Monday, 15 December 2014

Holiday Treats Loading - Sweet Candy Corn

This week's episode on the YouTube channel is all about making sweet candy popcorn.

With the holiday season in over drive, there will be lots of guests popping around, family time watching movies or playing games. This recipe is perfect for serving as a snack. You can make a lot of this and bag in portions and store in the fridge - ready to be popped out when anyone is peckish.


Friday, 12 December 2014

Tweet Chat with MedPlus Pharmacy

Join me and the good people of MedPlus Pharmacy at 6pm today for a tweet chat on food, health and everything in between.


Wednesday, 10 December 2014

New Video: How to Get Rid of the Smell of Garlic

The new video on my channel is on a kitchen tip that I think we all need to have in our arsenal. How to get rid of the smell of garlic.

Please subscribe and comment on the channel.


Monday, 8 December 2014

From Farm to Table - Or in this case - From Garden to Table

My green thumb project is going so very well. Look what I harvested from my little garden....
Peppers. 2 kinds of peppers. Long green chilies and scotch bonnet peppers. The scotch bonnet peppers are at different stages of the ripening process and this means different flavor and heat profiles. After picking this bowl full, I knew I wanted to blend some and add to some ginger and garlic for a condiment blend for the freezer.
I also wanted to try my hand at making my own hot sauce. Back in the day, hot sauce was red or green and vinegary. Usually found in the US with the most popular brands being Tabasco and Franks. People use hot sauce to add extra oomph to their meals or to coat chicken wings to make buffalo wings et al. While I like heat, I am not a big fan of this overly vinegary hot sauce.
Over the last few years though, an evolution of hot sauce has happened. There are now full of flavor varieties with fruit, or sweet versions or with varying levels of heat using 'handle with gloves only' peppers like the ghost pepper and active hot head movements. There are artisan companies making excellent products and selling at farmers markets or specialty stores giving the bigger companies a run for their money.
I decided to use some of my precious stash in my own recipe - after reading countless recipes online, I took some elements for a starter recipe that I hope will result in me making different kinds using produce from my garden.
In a pot, I rough chopped 1 onion, added 5 green scotch bonnet peppers, 2 red scotch bonnet peppers, 3 yellow scotch bonnet peppers, 10 long green chilies, a tablespoon of blended garlic and 2 cups of water and set on high heat for 10 minutes. After 10 minutes, everything should be getting nice and soft. I added 3 tablespoons of apple cider vinegar and 2 tablespoons of granulated sugar. Stirred everything together and boiled for another 10 minutes.
I turned the heat off and let everything cool down. Once cool, I added the veggies to a blender and just a bit of the liquid leftover from the boiling process and blitz till smooth. I added a little bit more of the liquid to thin out the mix. Then I transferred to a handy squeeze bottle to be used over everything. Can I just say how delicious this hot sauce is. Its hot but not overwhelmingly so since its the red peppers that pack the most heat and I didn't use a lot of them. The yellow peppers and the long green chilies have a smoky flavor and the addition of the vinegar and sugar balance the flavors out and add a subtle sweetness to the sauce. Delicious.

Using the sauce on grilled chicken and meats - amazing. Even added to some salad dressing for a super salad - fab. I took it a step further by using on something that has been haunting me for months. A friend asked me what else avocados could be used for and I had a few ideas but with the holidays coming and the bakery in overdrive, deadlines looming et al, this blog and recipe testing have suffered. Last Sunday after a visit to my neighborhood farmer's market, I had a ripe avocado to use.
Cut avocado in half and remove center stone. Place both halves in an oven proof dish. Season the avocado generously with salt. Carefully crack an egg into each cavity of the avocado. Its like God created the avocados for this purpose. Perfect fit. Place in an oven set at 350 degrees and bake till egg gets to your preferred level of doneness. Mine - well gone (10-12 minutes in the oven). Hubby's - jiggly and runny (about 7 minutes in the oven). 

Once ready, I drizzled that delicious hot sauce all over the avocado egg cups. Holy moly. We went from oh nice to amazeballs.

Absolutely delicious and a lovely start to a lazy Sunday.


Monday, 1 December 2014

How to make my "Citrusade"- New YouTube Video

Its Monday. And that means a new 'webisode'.

With the holidays just round the corner, there are bound to be tons of guests and I like having different mixed drinks in the fridge to serve - better than store bought soda. This week I show how to make a not too sweet mixed drink with an unexpected ingredient to make your taste buds sing.


Saturday, 29 November 2014

Video - Suya Salad Cups

I got the funniest email. 'Mr Obi' said he was too lazy to click on link to YouTube videos. He asked why I don't have them on the blog. The part about lazy fingers had me laughing for a good 5 minutes. I get the message. I shall post the videos on the blog going forward.

Don't forget to subscribe.


Friday, 28 November 2014

Compound Butters....

Compound butters are an excellent way to integrate interesting ingredients into butter and enjoy delicious tasting spread on different foods. All you need is butter at room temperature and whatever add-ins you like. This means that the possibilities are endless. You can have sweet versions with honey or chocolate or pureed fruit. Or savory versions with different fresh herbs or garlic or chilies or even boozy versions with drops of Irish cream or cognac.
Pictured below: Corn muffins and strawberry butter - Compound butter made by adding pureed strawberries to room temperature unsalted butter
Pictured below: Garlic herb toast. Compound butter made by mixing pureed fresh garlic and dried Italian herb blend into salted room temperature butter. Spread butter blend generously on sliced bread and put under the broiler for 5-7 minutes. You can use this blend on dinner rolls or baguettes and serve with pasta

You can make different kinds of butters and store in the fridge until the butter firms up. If you are big on frou frou presentation (lol), put the butter blend on cling film and roll. Keep in fridge till the roll firms up. Slice to serve.