how to make rainbow tie and dye cake

INGREDIENTS

Cake batter of your choice

Neon food coloring

28 ounces fondant (your choice of colors)

  DIRECTIONS

1. Preheat oven to 325oF.

2. Line your cake pan with non-stick aluminum foil or grease with shortening and dust with flour.

3. Make cake batter of your choice

4. Divide batter in 5 bowls. Color one bowl neon orange, one bowl yellow, pink, blue, and green.

5. Pour batter into disposable pastry bags or zip top bags.

6. Drizzle colored cake batter, alternating colors into the pan until you use all the batter.

7. Tap the pan on the counter a few times to remove air bubbles.

8. Bake for 70-80 minutes until a toothpick inserted in the center of the cake comes out clean.

9. Cool cake in pan for 20 minutes, then remove and set cake on cooling rack and cool completely.

10. Cut cake into 1-inch thick slices. Lay slices flat on a baking tray and place in the freezer for at least one hour.

11. Cut numbers out of cake slices. Save cake scraps for another use, and place the number pieces back in the freezer.

12. Clean and prepare the loaf pan as before.

13. Pour a thin layer of cake mix into the loaf pan.

14. Pour remaining batter into an 18-inch pastry bag or a gallon-size zip top bag.

15. Line the number 5s in a single row down the center of the pan, piping batter into the pan as needed to keep the number pieces straight.

16. Pipe the remaining batter into the pan and on top of the numbers. Be sure to mark which direction the numbers are facing and keep track of this while decorating, so you know which end of the cake to slice into and have forward-facing numbers (in this case, 5s).

16. Smooth the batter.

17. Bake for 50-60 minutes, rotating pan 180 degrees after 40 minutes, your cake is done when a skewer inserted into the center of the cake comes out clean.

18. Cool cake completely.

19. Color fondant in a variety of neon colors.

20. Roll individual pieces of the colored fondant into logs. Press the logs together. Twist and fold to create a marble effect. Press fondant pieces together. Roll out to 24x15-inches.

21. Cover cake with fondant.

22 Create a border using a different color fondant.

23. Serve the cake and slice into it, revealing the numbers.

spring roll recipe

xt is Springroll

Nigerian Spring Rolls.                 

Ingredients:

- 300 grams minced chicken breast

- 250g cabbage, finely shredded/grated

- 4 medium sized carrots, peeled, grated

- 100ml Chicken stock

- 1 finely cut green bell pepper

- A handful of green peas

- 1 small onion, minced or finely sliced

- Spices(stock cubes, curry, black pepper)

- Vegetable oil for frying

- 15 Spring roll wrappers

For the ''binder''(flour mix):

- 1 tablespoonful all purpose flour

- 3 tablespoonful of  cool water

Preparation:-

1.  Place the grated cabbage into a pot, add the chicken stock and salt to taste and boil until the cabbage is tender. In the absence of chicken stock, you can make use of 2 stock cubes, salt and a little water.

2.  Add the grated carrots and the green peas and simmer until the carrots are tender. Then pour into a strainer and strain out the liquid from the vegetables.

3.  In a pan, heat up a cooking spoonful of vegetable oil, add the minced onions and garlic powder and fry a bit.Then add the minced chicken.

4.  Stir fry the minced chicken until the color changes from pink to white. Then add the stock cube(stock powder), curry powder, black pepper and mix thoroughly.

5.  Now add the strained vegetables and mix well into the chicken. Add the chopped green peppers and stir fry the mixture for just 2 minutes (remember that the veggies are already cooked). Put off the heat and leave to cool completely.

6.  In a small bowl, add a tablespoon of flour and a little water. Mix thoroughly and set aside. This would be used to bind the spring roll wrappers.

7.  Spread out the spring roll wrappers  and add the filling. Fold together and seal the edges with the ''binder''. 

8.  Heat up the oil until very hot and fry the spring rolls until crusty and brown. Place a paper towel to drain out excess oil .

Noye:-

 You can also bake in Preheated oven at 200°C, for 10-15mins , to do this, place the spring rolls on a baking tray, brush with a little oil and bake.

puff puff recipe

Next is Puff Puff

Puff Puff

Makes about 40+ medium sized puff puff

500g plain flour

100g Sugar

2 levelled teaspoon dry yeast of 10g fresh yeast

2 cups or 300ml lukewarm water water ( more or less until you get the consistency as shown in the picture below)                              

Half teaspoon of salt                      

Vegetable Oil (for frying)                           

Tip: You can double or reduce the quantity of all the ingredients to suit your need

Directions:-.                                                 

1. If you're using fresh yeast, dissolve the yeast with  a little warm water and set side.

2. Pour the flour into a big bowl, add the ground nutmeg, sugar, salt and the dry yeast(or fresh yeast mixture) and mix together.

3. Now add the water, bit by bit and mix thoroughly. Puff puff is usually mixed by hand, but you can also mix with a flat wooden spoon. Mix for about 10 minutes or until there are no lumps in it, and the batter is smooth , but it should not be watery.

4. Cover the bowl (airtight) with a clean dry cloth or aluminum foil  and leave the batter to rise for about 45 to 50 minutes.To know if the batter is ready for frying, you will notice some air bubbles on it and also that the batter has doubled in  size and  is little thicker and stretchy.

5. Now, heat up some oil in a deep pot, the oil should be deep enough to cover an egg, so that when you drop the batter into the pot, you won't get a flat puff puff.

6. Now do an oil test. This is done by dropping a little of the batter into the oil.The oil is ready when the puff puff rises to the top.

7. Scoop the batter into your palm and drop into the oil by pressing the batter between your thumb and your fore finger(that's the finger closest to the thumb). To prevent spills, bring your hand closer to the pot.

8. Fry until brown.Then transfer onto a sieve lined with pape towels (serviettes) and your puff puff is ready..Enjoy

beef/ chicken burger recipe

Chicken Burger.  

For the chicken Burger patties

you'll need:

- 300 g de-boned Chicken(a combination of chicken breast&thighs)

- 1 tablespoonful Crushed Stock cube/seasoning powder(chicken flavor)

- 1/4 tablespoonful dried Thyme or Oregano

- 1/4 tablespoonful Curry powder

- 1/4 tablespoonful black or white pepper

- 1/4 tablespoonful Garlic powder

- 2 tablespoonful minced/ground Onions

- 1 tablespoonful Vegetable oil

- 1 tablespoonful terayaki /soy sauce(optional)

- 1/8 tablespoonful Salt

- 50 grams Bread crumbs(see how to make it at home

- 2 tablespoonful vegetable oil(for grilling the patties) 

For assembling the burgers

you'll need:

- 6 Burgers Bread

- Lettuce

- Tomatoes

- Cucumber

- Onions

- Mayonnaise(see how to make it at home)

- Ketchup

                                                                                Steps: 

1. Cut the de-boned chicken parts into tiny bits; place in a blender or mincer and grind until smooth. 

2. Place the ground chicken into a wide bowl, add the crushed stock cube, thyme, curry, pepper, garlic powder, minced onions and salt; Mix together.

3. Now, add the vegetable oil and terayaki/soy sauce(if using), mix well and also add the bread crumbs.

 Mix thoroughly until all the ingredients are well incorporated.

4. Using a spoon, scoop up the seasoned ground chicken, form a ball and flatten it to form a patty(flat burger meat). Then place on a foil paper or baking sheet.

 Repeat this process for the remaining ground meat. 

Tip: wet your hands first before handling the ground chicken, because it can be really sticky.

5. Leave to rest in the fridge for 1 hour, so that it can firm up a bit, but this is an optional step.

6. Wash and slice the tomatoes, cucumber and lettuce and set aside.

7. Heat up a little oil on a pan until hot and place the patties in the pan.

Cook each side for about 5 minutes, then flip over and cook the other side until done.

8. Brown the burger bread on a hot pan, spread the mayonnaise and ketchup on it, and finally ssemble the Chicken burgers with the vegetables and patties. 

Serve and enjoy !

Beef Burger.                                                      Ingredients

For the burger patties

* 200 minced meat

* 1 teaspoon garlic powder/onion powder

* 1 tablespoon thyme/parsley or any other herb

*  1 tablespoon ground black pepper

* 1 tablespoon soy sauce(optional)

* 1 tablespoon Maggi liquid seasoning(optional)

* 1 Stock cube

* 2 tablespoon vegetable oil

                                                                               For dressing the Burger

* 4 burger breads(cut into halves)

* 4 large Lettuce leaves

* 2 large tomatoes (cut into rounds/circles)

* 1 medium sizes onion bulb(cut into rounds/circles)

* Mayonnaise or any other cream of choice

* Ketchup (if you desire)

Preparation for Beef Burger

*Clean and cut the lettuce, tomatoes and onions

*  Mince/grind the meat with a blender, if you have not done that already.

*  Place the meat in a bowl and add the garlic powder, stock cubes, sauces, black pepper and salt.Mix thoroughly.First with a spoon and then with your hands;this helps to get all the ingredients into the meat.

* Now, take some of the meat, form a ball with your hands and flatten it. If you want a thicker burger/patty, form a bigger ball, but don't make it too flat.

*Using a circular cutter, cut out the meat;make sure that the cutter is a bit wider than the bread you'll be using for your burger, because the meat will shrink a bit when placed on heat.

*Now place the circular shaped burger patties on a flat surface and with the back of a spoon, make a slight depression in the center of the meat.This helps to keep the burger patty in shape when placed on heat.

*Place a dry pan on heat and toast the inner surface on the burger bread(just to dry it a bit to enable easy spreading of the creams).

*Take of the bread and grease the pan; you can add a little more oil to the pan, if you desire.

*Heat up the pan until its very hot and then place the burger patty on it.

*Leave the meat to cook on one side for 3 to 5 minutes before flipping over; don't make the mistake of pressing down on the meat, this will suck out all the ''juiciness'' from the meat. 

As the meat cooks, you can rub any of your favorite sauces on it, but this is optional.

After cooking both sides of the meat, transfer to a plate and assemble the burgers

*Spread some mayonnaise on the bread, place the lettuce, tomatoes, onions, burger meat (patty) and  cover with the other bread.

You can top up the burger with ketchup, mustard or any of your favorite creams

home made short bread biscuits

Ingredients::

:

• 150g Wheat Flour (all purpose flour)

• 80g Rice flour - Optional (For texture)

• 150g Butter (I used salted) 

• 50g Icing Sugar

Directions:::

Step 1: Score the butter and cut out 150g of it. Divide the butter into 6 halves.

Step 2: Sift the all purpose flour, Rice flour and icing sugar into a bowl. Place the butter on the dry ingredients and work into it with your fingers making sure everything gets incorporated. 

Step 3: Mold into a ball and place in a plastic bag. With a rolling pin, roll out the dough in the plastic and score into 18-21 squares. The angle the blade of the knife makes with the surface of the dough is important in determining how the cut will be made. Place the dough into the refrigerator to firm up for about 15mins.

Step 4: Bring out the scored dough and cut through the marks. Insert a fork through the cut dough. This is done to make way for air bubbles to escape while baking as well as give it the Original shortbread look

Step 5: Separate the shortbread on the pan and place in the oven. Bake for about an hour till firm but not browned at 190°c /375 °F. Remove from the oven and leave to cool on the tray. The more it cools, the firmer it becomes. 

Enjoy with a cup of tea for breakfast or as a snack :).                                                            Note:- For the rice flour, i milled ordinary raw rice till smooth. Please do not use margarine for this as the results are totally different. Also, do not add anything extra such as flavorings if you want the real shortbread taste you've grown to love.

Note:- Please do not substitute the butter in this recipe for margarine else it won't come out as Shortbread. Also, don't add any other ingredients l, not even milk. Stick to the above recipe

homemade mayonnise recipe

for those of us who would love to make their own mayonnaise at home, here are some step by step methods to lead u on. enjoy

Ingredients:

- 1 large Egg (at room temperature)

- 150ml Vegetable oil

- 1 tablespoonful Lemon juice or Vinegar(optional, but gives it a slight acidic taste)

- 1/4 teaspoon salt (or to taste)

Steps

1. Wash the egg thoroughly and break into a blender.

2. Add the salt ,vegetable oil and lemon juice or Vinegar and blend the mixture for 10 seconds and stop when you notice the mixture turning slightly white.

3. After 10 seconds, continue blending for another 20 seconds until all the ingredients are well incorporated.If you're using a hand blender, like mine, do an upwards and downwards movement until the oil is well combined with the egg.You should have a stiff and smooth consistency.

4. Finally pour into a sterile container and your homemade mayonnaise is ready for use.Homemade Mayonnaise keeps for up to 1 week, but I highly recommend that you use it up in three days and also store in the fridge.

Quick notes:- You can beat the egg first until stiff before adding the oil and lemon juice, this will result in a thicker mayonnaise.- Eggs from pastured hens are best used for mayonnaise because they contain 20 times more healthy omega-3 fatty acids than factory-fed hens.

giz dodo recipe (gizzard + plantain)

Gizdodo

Ingredients:-

500g Chicken Gizzard

1 ripe plantain

3 large fresh tomatoes

2 habenero pepper (atarodo)

1 red bell pepper (tatashe) optional

1 teaspoon ground crayfish (optional)

1 large onion (cut into half)

1 garlic clove / 1 teaspoon garlic powder

1/2 teaspoon each of curry and thyme

2 stock cubes

Vegetable oil for frying

For the garnish you'll need: (All chopped into tiny cubes)

1 green bell pepper

1 red bell pepper

1 small onions3

Preparation:

1. Clean the Gizzard by removing the yellow lining, then wash with salted water or lemon juice.

Scrub well to rid the Gizzard of any dirt, then rinse in running water, drain and aside.

2. Place the Gizzard in a pot and fill halfway with water, season with half onion, garlic, 1 maggi cube, thyme, curry and salt to taste. Cook until tender and set aside.

3. Next, cut the plantain into cubes and fry in hot oil until brown. Transfer onto a sieve.

4. Chop the tomatoes and peppers and blend coarsely.

Heat some oil, add onions and fry a bit, then add the crayfish (remember crayfish is optional), stir fry to 5 seconds then pour the blended mix into the pot and fry for about 10 - 15mins or until sour taste is lost. Then add on maggi cube and salt to taste. Simmer for two minutes and set aside

5. Add the fried Gizzard to the sauce and simmer for 1 mins to soak the salt. Add the fried plantain, chopped onions, green and red pepper, mix thoroughly and put off the heat. Your meal is ready.

Note:- If you want to make it in a stick form, then after frying the Gizzard in the tomato sauce. Get a skewer or long toothpick, then put your Gizzard and plantain and garnish with the onion,red and green pepper. Enjoy