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MADE cuisine, DreamVille: House 35, 2nd Avenue ALD Housing Estate. Gwarimpa, Abuja (2026)

22/07/2016

living healthy can never be reemphasized, find the time to:
-Make appointments with your doctor and dentist.
-Gauge your girth.
-Keep a food diary.
-Assess your activity.
-Check your mood and energy
-Consider your social network.... and then we can begin the journey to a healthy living

22/07/2016

Have a feel of that amala joint near you today.....

11/08/2015

Colorful cakes call us on 07061615961 Birthday celebration, wedding

26/04/2015

Crunchy Pear & Celery Salad

Crisp pears are tossed with Cheddar cheese and pecans in this delicious salad. For an Italian twist, try a good Parmesan with some toasted pine nuts or to go British use crumbled Stilton and toasted walnuts.

Yield: 6 servings, 1 cup each
Active Time: 25 min
Total Time: 25 min

Ingredients
4 stalks celery, trimmed and cut in half crosswise
2 tablespoons cider, pear, raspberry or other fruit vinegar
2 tablespoons honey
1/4 teaspoon salt
2 ripe pears, preferably red Bartlett or Anjou, diced
1 cup finely diced white Cheddar cheese
1/2 cup chopped pecans, toasted (see Tip)
Freshly ground pepper, to taste
6 large leaves butterhead or other lettuce

Preparation
1. Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
2. Whisk vinegar, honey and salt in a large bowl until blended.Add pears; gently stir to coat. Add the celery, cheese and pecans; stir to combine. Season with pepper. Divide the lettuce leaves among 6 plates and top with a portion of salad. Serve at room temperature or chilled.

Tips & Notes
Make Ahead Tip: Prepare salad without pecans up to 2 hours ahead. Stir in pecans just before serving.
Tip: To toast chopped pecans, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly
browned, 2 to 4 minutes.

Nutrition
Nutrition Per Serving
calories 215
fat. 13 g (5 g sat, 4 g mono)
cholesterol 20 mg
carbohydrates 20 g
protein 5 g
fiber 4 g
sodium. 240 mg
potassium 219 mg

25/04/2015

For deliveries on birthdays parties and other events. Confectionery and small chops are readily available at a wonderful and awesome package. Contact us on 07061615961 Pin 7FD4B8D8

16/04/2015

A professional and experienced Chef is needed. Pls contact us on 07061615961 Pin 7FD4B8D8

15/04/2015

For your events, birthdays and office celebrations delivery of small chops and confectionery call us on 07061615961 Pin 7FD4B8D8

06/03/2015

MADE CUISINE WEEKEND SPECIALS
Fennel and Cinnamon-Rubbed Roast
Chicken and Lemons With Potato
Wedges

YIELD: Serves 4
ACTIVE TIME: 20 minutes
TOTAL TIME: 2 hours
SPECIAL EQUIPMENT: Roasting pan, mortar and pestle or spice/coffee grinder

Ingredients
• 1/4 cup whole fennel seeds, toasted until fragrant
• 1 teaspoon whole coriander seeds, toasted until fragrant
• 1 teaspoon whole black peppercorns, toasted until fragrant
• 2 teaspoons cinnamon
• 1 teaspoon kosher salt, plus more for seasoning
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground allspice
• 1 teaspoon ground ancho chile powder
• 2 1/2 tablespoons extra-virgin olive oil
• 1 (5-pound) whole roasting chicken
• 6 medium red-skin potatoes, scrubbed and cut into wedges
• 3 lemons, halved
• 1/2 cup dry white wine
• 1 tablespoon unsalted butter

Procedures
Adjust oven rack to lower-middle position and preheat
oven to 375°F.
Using spice grinder or mortar and pestle, grind fennel
seeds, coriander seeds, and peppercorns. Transfer to a
small bowl and stir in cinnamon, salt, cayenne, allspice, and ancho chile powder.
Set chicken in a roasting pan and rub all over with 1
1/2 tablespoons olive oil and a liberal amount of spice mixture. In a large bowl, toss potatoes with remaining 1tablespoon olive oil and spice rub, then arrange in pan around chicken. Roast chicken, basting chicken and potatoes occasionally, for 30 minutes. Add lemon halves
to roasting pan, and continue to cook chicken, basting occasionally, until thickest part of breast close to bone registers about 30 minutes. Transfer chicken to carving
board and let rest 15 minutes.
Meanwhile, skim fat from juices in roasting pan. Set pan on stove top over medium-high heat. Add wine and bring to a boil, then reduce heat and simmer until reduced by half. Swirl in butter and season with salt.
Carve chicken and serve with potatoes, pan gravy, and
roasted lemon halves, for squeezing on chicken.

This goes a long way in bringing Family together in a convivial and loving atmosphere.

07061615961 Pin 7FD4B8D8

06/03/2015

MADE CUISINE WEEKEND SPECIALS
Spaghetti with Sauteed Collards and Bacon

Ingredients
6 slices bacon
2 tablespoons extra-virgin olive oil
5 cloves garlic , finely chopped
1 large bunch collard greens , thinly
sliced (about 1 pound)
Kosher salt and finely ground black
pepper
1 pound spaghetti
1/2 cup finely grated Parmesan
3/4 teaspoon dried red pepper flakes

Total Time:40 min Serves: 6

Directions
Cook the bacon in a large, heavy skillet over medium heat until crisp, about 8 minutes. Transfer the bacon with a slotted spoon to a
paper-towel-lined plate.
Add the oil to the fat in the skillet and increase the heat to medium-high. Stir in the garlic and cook until very fragrant and golden, about
1 minute. Stir in the collards , 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, turning with tongs, until the collards are tender
and bright green, 3 to 4 minutes.
Meanwhile, cook the spaghetti in a large pot of boiling salted water . Reserve 1 1/2 cups of the pasta cooking water, and then drain the pasta.
Toss the spaghetti with the collards and some of the reserved pasta cooking water. Toss in the cheese and season with salt and pepper.
Crumble the reserved bacon over the spaghetti and serve sprinkled with the red pepper flakes .
Serve.....

This makes for a great family weekend meal.

You are MADE
Have a MADE Weekend
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06/03/2015

MADE CUISINE WEEKEND SPECIALS

Chile Spiced Chinese Noodles

Recipe
1 (1-pound) bag fresh Chinese noodles
grape seed oil for the pan and to toss with noodles
1 cup thinly sliced onion
1 tablespoon ginger pulp
1 tablespoon minced garlic
4 cups thinly sliced Kool Cabbage (Napa is great too),washed and dried
4 cups thinly sliced G*i Lan, washed and dried
½-pound boneless chicken breasts or thighs, cut into bite-sized thin strips
2 tablespoons unsalted butter
1 tablespoon, plus 1 teaspoon chile paste
1½ teaspoons Chinese black vinegar
Sea salt and freshly ground black pepper

Time:40 mins Serves about: 8

Preparation

1. Bring a large pot of water to a boil and add
the fresh Chinese noodles. Immediately stir
with a fork to be sure they don't stick
together. Let them cook just until they're
tender, about 3 minutes. Drain, add them
back to the pot, and toss them with grape
seed oil. Set aside.
2. Coat the bottom of a large sauté pan with
grape seed oil and place it over medium
heat. Add the onions, garlic and ginger.
Cook, stirring periodically, until the onions
are soft, about 7 minutes.
3. Add the G*i Lan and cabbage and stir. Cook
until all of the greens are wilted, about 5
minutes.
4. Then use a spatula to gently push all of the
ingredients to one side of the pan. Keeping
the heat at medium, add a bit more oil to the
empty side of the pan and add the chicken.
Season it with salt and pepper and then
move it around from time to time until it's
cooked through, about 7 minutes.
5. Mix everything together and again, move it
to the side of the pan. Melt the butter in the
empty side, and add the chile paste and
vinegar to it. Stir until it's blended and then
gently incorporate it into the rest of the
ingredients.
6. Serve!
You are MADE
Have a MADE Weekend
07061615961 Pin 7FD4B8D8

06/03/2015

Orange-Glazed Shredded
Carrots

An orange glaze brings out the sweetness in one of the kid-friendliest vegetables around. With convenient pre-shredded
carrots, there's no chopping required.

Yield: 4 servings, 1 cup each
Active Time: 10
Total Time: 15

Ingredients
1/2 cup orange juice
1/2 cup reduced-sodium chicken broth
1 teaspoon cornstarch
2 teaspoons extra-virgin olive oil
2 10-ounce bags shredded or julienne-cut carrots
1 teaspoon butter
1/4 teaspoon salt

Preparation
Whisk orange juice, broth and cornstarch in a small bowl. Heat oil in a large nonstick skillet over medium-high heat. Add carrots and
cook, stirring constantly, until slightly softened, about 3 minutes.
Stir the juice mixture and add to the carrots along with butter and salt. Cover and continue cooking, stirring occasionally, until the butter melts and the carrots are tender, 5 to 6 minutes.

Nutrition
Nutrition Per Serving
calories 107
fat 4 g (1 g sat, 2 g mono)
cholesterol 3 mg
carbohydrates 18 g
protein 2 g
fiber 4 g
sodium 261 mg
potassium 516 mg
Nutrition Bonus Vitamin A (480% daily value), Vitamin C (40% dv),
Potassium (15% dv).
Carbohydrate Serving 1
Exchanges 1 vegetable, 1/2 fruit, 1/2 fat

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06/03/2015

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