Archive for March, 2016
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FRESHLY SERVED
 

Deconstructed: Tigernut Crumble with Mango Cream & Candied Zobo Flowers

by Kitchen Butterflyon March 21, 2016
I love to repurpose things in the kitchen – whether its turning zobo flowers into sauce after making an infusion or making a crumble with leftover tigernut chaff from making kunnu aya, the milk. It works. Rather beautifully too. Here’s what you have to do. Take your favourite crumble recipe and switch it up a bit […]

Layered Dessert: Zobo & Lime Cheesecake

by Kitchen Butterflyon March 18, 2016
This cheesecake combines zobo jelly with lime cream and crushed ginger cookies. It is a rendition of a blackberry and lime cheesecake I made a few years ago which had me smitten. One thing I’ve learnt in the process of making jellies and things with gelatin is the importance of testing. A great lesson taught […]

Frozen Desserts: Palm Wine Granita & Soursop Sorbet

by Kitchen Butterflyon March 17, 2016
This dessert is the result of conversations. From Port Harcourt to Lagos, face to face and What’s App. First of all, it was Zina. We sat eating dodo and stew before our Eba and Egusi soup, when she told me about a Palm Wine granita her mum had given her an idea for. You know how […]

Happy St Patrick’s Day

by Kitchen Butterflyon March 17, 2016
Cook up a range of treats, from a Guinness caramel to some ‘green sauce’. And hope you find the 4-leaf clover 🙂 Recipes Guinness Caramel Sauce Guinness Clover Rolls Chocolate Guinness Cake Fish & Scent leaf blinis Green chili bagels Palmwine with Guinness Arancini What are you doing today?

Baked: Agbalumo Upside Down Carrot Cake

by Kitchen Butterflyon March 16, 2016
This is my second take on an agbalumo carrot cake. Because of the zobo pineapple upside down cake, this came to mind. I used macerated agbalumo – flesh tossed in sugar and left to sit overnight till the sugar has drawn out a lot of the liquid and somewhat ‘dehydrated’ the fruit. I loved the […]

Zobo Jelly With Tigernut Panna Cotta| The New Nigerian Kitchen

by Kitchen Butterflyon March 15, 2016
I’ve been exploring making jellies with Nigerian fruits, flowers and nuts. My first attempt – a tiger nut pudding was beautiful, if soft set. It triggered a desire to make a panna cotta of tiger nuts, helped along by gelatine. Then came the agbalumo jelly which while great had a funny texture thanks to agar-agar. […]

Nigerian Fruit Salad 2.0 | The New Nigerian Kitchen

by Kitchen Butterflyon March 14, 2016
Desserts & Presentation – two ways in which we should progress Nigerian cuisine :). This week, I will focus on Nigerian desserts. And yes, I dare say we have a class of them, if budding. Truth is, dessert for a long time was fruit salad (with milk), ice cream and cake. Enter The New Nigerian […]

Friday Cocktails – Agbalumo Mimosas

by Kitchen Butterflyon March 11, 2016
I love mimosas – that sweet combination of often fragrant acid and a bit of bubbly. I love the way we peel oranges in Nigeria – with a knife, making a circular journey round the orange, from head to toe as you cut into skin, separating it from pith in the hope of getting one […]

Quick & Easy: Weeknight Dinner of Sausage & Carrot Cannelloni

by Kitchen Butterflyon March 10, 2016
This recipe was inspired by @recipetins’s Baked Spinach & Ricotta Rotolo.  That morning, I saw it on Instagram on my way to work – I couldn’t stop thinking, dreaming, wishing. As soon as I got home that Friday night, I brought out my pack of Cannelloni and some Sugo which I almost always have in the […]