Archive for March, 2015
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FRESHLY SERVED
 

Six (6) Sides & Salads for your Easter Menu, Nigerian Style

by Kitchen Butterflyon March 31, 2015
A follow-on to Good Friday recipes. First Fish, now sides and salads. To get started, read The Art of The Savoury Salad for ideas and recipes. Here’s the collection: Sauteed Greens Green/ Amaranth leaves are sauteed with smoky fish and vegetables to give a tasty result. Use spinach, kale or other greens for a similar result Recipe […]

Eight (8) Good Friday Recipes with Fish

by Kitchen Butterflyon March 31, 2015
Looking for ideas to celebrate Good Friday and Nigeria moving into a new phase of life? I’ve got you covered with an array of Fish recipes, from starters to entrees and a few sides to boot. From my award-winning Suya Swordfish recipe to a Catfish Ginger Curry, you’ll have enough ideas to whip up a […]

On Cookbook Browsing

by Kitchen Butterflyon March 31, 2015
Oh, cookbooks and cold weather. Blankets, apple pies and steaming mugs of spiced tea should be all the rage. It’s been cold in New York. Really cold. We’ve had rain and snow and chill. On days like this, there is no better place to hang out than a bookstore, especially a huge Barnes & Nobles. […]

Scent leaf Pesto with Egusi seeds

by Kitchen Butterflyon March 30, 2015
This would be Nigerian pesto if there ever was such a thing. Take scent leaves and coconut and aromatics, season and combine with crushed, toasted egusi seeds. Have it with abacha. Think of that as the pasta of our nation :). Add some fish. And you’re good to go. I’ve been thinking of ingredients which could […]

The Art of Pita Bread

by Kitchen Butterflyon March 30, 2015
Pita. Pita Bread. A delightful flatbread, the best of which is barely sweet, soft and with good ‘pocket’. The best pita bread I’ve had in my life has been from a Lebanese restaurant called Jedoudna in Dubai. I love Jedoudna because they bake their pitas to order. What does that deliver to you? Me? The freshest bread […]

Agbalumo – Banana Icecream

by Kitchen Butterflyon March 29, 2015
One-ingredient ice creams are a firm favourite with me – essentially, a fruit puree that stars bananas. Frozen. Hence the texture and cream and sweet. Now, I’m not a fan of bananas in smoothies or desserts as such, but this works out beautifully for me. The ‘one-ingredient ice cream’ has the richness of dairy desserts and […]

How To Make Some Kind of Peanut Brittle

by Kitchen Butterflyon March 29, 2015
Making toppings for desserts like brittles and pralines are relatively easy. They involve nuts and caramel. But easy doesn’t mean you should hurry through the process which might lead to ‘caring less’, it means a few steps with utmost care to accomplish great results. Brittle is a type of confection consisting of flat broken pieces […]

Six (6) Drinks from & with Agbalumo

by Kitchen Butterflyon March 28, 2015
You can do a number of things with both the skin and the flesh, and seeds of the African Star Apple. At the start of my exploration, I didn’t realise how much of the flavour was in and could be extracted from the flesh. The notes below chart my progress with this fruit that can […]

Three (3) Sweet Recipes with Pawpaw

by Kitchen Butterflyon March 28, 2015
Pawpaw. Papaya. Suited to sweet.and savoury preparations. Spiralised Pawpaw. Fruit & Tea. Bruleed Toast. By now, you would know I have OCD. Compulsiveness in most of my ways. Like when I discover a new ingredient or see it in new light. You must know that I become consumed with it, using, learning, smelling, tasting, photographing […]