Pour cream into bowl of stand mixer fitted with paddle attachment. Add salt. Turn mixer on medium speed.
Continue mixing, checking on mixture frequently. It will first turn to whipped cream, then begin to get grainy and separate into butter and buttermilk, and the splashing will get much worse. The butter is ready when it sticks in a clump to the paddle.
Place a colander over a bowl add the freezing cold water, then strain the buttermilk off of the butter.
Using your hands or a spatula, press out excess buttermilk under cold running water until water runs clear. Shape into stick or ball. Butter will keep covered in refrigerator for up to 4 weeks. Serve with bread and enjoy!
2 kgs of rice (preferably broken rice)
1.5 kg Lamb chops
2 onions
5 garlic cloves
1 tablespoon ginger
Some peppers and Salt
1 tablespoon cube
A few chilli pepper (I skipped it, because of my kids)
2 tablespoons oil
Optional
1/4 cup almond
1/4 olives
1/4 cup Saffron water
Enough water to cook your rice (follow the manufacturer instruction) – I wash the rice for 15 mins
Chop onions, garlic, black pepper, salt, chilli and ginger (in the food processor).
Heat the oil and add the mixed seasoning mixture.
Then add the meat and cook for an hour.
The meat should cook well and get a nice color.
Adjust the seasoning with the cube if necessary, do not hesitate to taste, it is important!
Once the meat is cooked, remove and set asides.
Add the rice to the pan. Mix well. You will definitely need to add some water.
Cook for 45 minutes over low heat. Rice is cooked when it is soft and fluffy
(PS: if you choose to add the almond, olives and Saffron water watch the video for when to add them)
In a bowl, add all the ingredients (except water) and mix well.
Gradually add the water and knead until you get a smooth and not sticky dough. The dough should have a little firmness to it.
Cover the dough and let it rest for 15 minutes.
**Making the filling:
In a pan, add the cooking oil, onion and bell pepper . Add the ground beef and saute for few minutes or until it releases oil.Add all the spices and salt, saute some more on medium high heat.
Add the green peas and cook for another three minutes.
Now add the potatoes, stir until the onion is translucent. .
Reduce the heat and cook until the onion turns light brown the beef is cooked.
Keep aside.
** Preparing the samosa:
Make 6 equal balls from the dough. Take one ball and roll with the rolling pin into a medium thickness circle around 6 inches.
Use a knife to cut the circle into halves.
Take one-half and fold into a cone. Seal along the fold
Place this cone between your thumb and index finger. Fill the cone with the filling, might take two tablespoons or little less.
Wet the edges of the dough with water and pinch to seal. Now you should have a triangle shaped samosa. Repeat this step with the rest of the dough and filling.
Cover the samosa with a cloth and keep it aside for 20 minutes.
In a medium pan, heat the frying oil. Add the samosas but do not crowd the pan. Fry on medium heat until the samosa is golden brown. The frying time may take from 7 to 8 minutes.
Add salt and pepper to the wings and put it on a baking sheet. Put them in the refrigerator for 1-2 hours
Preheat oven to 425 degrees place baking sheet in oven and bake for 20-25 minutes then flip and bake for another 20-25 minutes or until brown and crispy.
In a small saucepan add olive oil and butter, let it melt then add garlic and cook on med 3 minutes. Pour in a large bowl add salt and 2 tablespoons parsley.
Remove wings from oven and place in a bowl. Toss until coated, place on a serving platter.
Sprinkle with Parmesan cheese and remaining parsley.
1 Guinea Fowl (Cut into parts)
1 medium sized Onion, chopped
1 teaspoon parsley
1 teaspoon Ginger
1 teaspoon black pepper
4 Garlic cloves, minced
1 Seasoning Cubes
Salt to taste
7 medium plum Tomatoes
1 medium Red bell pepper
1 Onion
1 tablespoon tomato paste
1 tablespoon vegetable oil
1 Seasoning Cubes
Pinch of baking Soda
4 Scotch Bonnet
Wash the Guinea Fowl severally with clean water. Add the chopped onion, Crushed seasoning and Salt to taste. Pour in just enough water to cover the content of the pot. Cook on medium heat for about 20 minutes or until the Guinea Fowl is cooked. Fry and Set the pot aside. Strain the stock and set aside.
Blend Tomatoes, bell pepper and Onion until smooth. Strain the mixture and add 1 cup of water (and the stock as needed). Add the tomato paste and vegetable oil.Cook for about 5 mins. Make sure you stir once in a while to prevent the paste from burning.
Add the baking soda, cube and scotch bonnet and cook for 5 mins.
Add the Guinea Fowl. Stir and leave to cook further for 10 -15 minutes on medium heat.
Turn off the burner and serve as a compliment to dishes such as akoumè, rice, yam, potatoes, bread, plantain.
Plain Okra soup
10 medium Okra – Mine was precut and frozen.
1 cup Stock (Chicken/Beef/Fish or a mixture) – I used the Guinea Fowl stock
1 cup smoked fish (Doèvi) + 1 Garlic cloves, minced
1/2 Onion sliced
1 cup of spinach chopped
2 Scotch Bonnet
10 shrimps, cleaned
1 Seasoning Cube
Salt to taste
Wash the Okra with clean water. With a grater, Grate the Okra. Grating okra makes it “draw” more unlike when you chop it with a knife.
Boil 4 cups of water and the stock and add the smoked fish (until soft).
Add the okra seasoning cubes and salt to taste.
Add the shrimp and leave to cook on medium heat for 10 minutes (The longer you cook it the less slumy it becomes – I cooked mine for 30 mins)
For the shrimp: Heat the oil in a large pan over high heat. Season the shrimp generously with salt and pepper to taste. Add the shrimp , the garlic, and cook for 3-4 minutes, stirring occasionally until shrimp are pink and opaque.
Stir in the lime juice and cilantro and serve with mango avocado salsa. For the salsa: Combine all of the ingredients in a bowl and serve with the shrimp.
1 sheet frozen puff pastry
2 Tbsp Dijon mustard
7 slices deli ham
1 cup shredded sharp cheddar Gruyere or, Swiss cheese, (125g)
On a lightly floured piece of parchment paper, roll out the puff pastry into a 10×12-inch rectangle.
Spread the Dijon mustard over top, add deli ham and cheese; leaving a 1/4-inch border on both long ends.
Starting at a long end, roll the puff pastry into a tight log using the parchment as leverage. Press the edges together to seal. Wrap the log in plastic wrap, and refrigerate it, seam side down, for 15-30 minutes.
Preheat the oven to 375˚F with racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper.
Using a sharp knife, cut the puff pastry log into 1/2 inch slices. Arrange the rolls on the prepared baking sheets, spacing them 1-2 inches apart.
Bake until golden brown, rotating and switching the pans halfway through, about 20-25 minutes. Let cool slightly.
6 large red bell peppers
1.5 pound ground meat
3 garlic cloves, minced
2 +1 teaspoons beef bouillon granules
Salt to taste
1 tablespoon black pepper
1 tablespoon ginger
1 tablespoon cooking oil
1 medium onion, chopped
1 cup cooked rice
1 cup mozzarella
1/2 cup sour cream
1/2 cup tomatoes puree
1/2 cup tomatoes sliced
1 cup hot water
Preheat oven to 350 degrees F.
Mix the ground meat, garlic cloves, beef bouillon, Salt, black pepper and tablespoon ginger.
Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.
In a small bowl, mix the hot water and 1 teaspoons. Pour a teaspoon in each peppers. Cover with foil and bake for 20minutes.
Using a hot skillet, saute until onions become translucent and Add the ground meat.
Drain the fat off.
Add the rice, cheese, sour cream, tomatoes. Mix well and stuff the mixture into the peppers.
Remove the foil add the cooked ground meat to the peppers and the mozzarella. Bake for an additional 20 minutes.
