Healthy scrumptious bulgur Pancakes

Bulghur (also known as bulgar, bulgur, burghul) is a kind of dried cracked wheat which still has a lot of its fiber intact so it can be very filling and very easy for the body to digest. Although it recently started gaining popularity in healthy food circles, it has always been common in Middle Eastern and Indian Cuisine.

It can be eaten in several ways, e.g. steamed and eaten with stew, prepared like a hot cereal (e.g oatmeal), cooked like jolly or fried rice.
Today it will be prepared as pancakes. If you are feeling adventurous, you can switch or add to the ingredients e.g add mashed bananas or honey.

INGREDIENTS
2 Tbsp Overnight Soaked Bulghur (Simply put 1Tbsp of bulghur in half a cup of water and keep in the fridge overnight)
1 Egg
Half a cup of milk (liquid milk, if using powder simply measure after you have mixed it)
2 Tbsp Whole Wheat
A pinch of salt
A pinch of ginger powder (optional)
A pinch of any ground pepper (cayenne, cameroun...optional)
1 Tbsp Sugar (Honey can be used if worried about Sugar)
Cooking Spray
*Baking powder can be added also, I didn't add any in this one as I wanted the pancakes to be dense    like traditional Nigerian pancakes

 PREPARATION

 Mix all the dry ingredients together.

Mix in the egg and milk.

 Mix in the bulgur

 You should have a mixture that looks like this.

 Spray your pan. Use a non stick pan and place on heat.

 If you like a wide pancake pour in half of your mixture under low heat.

 When air bubbles start to form gently flip over with a spatula.

 In less than a minute it should be ready as the other side cooks real quick.

Serve with any fruits of your choice.

Spongy vanilla cupcakes recipe, that leaves you saying MY OHH MY!!!!!!!

Baking doesn’t have to be  complicated; with this simple recipe , you will be enjoying your cupcakes with your friends and family in no time.

Please - make sure you using muffin baking tin, it helps hold your cupcakes into shape… Also your cupcake case may alter the amount of cupcakes you bake.
                                                                         

Preparation:- Time 8mins                                                                                                                                Baking time 15-18mins

Ingredients  
*160g butter not margarine

*160g caster sugar (if using granulated sugar.. Make sure it is blended)
*160g self raising flour (sifted)
*3 large eggs
*2 tbsp. milk
*1 tsp. vanilla
*12 medium cupcake cases

Method;

Step 1. Measure all the ingredients ahead.

                  

Step 2. Place the cupcake cases into a baking mould, as well as preheat your oven to 160-180 Celsius or gas mark 4 

Step 3. Start by combining the butter and sugar in a bow, using a electric mixer or whisk

Step 4. After 5 mins, start adding in the eggs 1 at a time... While still whisking on high speed;  you need to incorporate as much air as possible, because we want the cupcakes fluffy and bouncy.

Step 5.  Start adding in the flour; mixing gently using a wooden or a metal spoon as you don’t want to lose the air already incorporated into the mix.  then add in the vanilla extract and milk….

Step 6.. Scoop the mixture into the cupcake cases, making sure they are half filled. Then bake for 15-18 mins

Step 7. Oooops.. I had to try one out. Once baked, get the tray out of the oven.. Let the cupcakes rest, never decorated a warm cake or cupcakes.

Finally product.. all decorated and looking fabulous

Authentic Edo bitter leaf soup recipe

On the blog today is bitter leaf soup the Edo way, boy oh boyyyy!!!! have I missed this soup. A friend made me remember it after such a long time.

I have a love, hate relationship with this soup... it taste so unique, but the colour does really really really put me off. With this recipe, I stripped it to bare by not making it fancy or adding un-required extras. 

Ladies and Gents, buckle your seat belt, we about to take off!!!

Ingredients

• 1 bunch of bitter leaves (some people cook on the cooker with water before using, I prefer to wash) washed and blend
• 85ml  Palm oil
• 11/2 Tablespoon crayfish
• 1 Tablespoon dried pepper (add more if required)
• 2 x 2 Knorr cubes (chicken or beef stock)
• 1/2 teaspoon calabash nutmeg/African nutmeg
• Oven grilled mackarel or any meat or fish of your choice

Method;

Step 1. Get all the ingredients ready (very important)

Step 2. Place a pot on the cooker, add some water (roughly 80ml)

Step 3. Once the water start boiling, add in the crayfish, dried pepper and calabash nutmeg

Step 4. Add in the washed, blended bitter leaf

Step 5. Add in the palm oil

Step 6. Add in the seasoning

Step 7. Then the fish......

Step 8. Stir all together and let it cook for 7-8 mins..... 

And finally,  its ready to be served with cold EBA

Easy peasy.... Healthy Weetabix cookies with some extra goodness

When bored, all I can think about is creating something yummy for my tummy. I love healthy eating, which doesn't need to be boring.. Hence why I came up with this delicious recipe just to show you can have YOUR COOKIES and EAT IT TOO!!!

Ingredients
100g Weetabix
100g plain flour or all-purpose flour
1 large egg
1tsp baking powder
50g dried mixed fruit
50g desiccated coconut
100g butter
1/2tsp cinnamon
65ml syrup..

Mixed all together, scoop unto a greased baking tray... Then bake till golden brown at  gas mark 5.. Allow to cool, then enjoy with a glass of cold milk

Designer local native stew.. the best alternative to ofada stew or ayamase

By NK's PASSIONS

É Fry ... This sauce is one of the best thing since slice Bread I tell You! 
I made it with an almost Rotten Tomatoes, loads of Onions and loads of pepper! 
And I used a Surinam version of Iru ... It smells just like Iru but not that strong .. It taste amazing!!! 

Ingredients

Tomatoes (slightly rotten🙊)
Fresh pepper
White and Red Tomatoes
Smoked Turkey 
Big dried Prawns 
Knorr & Royco cubes (Bullion) 
Palm and Olive Oil 
Iru/Ogiri/Évbarię but I used a Surinam version of Iru

Step 1. Get all ingredients together. 

Step 2. These are the Tomatoes, about 2 big balls of Onions .. About 8-9 fresh peppers ( trust me they are HT)!!

Step 3. I roughly blended it like this using the "Pause" button....

Step 4. Then boil for some minutes to dry the water out...

Step 5. Then added my Surinam Iru and Blended crayfish ... Then set aside

Step 6. Then in a pot ... Pour a bit of Olive oil (u can use any other type) ... Palm oil!!! Make sure the Palm oil is more ...

Step 7. Am using the Covering technique to bleach the oil (NB Please make sure you KEEP AN EYE while doing this please!!!

Step 8. After about .. 6-7mins ...

Step 9. Pour in your "White Onions" first .. Remember am using 2 types!!!  And fry for 2-3mins allowing the onions to flavour the oil

Step 10. Then pour on your .. Cooked pepper ..

Step 11. Followed by your .. Dried prawns and smoked Turkey (or whatever u are using) ...

Step 12. Stir and let it simmer for 2-3mins ....By now the whole house will be testifying

Step 13. Then add your stork Cubes ...

Step 14. Then allow it to cook for about 5-7mins.. If you noticed is drying out .. Just add a 'tiny' water...

Step 15Then you will notice the oil is kind of settling ontop ... Time to add our other onions ..

Step 16. Then add the 'Red Onions' I know you guys will ask why I do this .  I like my onions a bit crunchy and adding your Onions at this stages changes the game of the Sauce... 

Step 17. Just let it simmer for 3-4mins .. And taste for Salt !!!! See how the red Onions beautifies it

Step 18. I normally will add another Cube of Knorr or Maggi ... But I decided to use salt because Dried Prawn is an organic Food Sweetner...

Step 19. Native stew is incomplete without some Boiled eggs😬 In Margret voice ..slash some eggs and put inside