POTATO SALAD (HOMEMADE) RECIPE

INGREDIENTS

• 2 3/4 pounds sweet potato or baby red potatoes scrubbed 
• Kosher salt
• 1/2 cup mayonnaise
• 2 tablespoons distilled white vinegar 
• 2 teaspoons Dijon mustard 
• Freshly ground pepper 
• 2 scallions,thinly sliced
• 2 tablespoons chopped flat-leaf parsley 
• 1 celery rib, cut into 1/4-inch dice
  

PROCEDURES

• In a large saucepan, cover the potatoes with cold water and season the water with salt. 
• Bring to a boil over high heat and cook the potatoes until tender, about 15 minutes. 
• Drain and let stand until cool enough to handle, about 10 minutes. 
• Meanwhile, in a large bowl, whisk the mayonnaise with the vinegar and mustard and season with salt and pepper. 
• Stir in the scallions, parsley and celery.
• Halve the potatoes crosswise and fold them into the dressing. 
• Serve warm or at room temperature.

Salad

0

GERMAN APPLE CAKE RECIPE

INGREDIENTS

•  2 dessert apples, peeled, cored and sliced into thin wedges
• 1 tbsp lemon juice
• 125gbutter, softened, plus extra for greasing
• 140g golden caster sugar
• 3 free-range eggs, beaten
• 225g plain flour
• 2 level tsp baking powder
• ½ tsp salt
• 5 tbsp full-fat milk
• For the topping
• 1½ tbsp demerara sugar
• ½ tsp ground cinnamon

PROCEDURES

• Preheat the oven to 170C/150C Fan/Gas 3. Butter and line a 23cm round cake tin.
• Coat the apple wedges in the lemon juice and set aside.
• In a large bowl, beat together the butter and sugar, using an electric hand mixer, until pale and fluffy. 
• Add the eggs and beat until smooth. Sift in the flour, baking powder and salt and mix well. 
• Slowly add the milk, mixing well after each addition, until you have a smooth batter.
• Transfer the batter to the cake tin. Arrange the apple slices, flat-side down, on the batter in a spiral pattern.
• For the topping, mix together the demerara sugar and cinnamon. Sprinkle over the batter.
• Bake in the middle of the oven for 40–45 minutes, or until a skewer inserted in the centre of the cake comes out clean and the top is golden-brown. 
• Leave to cool for 15 minutes in the tin. Run a knife around the edges of the cake and turn it out of the tin onto a wire rack.
• Serve warm or at room temperature with whipped cream.

Recipes

0

Ogbono soup(dika nut) recipe

INGREDIENTS

• 1kg of Assorted Meat 
• 1 cup of Pumpkin leaves locally called ugu or Bitterleaf (chopped)
• 1 cup of dika nut locally called ogbono (ground)
• 300g of Dried fish
• 300g of Stock fish
• 1 cup of Crayfish (ground)
• 1 cup of Periwinkle
• 4-6 chopped Scotch Bonnet Peppers 
• Seasoning cubes
• 1/2 cup of Palm Oil
• 1 large onion (diced)
• Salt to taste
  

PROCEDURES

• Firstly, we wash,season and cook our assorted meat.
• When the meat is almost soft, add the stock fish, cook till tender and set aside. Do not discard the meat stock.
• In a different pot, boil your periwinkle with salt for 15 minutes and set aside.
• Heat up our Palm Oil in a clean dry pot until hot.
• Add in the grounded dika nut (ogbono). Mix the dika nut in the oil until it is well incorporated.
• Put on low heat, add meat stock, and leave to boil for a minute. After few minutes it's becomes thicker and starts to draw.
• Add more of the stock or water and leave to boil for 10 minutes, stir the soup constantly so that it does not burn at the bottom. 
• Add the cooked stock fish, assorted meat, seasoning cubes, chopped pepper, grounded crayfish and salt to taste.
• Mix well and leave to simmer for about 10 minutes without covering the pot. (If the soup is too thick add a little more water/stock).
• Add the chopped pumpkin leaves or bitter leaf and stir. 
• Simmer for 3 minutes and add salt if necessary.

Share your thoughts about the recipe

Soup

0

Chinese Green beans recipe

INGREDIENTS

• 1 lb fresh green beans
• 2 tablespoons peanut oil
• 1 teaspoon gingerroot, peeled, minced
• 1 garlic clove, minced
• 2 tablespoons water
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1⁄2 teaspoon brown sugar
• 1⁄2 teaspoon sesame oil
• 1⁄4 teaspoon crushed red pepper flakes
  

PROCEDURES

• Wash beans, trim ends and remove strings.
• Arrange beans in a vegetable steamer and place over boiling water.
• Cover and steam 5 minutes.
• Drain and plunge into cold water, drain again.
• Coat a large nonstick skillet (or wok) with peanut oil and heat until hot.
• Add gingerroot and garlic and saute 30 secs.
• Add beans, saute 5 minutes.
• Combine 2 tablespoons water and remaining 5 ingredients.Stir well.
• Add to beans, cook 30 seconds or until thoroughly heated, stirring constantly.

Stir fry

0