Category: Dessert’
Dessert’
The easy recipe of French toast with brioche
The easy recipe of French toast with brioche
1 long brioche
20 cl of milk
20 cl of liquid cream
3 eggs
50 g of powdered sugar
1 teaspoon of vanilla extract
20 g of butter
50 g of chocolate
Cut the brioche into slices 2 cm thick.
In a salad bowl, whisk the eggs with the cream and the milk. Add vanilla extract and sugar and mix. Pour the mixture into a shallow and wide dish.
Arrange the baguette slices in the dish.
Preheat the oven on the thermostat 6. Pour the mixture into the dish and let the baguette slices soak for 20 minutes.
Sprinkle top with chocolate and butter. Bake for about 30 minutes.
Enjoy warm or warm with or without accompaniment: crème fraîche, jam, compote …
Merveilles donut
Gbanplè, Bugnes, oreillettes, merveilles, ganses
200 g All purpose flour
40 g Butter
2 eggs
50 g Sugar powder
30 cl Oil
1 teaspoon nutmeg
Icing sugar
Make a fountain with flour and yeast. Pour in the center the powdered sugar, the eggs, the nutmeg and the melted butter. Knead by hand to obtain a homogeneous paste.
Form a ball with the dough and Spread each slice finely on a floured work surface and cut.
Heat the oil in a large pan and put the pieces of batter. Drain the ear cups on paper towels, place them on a dish, sprinkle with icing sugar and serve.
Plantain fritters (Klako)
Plantain fritters (Klako)
8 ripe plantains or bananas
2 cup all purpose flour
2 teaspoons baking powder
¾ teaspoon salt or more adjust to suit preference
Mash plantains with a potato masher or spoon until puree or use a food processor to blend.
Add the flour, baking powder, salt. Stir until fully combined.
Adjust seasonings and let rest for 30 minutes.
Heat oil to 350 degrees in a skillet or saucepan.
Carefully place spoonful of the batter into the hot oil and fry for 3-4- minutes, or until the fritters are crisp and golden-brown (you may need to do this in batches).
Remove from the pan with a slotted spoon and set aside.
You may drain on paper napkin to remove any excess oil
African dessert: Yogurt Dèguè with rum raisin
Yogurt Dèguè with rum raisin
Rum
2 cups dèguè
1/4 cup dry raisin (soak in 1/2 cup rum for a week)
Sugar to taste
1 tablespoon vanilla extract
1 teaspoon nutmeg
6 cup yogurt
Wet the Dègue with enough water to cover it. Microwave for 5 mins, and let it absorb 5 min. The Dègue are cooked when they soften and change color slightly. Let cool.
Mix together the yogurt, Dègue, sugar, Soaked raisin, vanilla extract and nutmeg.
Pour into bowls, put in the fridge.
Toasted Coconut Flakes
Toasted Coconut Flakes
- 1 medium coconut
- 2 tablespoons granulated sugar (heaped)
- Break coconut open with the blunt side of a butcher knife (note: have a bowl nearby to collect the coconut water). Hold the knife in one hand then hold the coconut in another hand. Hit the coconut with the knife several times around its perimeter until it opens up. Pour coconut water into bowl and set aside.
- Shred the coconut using the small shredding side of a box grater. Alternately, use the shredding function of your food processor.
- Place coconut and sugar into a non-stick pan on medium heat. Keep stirring until the coconut turns a beautiful golden brown color. This takes about 15 minutes.
- Spread on a tray to cool then enjoy!
Boiled Peanuts
Boiled Peanuts
1/2 cups salt, divided, plus more to taste
2 pounds raw peanuts in the shell
Wash the peanuts and place them in a pot. Add salt and water. Bring the water to a boil.
Let the water boil for 3 hours.
Taste the peanuts, if they are not salty enough for your taste add more salt. If you would like the peanuts to be softer, return the water to boil and cook until they reach the consistency you desire.
Homemade Extract
Homemade Extract
Vanilla Extract
2-4 vanilla beans (split beans in half, lengthwise, so that the inside content is completely exposed)
2 large lemons/oranges/limes
1 cup mint (stems removed)
2 cinnamon stick
(8 oz vodka) * 5
For vanilla extract (cinnamon stick) , add vanilla beans and vodka into a large sterilized canning jar. Tightly close lid. Keep in a dark, cool place. Let sit for about 4 weeks before using. Extract will turn a dark brown
For lemon extract (oranges/limes), carefully peel off the skin of two clean lemons (oranges/limes). Add lemon skin and vodka into a sterilized canning jar. Tightly close lid. Keep in a dark, cool place. Let sit for about 4 weeks before using.
For mint extract, add leaves and vodka to a sterilized canning jar. Lightly crush leaves while in jar, to release the oils. Seal jar and shake. Keep in a dark, cool place. Let sit for about 4 weeks before using. Extract will turn a light green/brown
Degue Milk
Degue Milk
- 250 g of Deguë grains
- 1 tablespoon of butter
- 500 ml of yogurt
- 200 ml of heavy cream
- Sugar (to taste)
- 1 sachet of vanilla sugar
- 1 teaspoon of nutmeg syrup
- 1 concentrated milk
- Add the degue to boiling water, turn off the stove and let stand 20 minutes.
- Add the butter so that it is soft before removing.
- Then let cool completely.
- Mix the yogurt with the cream, the sugar, the vanilla sugar, the nutmeg and add the box of milk and mix well.
- Then add the already cooled degue grains in this milk mixture.
- Refrigerate a few hours before serving.
- Have a good meal!
Candied Peanuts – Coated peanut
How To Make Candied Peanuts?
konkada are a very delicious and crunchy street snack across Africa and in the western world. It’s actually peanuts coated with caramelized sugar. It might be called differently across different continents but it all boils down to the-same taste.
Candied Peanuts
- 2 cups Raw peanuts
- 1 cup Granulated sugar
- 1/3 cup Water
- Vanilla extract (optional)
- In a large heavy bottomed skillet, combine all 3 ingredients and bring to a boil over medium-high heat, stirring constantly.
- Once up to a boil, continue to stir and cook over medium-high until the water evaporates and the sugar syrup seizes and crystallizes.
- Continue stirring and the crystallized sugar will start to melt and caramelize. Stir this to coat the peanuts until all the sugar has caramelized and no more granulated sugar remains.
- Remove from heat and immediately stir in 1 tsp vanilla extract if desired and then turn out onto a cookie sheet lined with a silicone baking mat or parchment paper.
-
Sprinkle with cinnamon, cocoa powder, chili powder, sea salt, etc to flavor to your tastes. (optional)
- Let cool completely and then break up nuts into individual pieces. Store in an airtight container. Makes 2 cups of candied peanuts. Enjoy!!
2 cups raw peanuts
1 cup granulated sugar
1/3 cup water
optional – vanilla extract, cinnamon, cocoa powder, chili powder, sea salt, etc.
In a large heavy bottomed skillet, combine all 3 ingredients and bring to a boil over medium-high heat, stirring constantly. Once up to a boil, continue to stir and cook over medium-high until the water evaporates and the sugar syrup seizes and crystallizes. Continue stirring and the crystallized sugar will start to melt and caramelize. Stir this to coat the peanuts until all the sugar has caramelized and no more granulated sugar remains. Remove from heat and immediately stir in 1 tsp vanilla extract if desired and then turn out onto a cookie sheet lined with a silicone baking mat or parchment paper. Sprinkle with cinnamon, cocoa powder, chili powder, sea salt, etc to flavor to your tastes. Let cool completely and then break up nuts into individual pieces. Store in an airtight container. Makes 2 cups of candied peanuts. Enjoy!!