The Cook Blog: Jollof

Hey, I know I usually bake - I do love to bake but today I decided to cook something - I love cooking different kinds of schools from all over the world. The Dish I picked today is Jollof; which originates from Ghana, West Africa. Its one of my favourite foods, its lovely and so delicious.  


Recipe: (Serves approx. 10)
5 cups of rice
2 tin of tomatoes 
1/2 tin of tomato paste
1 medium sized onion
1 spoon of salt
1 or 2 spoons of hot grounded pepper 
3 large spoons of oil
4 maggi cubes (optional)
2 or 3 habanero chili (only add 1 if you like milder dishes - but it really isn't that hot - especially when you blend it, it adds amazing taste)


Handy hint: Use Air tight pot - so the steam will not escape. Or if you don't have a an air tight pot use a a plastic bag to trap the steam. 


First Step: Pour oil in a large pot, when oil is simmering add the hot grounded pepper, salt.  Crush Maggi cube before adding. 


Second Step: Blend the Onion, habanero and tomato - add to the pot stir vigorously. Put the lid on the pot for approx. 10min


Third Step: Wash the rice thoroughly and add to the rice slowly whilst mixing the contents. 


Fourth Step:  Add 2 and a half cups of water - stir vigorously. Place lid back on pot and wait for 20 minutes - do not take the lid off else the steam will escape. 


Fifth Step: Stir vigorously - make sure rice on the bottom comes to the top. If needed add more water. Wait for another 10 - 15min. 


Bon Appétit

The Cook Blog: Chocolate Chip Oat Biscuits

Hey, I am baking - when am I not baking! Seems my sweet-tooth is playing up again - well not just me - my siblings as well - they love it - it was so hard to get one biscuit to take a picture of!!! As soon as I made them they all came to the kitchen - I literally blinked and they where gone! Next time I should bake more - note to all bakers if you have siblings or friends - make more biscuits!!! Anyway let me get on!

Recipe:(Serves approx. 60)


4oz (115g) plain flour
1/2tsp bicarbonate of soda
1/4tsp baking powder
1/4tsp salt
4oz (115g) butter or margarine - at room temp
4oz (115g) caster sugar
3 1/2oz (100g) light brown sugar
1 egg
1/2tsp vanilla essence
3oz (85g) rolled oats
6oz (170g) plain chocolate chips

First Step: Preheat oven at 350oC/180oC/Gas mark 4
Grease 3-4 backing trays.

Second Step: mix sugar and butter until fluffy

Third Step: Add bicarbonate of soda, baking powder and salt.

Fourth Step: Add eggs - stir vigorously if using wooden spoon

Fifth Step: Sift flour and add vanilla essence then beat until thoroughly blended

Sixth Step: Stir in rolled oats and chocolate chip mix well. the dough should be crumbly

Seventh Step: Drop heaped teaspoonfuls onto the prepared baking trays - space the dough about 1in (2.5 cm) apart. Bake for approx 15 minutes - (until biscuits are firm around the edges but soft to touch in the center) with a slotted spatula, transfer the biscuits to a wire rack and let cool.

ENJOY!!!

The Cook Blog: Chocolate Fairy Cakes

Hey, I am baking again, I loved making the Fairy Cakes they where delicious - I was really happy with these, I guess cause I have such a sweet tooth.

Recipe: (Serves approx 24 people)

4oz(115g) good-quality plain chocolate, cut into small pieces (I used cadburys chocolate)

1 tablespoon of water

10oz (300g) self-raising flour

1teaspoon backing powder

1/2 teaspoon bicarbonate of soda

pinch of salt

10oz (300g) caster sugar

10oz (300g) butter or margarine - room temperature (I used stock margarine - you don't have to use all the margarine)

Half a cup of milk

3 eggs

Buttercream


First Step: Preheat oven at 350oF/180oC/Gas mark 4. Set paper cases in the cupcake tins

Second Step: Mix sugar and Butter into a bowl (preferably an electric mixer) If you don't have a food processor or electric whisk use a wooden spoon. Mix until light and fluffy.

Third Step: Add the eggs and and mix until fluffy.

Fourth Step: Add bicarbonate of soda, backing powder and the pinch of salt, vanilla essence and milk stir vigorously

Fifth Step: Add flour slowly (very slowly) whiles mixing.

Sixth Step: Put the pieces of chocolate into a ball place on-top of a pan of simmering water. Heat until melted and smooth - don't stir too often! Remove from heat and add to mixing bowl.

Seventh Step: Divide the mixture evenly into the paper-cases (use two spoons, one table one teaspoon to get mixture out of the bowl and into the cases)

Eighth Step: Bake for approx 20-25 minutes (to test if cake is ready, put a knife into the center of the cupcake if the knife comes out clean the cake is ready)

Ninth Step: Cool cupcakes on a wire rack for approx. 20 minutes

Tenth Step: When cakes are cool, Ice the top of each cake with Buttercream - swirl it into a peak in the center

Buttercream

recipe for Buttercream:

4oz (115g) butter (unsalted is preferable) at room temp. 

8oz (225g) icing sugar - sieved 

1 teaspoon vanilla essence 

approx. 2 tablespoons water

drop of strawberry favouring OR

chocolate favouring

First Step: Put the butter into a deep mixing bowl and beat it with a fork or wooden spoon until it is soft and pliable.

Second Step: Gradually add the icing sugar and beat. Continue to beat until the mixture is fluffy.

Third Step: Add the vanilla essence and a teaspoon of water. Beat until smooth and of a spreading consistency. Add coco pwder or strawberry flavouring if desired. If the mix is to thick add some more water, if the mix is too thin add more icing sugar.

The Cook Blog: Cottage Pie

Well Hello again!
I have decided to start my very own Cook Blog (Blog not Book! hehe). So twice a week I shall cook something and put it up - after all food is a basic human right and one should know how to cook!
This week I decided to Bake a Cottage Pie, its pretty standard and very delicious. If anyone wants me to cook something I will very glad to do so just comment.

Recipe: (Serves approx 4 people)
2oz (55g)butter
1 large onion, finely chopped
1 celery stalk, finely diced
1 large carrot, finely diced
1lb (450g)lean minced beef
1 tablespoon plain flour
8fl oz (240) hot beef stock
2 tablespoons chopped fresh parsley
1 tablespoon tomato puree
salt and pepper
2lb (900) floury potatoes, peeled
3-4 tablespoons milk
2 teaspoons spicy brown mustard

First step:Cut up the Carrot, Celery and Onion. Then melt the butter in a frying pan over moderate heat. Add the onion, celery and carrot. Stir occasionally. When The onion is soft.

Second Step: Add the minced beef and fry. Stir until thr beef is brown and crumbly.

Third Step: Sprinkle the flour evenly over the surface and stir evenly into the meat and veg.

Fourth Step: Gradually add the stock. Stir well. Add the tomato and puree. Add salt and pepper if needed.
Handy Hint: The Stock comes in a powdery form add hot water to it to prepare. Use measuring cup.

Fifth Step: Change fire to a simmer. Cover with a lid. Stir occassionally for approx 30 minutes

Sixith Step: Meanwhile, Cook the potatoes in boiling salt water until they are soft. Drain excess water.

Seventh Step: Put the potatoes in a bowl and mash them . Add butter and milk to make a soft fluffy texture. Add salt as required. Handy Hint: keep tasting mash - add as much butter and milk to your own personal taste

Eighth Step: Preheat oven at 400F/200C/gAS MARK 6

Ninth Step: Stir the mustard into the beef mixture. Take off the fire and put the mixture into a baking dish. Spread potatoe mix onto the beef mix.Cover entire dish especially the sides . Mark with forks if you want  Bake for approx 20-25 minutes. Serve hot!

Intoduction

Hello all
Annabel here, this is my very first blog post so I thought I'd start off by saying hi
Hello, my name is Annabel Ashalley-Anthony, I'm 20 years old, I am currently on my summer hoilday so I might be blogging more than nessecary. (so I apologize in advance) I am studying English Literature and Creative Writing, I'm in my second year. (The honeymoon period) hehe.
I love reading and writing - those are my favourite things to do, they are my life, my life's ambition is to be an Authour. I also love cooking - baking to be specific - I shall posts some recipes. I am a blue belt in Karate but I am still practicing hopefully I will be a black belt one day.
That's just me for now.