foam forms on top, your yeast is activated and ready for use. The other ingredients (wheat flour and salt) are added to the activated yeast. Nevertheless, salt in high concentrations can kill yeast.
When I was a child, I often looked with astonishment at how the women who sold the Bofloto or Gbofloto took the mixture with their fingertips, placed it in the palm of their hands and dropped the mixture into oil. I tried several times to imitate them but I failed, so I use the ice cream spoon. When the Bofloto or Gbofloto are golden, they are transferred and white sugar.
2)
1 + 2/3 cups warm water
2 + 1/4 teaspoon active dry yeast (1 packet)
3 cups flour
2/3 cup sugar
1/2 tablespoon salt
1 teaspoon Nutmeg (optional)
1 teaspoon vanilla
Oil for deep frying
Mix sugar, water, and yeast . Set aside for 5 minutes in a warm place to activate the yeast.
Add flour.
Let the mixture rise for approximately 1 hours in a warm place.
Add nutmeg, vanilla and salt and mix thoroughly
Heat your oil.
Using your hands grab a little bit of mixture at time and drop in the oil.
Fry for a few minutes until the bottom side is golden brown.
Turn the ball over and fry for a few more minutes until the other side is golden brown.
Use a large spoon or something like that to take it out of the oil. Place them on napkins right away to soak up some of the excess oil.
You can roll the finished product in table sugar or powdered sugar to make it sweeter
