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How to Make Homemade Italian Meatballs/Meatloaf Roll (spicy)

This Spicy Italian meat loaf is Everything! The flavours are Exquisite! I accompanied the meat loaf with garlic buttery boiled potatoes, onions and tomatoes salad with olive oil drizzle, cucumber and lettuce, the combo is a match made in heaven! This is a Pictorial recipe because I know you would like to try.

Ingredients:

Olive oil for greasing (use any)


125g chorizo or Italian sausages

175g red onion ( use any)

2 garlic cloves

450g minced beef

5 level tbsp chopped fresh parsley

Salt and pepper

150g fresh white breadcrumbs (I used 50/50 bread) and Save another 125g for the final bits.

150ml passata (I used dolmio, you can use tomatoes if that's what you have)

75g cheese

2 eggs & 1 egg yoke (save the white for the finals)

Method:

First and foremost please wash your hands well as this involves mixing/kneading.

1. Take crusts of your bread & cut into a blender.

2. Give it 5sec whiz

Like so

3. Set aside

4. Chop onions and set garlic for crushing

5. Get parsley ready & chop

6. Get a foil and brush it with oil and set aside

7. Be generous with the brushing for easy removal in the end then get a bread tin ready.

8. I didn't have passata so I used dolmio. You can also substitute with blended plum/tomatoes ( don't be a recipe robot oh, lol)

9. Chop the chorizo

10. Now in a bowl, add the mince, salt, pepper, seasoning, tomatoes, onions, parsley, the bread scrumbs, 2 eggs & a yoke.

Like so

11. Crush in the garlic

12. Add the tomatoes and give it a good mix with your hands

13. Till it comes together

14. Mix well again like this into a big ball lol, set this aside

15. The other part of the bread crumbs is for the topping. I ran out normal bread so I used a breadcrumb I found in my cupboard.

16. This is from Lidl, you can use bread still as thats what the recipe says.

17. Add the cheese & the egg white

18. Mix till it comes together

19. Now lay the mince to form a rectangular shape on the oiled foil using your hands. Please ensure your foil is long enough to wrap round nicely.

20. With your hands lay/ spread on the cheese mix.

21. Fold in the from the side towards you 1st

22. Bring the other side of the foil to wrap around it

23. Gently flip it over to tighten

Like so

24. Place nicely and firmly in the loaf pan

25. I made 2 so I can freeze one ready for another day as I doubled the recipe. Worth doing as the process can seem too long but trust me it is worth all the time.

26. Place in the oven and cook for 1 hour. At 180 degrees.

27. After an hour this is what you get. You will need to pop it back into the oven with foil open to brown/crisp up for 15mins

28. Final product after browning , garnished with parsley and on a bed of lettuce ready for the table

Slice and serve with whatever you like. But you will miss out on this heavenly combo if you don't have it like this, I did same following the recipe and oh my goodness gracious...it was Everything! Enjoy!

How to Make Gizdodo - Nigerian Snack

Gizdodo is a native snack but sure you're going to love. Gizzard is the basic ingredient. Others include plantain, pepper, tomatoes, fried pepper, spring onion and green bell pepper.

Method:

1. Wash, season and boil gizzard. Afterwards dice, fry and set aside.

2. Dice and fry plantain.

3. Blend pepper, tomatoes and onion.

4. Fry pepper with groundnut oil, then add gizzard, then plantain 3mins after.

Let this simmer for 2 mins then add finely chopped green bell pepper and spring onion.

It is basically for garnishing so 30secs is enough to keep it on fire and gizdodo is ready.

How You Can Store a Bag Full of Ground Ogbono for Years

Wonder how you can preserve grinded ogbono to last a year or more? We've compiled the best "nigerian ways" to store and keep grinded ogbono.

1. Spray it on a tray.

Just dry in a cool place for some days. When it's very dry put it in a closed-fitted container.

2. Dry and preserve with salt.

3. After drying it, you can put it in a plate, use red pepper to cover the entire surface and close the container. It will last long for you.

SPECIAL NOTE: Lay the container you want to use with old newspaper, add your ogbono and cover it with newspaper then cover up in air tight and keep in fridge/freezer.

How to Make Ayamase Nigerian Stew

Ayamase is an ofada stew made with green tatase/tatashe (Red bell pepper) and Ata rodo (Scotch Bonnet) with onions.

You blend the Ata rodo, Tatashe and onions altogether and pour in pot to dry up the water.

Bleach your palm oil and pour the pepper inside.

Add your salt and maggi to taste , iru/dawadawa/locust beans (optional), and you add your diced fried/grilled/boiled assorted meat and steam up.

Food is ready.

Note: It depending on your taste whether you like it boiled or fried and whether you like it spicy or not.

SECOND METHOD:

Boil your assorted meat and dice them.

Defrost your spinach first (If you buy the frozen one from), then blend some amount of tatase, rodo and onions (you may also add little plum).

Heat up your palm oil and add your blended pepper, maggi, salt and your locust beans/iru/dawadawa.

Leave it to cook then add your assorted diced meat. Leave it to heat up and add up your spinach, stir it and leave it to steam up for another few mins.

How to Make Strawberry Banana Smoothie with Yogurt and Ice

Strawberry & Banana Smoothie

Ingredients

1 ¼ cup fresh strawberries;

diced (frozen strawberries may be used)

Got mine from Shoprite

2 ripe bananas, sliced

¾ cup milk or yogurt

½ cup ice cubes

How to make

Prepare strawberries, wash thoroughly and dice into pieces.

Cut bananas into 1 inch slices

Place strawberries and bananas into a blender.

Note: Reserve a few strawberries for garnish

Add ice cubes and choice of milk

Mix ingredients on low until well blended.

Serve immediately (Serves 2)

How to Make Moist Vanilla Sponge Cake (recipe with oil)

Want to make vanilla sponge cake from scratch? Here's a simple recipe procedure.

Ingredient:

5 Large Eggs at room Temp

Sugar 400g

Whole Milk 8 fl oz

Butter 112g at room Temp

Vanilla Extract 1 Tablespoon

All Purpose Flour 260g

Baking Powder 10g (2tsp)

Salt 2g (1/4tsp)

Mix Method:

In the bowl of your Kitchen Aid mixer whip the eggs on high speed with the whip attachment until foamy, then gradually start adding in your sugar very slowly.

The eggs will take about 5 minutes to reach the ribbon stage if you're using a good stand mixer but it will take a longer time if you are using a hand mixer, so in the meantime you can heat your milk and butter together in the microwave or on the stove top and reserve to keep warm- you will want to add this to the mixture below.

Also have your flour and baking powder and salt sifted together to aerate and lighten.

Ribbon Stage

The ribbon stage is a stage where the egg/sugar mixture is very light in color, very thick and when you lift your whip attachment and the batter runs back into the bowl it makes a ribbon effect before disappearing back into the mixture.

You can also do a any shape pattern with the mixture and if it stays visible for a few seconds before disappearing you know you have achieved ribbon stage. You can add your vanilla extract and mix for like 30secs.

At this point add in all of the dry ingredients at once with the mixer off so you do not have a flour shower all over your kitchen!

On low speed mix in the dry mixture.

You can gradually go up to a higher speed to make sure it is all incorporated evenly.

Next you will prepare a liaison with the hot milk and melted butter mixture.

A liaison is a technique in which rather than dumping the liquids straight into the main batter causing deflating of this delicate foam we took such care to achieve; you will take out about 2 cups of the cake batter into a separate mixing bowl, and with a hand whisk add the hot liquids to THAT 2 cups of batter.

Whisk it all together and then proceed to add this liaison to the orginal cake batter in the Kitchen Aid bowl.

Bake this cake at 350 degrees F for about 35 minutes or when it turns golden brown.

How to Remove Snails From Their Shells

There are many ways to remove dead or live snail from their shells and all results to one particular thing; snail meat.

The methods here are almost the same but we provide several of them for your advantage. So that you can choose the one very flexible to what you have and where you are.

Tip 1: Break the shells. Remove the bottom of the snail with the shell just a little part. Put removed snails in hot water for a while. Wash slime thoroughly with salt. Boil or fry till cooked. You may also boil it when cooking rice or other desired meals.

Tip 2: Put them inside water and boil for some minute (live or dead ones). Then remove the shell from the snail and wash with alum or lemon until pure and you can fry it with vegetable oil.

Tip 3: Pour it directly into a boiling water with the shell and allow it to cook for 10min. Pour into cold water and remove it 1 after the other using a sharp object like a pin or a fork by plugging it out. There after remove the physes and use lime orange to wash to remove every other physes.