F&t chef ebylove

22/02/2025

22/02/2025

We are available for bookings ,pls place your orders

19/01/2025

Yoghurt starter recipe,I say make I drop this one for here .
Happy Sunday to you all
I hope you give it a try
Credit to the owner

18/01/2025

OHA SOUP Recipe and preparation

Ingredients
• Beef Or Any Protein Of Your Choice
• Stock fish
• Dry fish
• Ground crayfish
• Ponmo
• Palm Nut ogiri Igbo
• Cocoyam Or Ofo (Thickeners For The Soup)
• Oha leaves (shredding with your fingers)
• Uziza leaves (chopped)
• Seasonings
• Salt
• Water/Stock

Preparation:
1. Put meat, kponmo and stock fish in a pot, add seasoning and let simmer for 5 minutes, then put a little water, cover and let it cook till meat is tender And Set Aside…..

2. Cook The Cocoyam & Palmnut Together Till Cocoyam Is Soft And Pound Till It Becomes Smooth

3.Get The Palmnut Into The Mortar And Pound Very Well, Add Some Warm Water To Extract The Oil And Pour It Into A Pot And Allow It To Boil For Some Minutes

4. Add grounded crayfish, ground pepper, Stockfish Fish,Dryfish,salt Cooked Meat Or Desired Protein,Some Seasoning and let It cook for another Ten minutes.

5. Add the blended/ pounded cocoyam paste or Ofo (before you add achi to your soup,
Let the soup cook for about Five minutes

6. add The ogiri Igbo turn it And Allow To Boil

7. Add your Oziza first (Oziza leaves are stronger than Oha leaves), then add your Oha leaves.

8. Let it cook for one minute, then turn off the cooker

9. Your delicious Oha soup is ready.

10. Enjoy With Any Swallow Of Your Choice
Credit to the owner

18/01/2025

HOW TO MAKE CHIN CHIN (FOUR DIFFERENT FLAVOURS)

1. VANILLA CHINCHIN

4 cups or 500g all purpose flour
1/2 cup or 100g sugar
1/2 teaspoon baking powder
1 large egg
180ml or 3/4 cup fresh milk (you can also evaporated milk or powdered milk)
8 tablespoons or 1/2 cup melted butter or margarine
1 teaspoon vanilla extract
1/2 teaspoon nutmeg or cinnamon
Pinch of salt
Vegetable oil for frying

Sift the flour, baking powder, nutmeg or cinnamon, sugar and salt into a bowl.

Add the butter or margarine to the dry ingredients and mix until properly combined

Add the vanilla extract to the the milk and mix well, then add the mixture to flour mixture

Also add the egg to the flour mixture and mix everything together until you form a dough

Knead the dough for about 3 minutes till smooth and not sticky

With a rolling pin, roll into a thin sheet on a floured surface and cut to your desired shape and size

Fry in vegetable oil until golden brown.

Drain excess oil with a kitchen towel

Let cool and enjoy

2. CHOCO CHINCHIN

Same as above but add 100g of Milo or ovaltine to the dry ingredients before, adding the wet ingredients.
NOTE
-If the dough is too strong, add a bit of
water.
-You may or may not omit the vanilla
essence and the nutmeg/cinnamon.
-You can also use cocoa powder but
you have to increase the amount of
sugar used in the vanilla recipe.

3. COCONUT CHINCHIN

Same as vanilla chinchin, but with the coconut chinchin, you would need a medium sized coconut.
-Break the coconut and pry out the
flesh.
-Blend the coconut flesh with about
150ml of water.
-Sieve out the milk and use in place of
the 180ml of milk used in the vanilla
chinchin recipe.


4. BEETROOT CHINCHIN

Same as the vanilla chinchin, but for
this, you would need a medium sized
beetroot.
-Cook the beetroot, blend with as little
water as possible and sieve out the
juice or alternatively use a juicer and
then add the

18/01/2025

Let's make spring rolls!

Follow the pictures, let's go!


Credit to the owner

18/01/2025

👩‍🍳 Pistachio Cream Cake

Ingredients:

Cake:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk
1 cup shelled pistachios, finely chopped
1/2 cup white chocolate chips
Frosting:

1 cup unsalted butter, softened
1 cup powdered sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 cup pistachios, finely chopped for garnish

Directions:

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the chopped pistachios and white chocolate chips.
Divide the batter evenly among the prepared cake pans and smooth the tops. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Frosting:
6. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract, beating until light and fluffy.
7. Assemble the cake by placing one layer on a serving plate and spreading a generous amount of frosting on top. Repeat with the remaining layers. Frost the top and sides of the cake, then garnish with finely chopped pistachios.
8. Chill the cake for at least 30 minutes before serving to set the frosting.

Credit to the owner
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30/10/2024

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25/10/2024

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