Vegan Sweet and Sour Chicken

Serves 4

Ingredients:

• 1 Pack of TKC vegetarian chicken pieces (Cut in half)
• 1 Red pepper cut into big chunks
• 1 Medium onion cut into half and then into 4
• 1/2 small tin of pineapple chunks (optional)
• 6 tbsp of Lee Kum Kee Plum Sauce
• 6 tbsp of Tomato Ketchup
• 1 heaped tsp Sugar
• 1/4 tsp Rice vinegar (You can add more depending on how sour you like it)
• 3 tbsp water
• 1/2 Cup of potato starch or cornflour
• oil for frying

Method:

1. In a plastic food bag, put the potato starch or cornflour in and add the chicken pieces. Shake the bag to coat the pieces of chicken evenly
2. Heat enough oil in a pan about 3 inches high, fry the chicken pieces in batches until golden on a medium heat. Then strain on a plate with kitchen towel.
3. In a bowl mix the sauce together, add plum sauce, ketchup, sugar, rice vinegar and water. Mix well until sugar is dissolved.
4. Heat a large frying pan with 1 tbsp of oil and fry onion and peppers for about 5 minutes on a medium heat, then add the chicken pieces and pour over the sauce. Cook until the sauce is hot
5. Serve with Rice and stir fried vegetables

Vegetable Soup

Serves 4

Ingredients:

• 1 Small cauliflower cut into florets
• 1 Broccoli cut into florets
• 1 Medium onion roughly chopped
• 2 Medium sized carrots finely sliced
• 2 Medium sized parsnips roughly chopped
• 1 tbsp oil
• 1.5 Litres of boiled water
• 1 vegetable stock cube
• 1/2 tsp of  Schwartz reduced salt season all (Herb & Spice mix)
• 2 Heaped tsp of Doenjang (Korean  bean paste)
• pinch of black pepper

Method:

1. Heat oil in a medium sized pot, then add onions and fry until softened over a medium heat. Add carrots and parsnips and cook, stirring occasionally for 5 minutes then add the stock cube, season all spice mix and doenjang and stir. Pour in the water and bring to the boil and then simmer for further 5 minutes.
2. Add cauliflower and stir and bring to the boil and then simmer for another 10 minutes.
3. Add the broccoli and bring to the boil and then let it simmer for about 5 minutes or until broccoli is tender. Add pepper and blend the soup to a smooth consistency.
4. Serve with a crusty bread roll.

 

Bolognese / Tomato Sauce

Tomato Sauce

Ingredients:

• 2 tins of chopped tomatoes and herbs
• 1 500g passata with basil
• 1 onion
• 2 tbs. tomato puree
• 300g mushrooms
• 1tsp. oregano
• 4 gloves of garlic 1 tbs. fresh chives
• 1 vegetable stock cube.

1. Cook mushrooms in garlic butter until brown
2. Chop then brown the onion and add the garlic
3. Put all ingredients into a large saucepan and simmer for 30 minutes then blend with a hand blender until smooth or required texture

Spinach and ricotta cannelloni

• 20 cannelloni tubes
• 2 x 240g bag of spinach
• 3 x 190g ricotta
• 2 tbs. of fresh chives
• Topping: Grated cheese

1. Wash and wilt the spinach then chop and mix with the ricotta and chives then fill tubes
2. Layer the bottom of a dish with some tomato sauce
3. Place filled cannellini tubes on top of the sauce
4. Pour another layer of tomato sauce on top
5. Add grated cheese and cook in the oven at gas mark 4 for 30 – 40 minutes or until golden brown

Thank you William for this recipe

Curry Sauce

Ingredients:

• 2 tbsp. tandoori curry powder
• 2 tbsp. garlic paste/mince
• 2 tbsp. ginger paste/mince
• 1 tbsp. paprika
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. turmeric
• 1 chopped onion
• 1 can o chopped tomatoes
• ½ tsp. salt
• 3 tbsp. oil

Method:

1. Fry all the spices in the oil or 30 seconds
2. Add the onion’s garlic and ginger paste and fry for 5 to 7 minutes or until the onions are soft and brown
3. Add tomatoes salt and 2 cups or 500 ml of water stir well
4. Bring to the boil
5. Then simmer for 30 to 40 minutes with lid partly on
6. Then simmer for 15 minutes with lid off
7. Now blend with hand blender until smooth

 

Thank you William for this recipe

Red Velvet Cheesecake Cake

Ingredients:

CHEESECAKE:

• Two (8-ounce) packages cream cheese, at room temperature
• 2/3 cup granulated white sugar
• pinch of salt
• 2 large eggs
• 1/3 cup sour cream
• 1/3 cup heavy whipping cream
• 1 teaspoon vanilla extract

RED VELVET CAKE:

• 2 1/2 cups all purpose flour
• 1 1/2 cups granulated white sugar
• 3 tablespoons unsweetened cocoa powder (not Dutch process)
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1 1/2 cups vegetable or canola oil
• 1 cup buttermilk
• 1/4 cup (two 1-ounce bottles) red food coloring
• 2 teaspoons vanilla extract
• 2 teaspoons white vinegar

CREAM CHEESE FROSTING:

• 2 1/2 cups powdered sugar, sifted lightly to remove any lumps
• Two (8-ounce) packages cream cheese, at room temperature
• 1/2 cup unsalted butter, at room temperature
• 1 tablespoon vanilla extract

Method

1. Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan). In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

2. Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overbeat).

4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

5. Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any red crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn’t have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings (see *Tips below). Keep this cake refrigerated.

Tips:

*For making white chocolate shavings: Purchase a hunk of white chocolate. Microwave the chocolate to soften it up slightly (15 to 30 seconds, depending on the size). Use a potato peeler to run down the side of the chocolate to create shards/shaves/curls of white chocolate. I like to shave it onto a paper plater and then just use the plate to slide the chocolate onto the top of the cake.
*If you are serving this cake at a party, it’s perfectly okay to leave the cake at room temperature for an hour or so while serving. Otherwise, keep it in the refrigerator. It also freezes perfectly! I made my cake one day and then just placed it as-is in the freezer and pulled it out the next day. It thaws quickly.

Thank you Chi-Ling for this recipe

(Recipe taken from Recipe Girl )

Jerk Chicken

Ingredients

Dry Seasoning

• 1 tsp all-purpose seasoning
• 1 tsp ground allspice
• 1 tsp mixed dried savory herbs, marjoram, oregano, thyme, rosemary, basil and tarragon
• 1 tsp salt
• 1 tsp ground black pepper

Wet Seasoning

• 4 Scotch bonnet chillies, deseeded and chopped
• 1 spring onion, green end only, chopped
• 1 onion chopped
• 2 tbsp ground allspice (pimento)
• 2.5cm/1 inch piece fresh root ginger, peeled and grated
• 2 garlic cloves, crushed
• 3 tbsp mixed dried herbs
• 1 tbsp dried basil
• 3 tbsp all-purpose seasoning
• 1 tsp fresh ground nutmeg
• 1 tsp fresh ground cinnamon
• 2 tbsp fresh coriander leaves
• 1 tsp salt
• 2 tbsp coarse ground black pepper
• 500ml/18 fl oz bottle tomato ketchup

Method

1. Coat the chicken in the dry seasoning
2. Pour in the juicy seasoning and leave covered in the fridge overnight.
3. Oven cook or BBQ until cooked

Thank you Phan for this recipe

Brownies

Ingredients:

• 150g Unsalted butter (Cut into Cubes)
• 185g Dark Chocolate (Broken into small pieces)
• 90g Plain Flour
• 40g Cocoa Powder
• 100g White Chocolate chips
• 3 Large Eggs
• 200g Golden Caster Sugar (Can adjust to your own sweetness preference)

Method:

1. In a Medium bowl, place the butter and dark chocolate and melt over a pot of simmering water. Alternatively, loosely cover the bowl with cling film and put in the microwave on high for 2 minutes. Leave to cool to room temperature.
2. Pre-heat the oven to 160c/conventional oven 180c/ Gas Mark 4, line a shallow 20cm square tin with non-stick baking parchment.
3. Whisk the eggs and sugar on a high speed for 3-8 minutes until its pale thick and creamy.
4. Pour the chocolate mixture into the eggs and gently fold in with a plastic/rubber spatula.
5. Sift in the cocoa and flour and mix in thoroughly. Stir in the white chocolate until evenly distributed.

Pour mixture into lined tin and bake on the middle shelf for 40 minutes, if it wobbles it’s not quite done. So bake for further 5 minutes until top has a shiny papery crust and the sides are just beginning to come away from the tin.

Thank you Chi-Ling for this recipe

Apple Crumble

Ingredents:

• 6 Granny Smith apples, peeled, cored and diced
• 250g Demerara sugar   (187g for the apples)   (63g for the crumble)
• 200g plain flour
• 120g butter
• 1 tbsp. ground cinnamon

Method:

1. Put the apple chunks into a pan, add three quarters of the sugar, the cinnamon stick or clove and cover. Allow to stew gently for half an hour, stirring occasionally with a wooden spoon. Keep checking as they can easily burn at the beginning.
2. Check that the fruit is cooked by mashing it a bit with a wooden spoon. The apples should be soft but not puréed. Put the apples into the serving dish and allow to cool.
3. Set the temperature of the oven to gas 2. Mix the flour, remaining sugar (63g) and the butter with your fingers in a bowl until it becomes like a breadcrumb consistency. Cover the stewed apples with the crumble topping, without pressing down. Bake for approximately 30  minutes  or until the crumble is golden brown and crunchy.

Spoon a helping of crumble into a dish and serve with cream or ice cream.

Thank you William for this recipe

African Lamb Curry

Ingredients

Marinade

• 1 kg lamb
• 4tbsp Mild Bolst curry powder
• 3 garlic cloves – crushed
• 1 large onion – cubed
• 1 tsp thyme
• 3 bay leaves
• 1 tsp ground all spice
• 2 tbsp oil

• 4 tbsp butter
• 3 ¾ cups of stock/water
• 1 fresh chilli – chopped

Method

1. Marinade meat for 3 hrs/ overnight
2. Melt butter and add meat to brown for ~15 mins
3. Add stock and chilli and mix
4. Bring to the boil and then reduce heat. Cook until meat is tender.

Thank you Phan for this recipe

OFE-UGBA

Ingredients:

• 1/2 kg Beef
• 1 medium size Smoked fish
• 4 medium size Stockfish (cooked)
• 1 small bunch Ugu leaves
• 6 wraps Ugba
• 1 small size Onion
• 20 medium fingers Okra
• 1 tablespoon Dry pepper (ground)
• 1 small piece Potash
• 2 cooking spoons Palm oil
• 3 Maggi Cubes
• 2 litres Water
• Salt to taste.

Method:

1. Wash and slice okra into thin bit.
2. Season the beef with few slices of onion and a little salt, steam for about 10 minutes or till the juice dries up.
3. Add the remaining water and continue cooking. Add the pepper, Maggi Cubes, Fish and stockfish, stir and add Shred the Okra.
4. Crush the potash, pour into a bowl and add 1 tablespoon of water, Stir in the palm oil till the colour changes to yellow.

Thank you Kelly M for this recipe

(recipe taken from Nigeria Galleria)