Blue Velvet Cake Recipe

So, I saw this while blogging on Instagram, Blue Velvet and I was like that's cool. I decided to browse the web for a recipe and here I found the perfect one on ADD A PINCH blog.

Drop your comments below on how this recipe turned out.
Follow on Instagram @NAIJABAKERS @BeckysWorldEvents on You Tube @beckysworldTV

Ingredients

• ½ cup Crisco
• 1 ½ cups sugar
• 2 large eggs
• 1 ounce royal blue gel paste food color
• 2 drops violet gel paste food color
• 2 tablespoons cocoa
• 2 ¼ cups all-purpose flour
• 1 scant teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 tablespoon white vinegar
• 
  
• Instructions

1. Preheat oven to 350 degrees F.
2. Grease and flour 3 8-inch round cake pans.
3. Cream together Crisco, sugar and eggs.
4. Make a paste of food coloring and cocoa and add to mixture.
5. Add salt and flour with buttermilk and vanilla.
6. Alternately add soda and vinegar; just blend, don’t beat hard.
7. Bake 25 minutes.
8. Cool cake thoroughly before frosting.

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How to prepare Fried Rice "Nigerian Recipe"

Is funny how it is called Fried Rice but the rice itself is never fried except the veggies which some chefs don’t even fry. Today on the blog, by reading this post you will learn how to prepare fried rice the easy and tasty way.

Ingredients
4 cups of White Rice
1 cup of Groundnut oil
1 tbsp margarine
3 cups of chicken, Turkey or Beef stock
2 cups cubed carrots
1 cup diced Liver (optional)
1 cup diced green ball pepper
1 cup chopped spring onions
2 cups Green pea
1 cup chopped bean pods
1/8 cup Curry powder
1/8 cup dried thyme
4 chicken stock cubes
2 tbsp mixed spice
1 tbsp tumeric powder (optional)
1 tbsp salt

Method
Par boil rice with salt and strain in Coriander , set aside.
Stir fry carrots, liver, ball pepper, spring onions, green peas, and bean pod in a frying pan using groundnut oil then add the margarine, add salt, stock cubes, mixed spice, tumeric, thyme and curry.
Pour stock into a pot add water that will cook the rice till tender but not too soft.
Add parboiled rice and leave to cook on medium heat , when the water is dried add the stir fried veggies and stir together with the cooked rice, reduce heat to low and cover to steam.
Your fried rice is ready to be served with fried chicken, beef, shrimps, salad, or anything you desire to serve with.

Watch full video on my YouTube channel 

How to make starch

Please click link to watch video
https://youtu.be/3ZN9D8rgi64

Visit "beckysworldcatering" on YouTube to watch.

How to cook the Nigerian Banga soup

Ingredients

4 cups of Palm kernel
Beef or fish of choice ( seasoned and boiled)
Dried bitterleaf
1 spoon each of with Beletete, aidan fruit, rohojie (just buy the already mixed spice in the market)
A stick of oburunbebe
1 spoon of black pepper
1 tsp Salt

Method
Wash the palm kernels
Boil till tender
Pour into a pounding mortar and stir till the oil separates from the kernels
Add boiling water to enable easy extraction
Sieve with a fine mesh sieve to separate oil from seeds
Pour into a pot and place on fire
Add the oburunbebe stick
Leave to boil till it thickens
Add beef or fish with stock
Add salt and stock cubes if necessary
Add bitter leaf
Add the Banga spices
Add pepper
Leave to cook and it is ready to serve

The above picture it is served with Starch

How to cook the Nigerian Coconut Rice

I extracted coconut milk from a fresh coconut. Check previous post on how to extract coconut milk.

Ingredients
4 cups of rice (parboil it)
Diced 4 medium sized carrot
Diced 10 sticks of bean pod
Diced 1 big onions
2 tbsp Margarine
Diced 6 Habanero
Diced 8 tomatoes
4 stock cubes
2 cups of Turkey stock
1 tsp Salt

Method
Put margarine inside a pot over low heat.
Add onions and stir fry.
Add diced veggies (bean pods, carrots)
Add pepper and tomatoes and leave to fry
Add stock cubes and salt
Scoop out the fried condiments and set aside.
Pour in the Turkey stock and coconut milk and bring to a boil.
Add the already parboiled rice and cover to cook till tender.
Pour in the already fried veggies and stir, reduce fire to medium heat and let it stem.
It is ready to serve

How to extract coconut milk using the mortar

I sliced and removed the coconut and poured it into the mortar, pounded it until it turned into tiny shreds, added water and sieved it using a fine mesh sieve and below is the milk extracted.

How to make the Nigerian Akara

Nigerian Akara.
Ingredients
3 250ml cups of Beans
4 pieces of Habanero
1 large Onions
2 Stock cubes (optional)
1 tsp Salt to taste
Groundnut oil to fry

Method
Pic 1. Peel the beans and separate the skin from the seed.
Add pepper and onion then grind to a paste like you see in pic 2.
Pic 2. The beans paste is ready. Add salt, stock cubes and I also added some sliced onions and mix thoroughly with a turning stick as shown in the picture.
Heat your oil and fry. I fried mine like pancakes using little oil so that way I can reduce my oil intake.
Pic 3. Final result and served with custard

How to make Chicken Curry Sauce

Ingredients

• 1-1/4 pounds boneless, skinless chicken breasts, cut into 1/4-inch strips
• Salt and freshly ground black pepper
• 2-1/2 teaspoons curry powder, divided
• 3 tablespoons vegetable oil, divided
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 cups low sodium chicken broth, best quality such as Swanson
• 1 tablespoon cornstarch
• 2 teaspoons sugar
• 1 cup frozen peas (no need to thaw)
• 1/4 cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)
• 1/4 cup chopped fresh cilantro
• 
  
• Instructions

1. Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder.
2. Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
3. Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more.
4. Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
5. Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.

How to make the Korean Crab Soup

Ingredients

Serves: 4

• 1 pound of cleaned Korean flower crabs (frozen or fresh), cut into chunks (or substitute with your local crab)
• 7 large dried anchovies, guts removed
• 5 ounces peeled Korean radish (ordaikon radish), sliced thinly
• 4 ounces of zucchini, sliced
• 1 green onion, sliced
• 1 green chili pepper, chopped
• 1 red chili pepper (optional), chopped
• 4 garlic cloves, minced
• 1 small onion (4 ounces), sliced
• 2 tablespoons Korean fermented soybean paste (doenjang)
• 1 tablespoon Korean hot pepper paste (gochujang)
• 1 to 2 teaspoons hot pepper flakes(optional)
• a few chrysanthemum greens (or substitute with basil leaves)

Directions

Total cooking time 35-40 minutes

If using frozen crabs

1. Thaw the crabs out in the fridge for a couple of hours.
2. Take them out. Cut the tips off the legs and cut the crabs into bite size pieces.
3. Rinse in cold water and strain.

Make kkotgetang

1. Put the anchovies in a bag or tea strainer to keep them together. Add to a pot with 3½ cups water. Add radish, soybean paste, and hot pepper paste. Boil for 20 minutes over medium heat.
2. Remove the anchovies.
3. Add onion, zucchini, green onion, garlic, green chili pepper, and the crab. Cover and cook another 15 minutes over medium high heat until the crabs are well cooked and the radish looks translucent.
4. Stir the stew with a spoon. Add the extra 1 teaspoon hot pepper flakes if you want it.
5. Add chrysanthemum greens and red chili pepper as a garnish. Remove it from the heat and serve hot with rice and a few more side dishes.

How to make Plantain Frittata

Ingredients

• 1 tablespoon canola oil
• 1/2 medium onion thinly sliced
• 1 scotch bonnet pepper diced sub hot sauce
• ½ red/green bell pepper stem, ribs, and seeds removed, then thinly sliced in strips
• 1 small tomatoes
• 1 teaspoon minced garlic
• 1 teaspoon paprika
• 1 teaspoon Fresh thyme or any herb
• 2-3 ripe plantains
• Coarse salt and ground pepper
• 6 large eggs
• 1 avocado optional
• optional
• 1/2 -1 cup sausage chopped

Instructions

1. Adjust the oven rack to the middle position and preheat oven to 350 degrees F. Grease a 10- inch baking pan or muffin pan, set aside
2. Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain, peel only as deep as the peel. Remove plantain peel by pulling it back. Slice the plantains into desired shape and size
3. Place them on the baking sheets in a single layer; spray lightly over the plantains using the canola oil spray and bake, turning over slices, after 8 minutes for about 12- 20 minutes or till golden brown, depending on your oven.
4. While the plantains is baking, heat a medium sauce pan over medium high heat and drizzle with 1 Tablespoons of canola oil. Add the onions, tomatoes, green pepper and cook for about 4-5 minutes.
5. In a large bowl whisk eggs, add sauté vegetable mixture, season with salt and pepper according to preference.
6. Pour mixture into a greased 10-inch baking pan. Layer the baked plantains and sprinkle the parsley in the baking pan.
7. Bake in the oven for about 30-40 minutes; until mixture is firm in the center.
8. Let it cool for a few minutes; top with avocado if desired

How to make Beans and Yam Porridge

Ingredients
1 cup of picked brown beans
15 tiny chunks of fresh yam
4 tbsp palm oil
1 cup of blended tomato and habanero paste
2 stock cubes
1 tsp salt
1 medium onion
6 cups of water or as desired

Method
Wash pre picked beans and place on fire.
Slice  in the onions and leave to cook on medium heat till beans becomes very soft.
Add the yam and cover till yam becomes tender.
Add palm oil, salt, stock cubes and tomato/pepper paste.
Leave to boil on low heat and until the palm oil look well blended in.
Stir well and is ready to serve.

How to prepare Chicken Tika Masala

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons fresh ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 1 teaspoon salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers

• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro
• Add all ingredients to list

Directions

• Prep
  30 m
• Cook
  50 m
• Ready In
  2 h 20 m

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.