Archives for March 2016
When I started blogging about food, I should probably have started with these delicious Fish Pies. This is because I sold them for a while during my university days. The first day I made them for sale, my course mates bought everything!
Oh the magic of flavourful fish rolled in pastry!
Fish pies are very similar to fish rolls. They are all pastry filled with fish with slight differences in the mode of preparation.
This is one meal that my Mom made me fall in love with. It looks great on party tables due to the exquisite blend of colour. I love the finished product to be crunchy in my mouth so I usually don’t overcook the vegetables. When it is ready, I eat with no guilt. Ha!
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I really loved the salad dressing. It was light and a little tingly. For the first time, I was able to eat Croutons (the little brown crunchy cubes) with my salad. Delicious!
Here is a very faint picture of baby girl and I at the restaurant. The lady on the left is my gorgeous sister-in-law. Hope you don’t mind seeing your pic here, Nata.
I had Lasagna Classico– it’s in the plate below in the pic. I totally loved it – it was cheesy and the tomato sauce was not acidic but plain to the taste. Above is Fried Shrimps which Mr N ordered.
Girl number 2 had spaghetti, tomato sauce and grilled chicken.
Girl number 1 had pasta, tomato sauce and shrimps with grapes on the side.
It was a lovely outing and it was nice for me to take a break from cooking.
Meanwhile, within the week, Mr. N walked in on baby girl and I totally knocked out on the couch. She was restless in the wee hours of the morning so I took her to the living room to play. He took a pic of us…
Throw in your flour, salt, sugar, nutmeg and milk.
Mix until you form a dough that’s not too hard. It should be soft and really stretchy. A hard dough will result in a hard loaf.
Put the dough on a floured surface.
Knead it for 5-10 minutes. You can knead for up to twenty minutes if you have more time. Time is not always my friend so I just knead for a few minutes. The kneading will improve texture and make your dough smoother.
Put your vegetable oil in a bowl.
Spread the oil round the bowl.
Put in your dough and let the oil rub all over it. This prevents it from sticking to the bowl while rising.
Cover with a plastic wrap.
Cover with a kitchen towel.
Keep in a warm place to rise for about one to one and a half hours. I usually put my oven on for about a minute then turn it off and let the dough rise inside. After it must have more than doubled in size. Open it up. Yes, yes, yes! Good things are happening!
Punch it down to deflate and form into a rectangle to fit your loaf pan. Grease your loaf pan and place bread inside.
Let it rise in a warm place again for about 30 minutes.
Bake in a preheated oven at 350 Degrees Fahrenheit for about 15-20 minutes or until bread gets a pale brown colour.
If you would like your bread to have a glossy/shiny look, beat and egg and brush the top of the dough just before baking.
CHECK OUT MY OTHER BREAD RECIPES:
- Milk Bread– The bread that needs no filling.
- Dinner Rolls– The rolls that make your ride on waves of ecstasy (what does that even mean?)
- Chocolate bread– The love of my life… and Mr N’s life… and the girls’ lives.
- Coconut Bread– The coconut lover’s dream bread.
Pour that into a bowl. It may start turning dark. Don’t worry, that is perfectly normal with bananas.
Now add in your garri and a little salt to taste.
Give that a good stir.
Now let it sit for about five minutes. During this period, the garri will absorb the liquid and the mixture will harden up.
Heat up your oil on medium heat in a pot. Now make balls like this and put into the oil.
Be careful not to overcrowd the pan.
Let the delicious balls fry until they are a nice brown colour.
Put on paper towel or any other thing to drain.