Online Cooking Classes

Hello Everyone, I am happy to announce to you K’s Cuisine Online Cooking Classes which commences July 2017.

Homecooks who wants to up their cooking game, teenagers, professionals who wants to learn new techniques, people who wants to start and run their own food business. This course is for you! I will be sharing great cooking tips and showing you how to cook great food. This classes will be full of knowledge sharing and advice. I will not be holding back. Classes will make use of live videos , live chats, pre recorded videos etc

 

CAKE BAKING AND DECORATING
Would you like to be able to make your child’s, friend, sister next birthday cake and family celebration cakes or you want to start a cake business? Register on K’s Cuisine cake baking and decorating class. You will learn hiw to bake cupcakes and cakes, buttercream,  filling and torting, icing and decorating, covering cakes with fondants, ganache, Tier cakes, Sharp edges and more

FOOD PLATING AND STYLING because we eat with our eyes first don’t we? Learn Clean, creative ways of presenting food and ways to make your food look charming. Come on let’s play with food!

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FOOD PHOTOGRAPHY: Let me teach you tips i have picked up in food photography and making food look delicious on Camera.
Register for the full package or choose from the classes available.


Classes starts July 2017 . Registration  is required to secure your place on the course. Limited space available so hurry and secure your space.
Watsapp +447437813403 or email me for pricing and registration enquiries.

 

Oven Baked Moin Moin

Hello guys, today’s Recipe is for oven baked moin moin. This recipe is for when you do not want to steam moin moin on stove top. This recipe is very straightforward. First, click HERE for moin moin batter recipe. Once you’ve done that then Let’s cook:

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INGREDIENTS

Moinmoin batter (Recipe here)

Fillings (eggs, Prawns, fish, corned beef)

DIRECTIONS

1) To get the moinmoin leaf flavour use the leaves to line your dishes like I did in the picture below. If not go to step 2

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2) Pour Moin Moin batter in oven safe containers like ramekin and oven dishes. Add in filling of choice (eggs, Prawns, etc). Put water in a tray or bowl 

Oven baked Moin moin

3)In this case I put water in the tray before arranging the moinmoin batter filled ramekins in it. I also put a tray of water in the oven. This is so moinmoin comes out moist and not dry. Cover with foil and bake in the oven at 160 degrees for 45mimutes or till done

Oven baked Moin moin

5) Oven baked moin moin is ready to be enjoyed

Oven baked moin moin

Serve with paper, eko, bread, garri or any side of choice.

Oven baked moin moin Bon appetit

Have you downloaded your copy of the Zahmilah ebook yet? Please do so here www.kscuisine.com/shop . If you want to purchase from Nigeria please email info@kscuisine.com

Thanks and see you in my next post.

Love,

K

“Good people are like candles; They burn themselves up to give others light”

Ogi Zobo Trifle

Hello Fam. Hope your week is going great.

Last week i gave you a new Nigerian breakfast, Akara in a hole (Recipe HERE), today i am giving you a New Nigerian dessert and I call it Ogi Trifle.

So what is Ogi trifle? Let me start with what  trifle is for the benefit of those who are not familiar with it.

Trifle is an English dessert that is made up of atleast 3 main ingredients which are cake, custard and fruits. It is almost usually served at christmas and there are different variations of this dessert. I have created Nigerian trifle using 2 Nigerian food Ogi (pap) and Zobo. Dang! was it banging or what? oh yeah it was.

This dessert is quick to make if you have the cake made beforehand. You can use home made cake or if that’s too much trouble buy from the stores.

Valentine is coming up and if you are dining in and have been thinking of what to make for dessert then give this yummy creation a try. Let’s do this:

Ogi Trifle

INGREDIENTS

Sponge Cake (Recipe HERE)

Fruits- raspberry, strawberries (I used frozen summer fruits)

Zobo syrup or Jam

Ogi (Pap)

Double cream or whipped cream

DIRECTIONS

1) Prepare the ogi and leave to chill. Don’t forget to sweeten with sugar.

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2) Cut Sponge cake in cubes

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3) In a dessert glass, trifle bowl or any glass cup arrange the sponge cakes at the bottom of the glass

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Then top with the fruits and zobo syrup

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4) Followed by the chilled sweetened ogi

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5) Then whipped cream and top with  fruits.

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That’s it done. Enjoy the sweetness called Ogi Zobo trifle.

Ogi Zobo trifle

That’s a New Nigerian dessert by K’s Cuisine. Enjoy

Ogi Trifle

Don’t forget to leave comments to feedback on the recipe. Also use the share buttons below to share on social media.

Love,

K

 

 

 

Scotch Bonnet Cake

Hello Cands, It’s been a minute. How have you all been? I’ve been good myself but my laptop went burst on  me plus I have been so busy in the last few weeks. Laptop is now up and running and here I am now 🙂

So, it was Carribean food week  August 24th-31st and Grace foods UK sent me a hamper of goodies to create some recipes with. Grace foods UK are the UK’s largest supplier of Carribean foods and drinks.

I have created some recipes with the ingredients and one is Scotch bonnet cake. Yes you read that right. Scotch bonnet Cake! Bake with me:

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Preparation time: 25 minutes

Baking time: 20 minutes (Cupcakes)

Total time: 45 minutes

INGREDIENTS

250g butter

250g sugar

5 medium eggs

250g flour

1 whole scotch bonnet

3 tablespoon  Dunn’s river coconut milk

DIRECTIONS

1) Rinse the scotch bonnet, deseed and blend with coconut milk

2) In a bowl, add the butter and sugar and beat with electric mixer till it’s fluffy and turns pale.

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IMG_83533) Break the eggs into a bowl and beat lightly.

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4) Add the eggs to the butter/sugar mixture very slowly while still mixing with electric mixer. This is to prevent the mixture from curdling.

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5) Pour in the coconut milk/scotch bonnet mixture

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6) Add flour to the mixture by folding it in with a big spoon. Do not over mix the batter. Add in 2 more tablespoons of coconut milk

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7) Grease a baking pan and layer with baking sheet and for cupcakes put cupcake cases in cupcake tin. Pour batter into lined baking pan and bake in pre heated oven for 30 minutes or till cake is done.

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K‘s Cuisine tip: To check if cake is done, dip a toothpick or skewer in the middle of the cake, if it comes out clean then the cake is ready. If it comes out wet then leave to bake some more.

When the cake is done, take it out of the oven and let it cool for about 20 minutes.

IMG_8375 See how fluffy the cake is? The coconut milk did good.

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You can top with scotch bonnet fresh cream or buttercream like I did below (Recipe coming soon).

scotch bonnet cake

The cake was yummy, fluffy and so delicious. The scotch bonnet was a hit and I totally loved the taste. Watch out for more recipes I did with the ingredients

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You can check out carribeanfoodweek page on facebook at www.facebook.com/carribeanfoodweek or their twitter @Carribeanfoodwk.

Don’t forget to tag me on instagram @kscuisine and facebook when you try the recipe.

Till my next post, stay blessed

” Food is our common ground, a universal experience.”- James Beard

 

Nigerian Buns

Hello people, It’s Friday..woo hoo! I am giving you another recipe to try over the weekend. It’s Nigerian buns! Yes we are finally moving on from plantain..lol. To be honest, i was almost tempted to continue with the plantain recipes moreso because i have been enjoying the plantain batter i’ve been having with Ewaoluwa. Remember the Cands member i told you about who posted the Peanut rice recipe and i tried out which was why i had left over groundnut to be creative with and resulted in my groundnutdodo? Well, when i posted my groundnutdodo, she tried the recipe but rolled groundnut sprinkled plantain instead of grinding it. I then posted rolled plantain stuffed with efo riro and groundnut and she posted Tostones. We were actually having fun with plantain. By the way, i have a tostones recipe HERE from 2014 and if you would like to try Ewaoluwa tostones and egg recipe, head over to Cands HERE where she has shared her recipe. Not everytime plantain, today we do Nigerian Buns and we continue the plantain series another time.

Nigerian buns is arguably the easiest snack to make. I personally think it is easier to make than puff puff. For One, you do not have to wait for it to rise like puff puff batter, no activating yeast and getting the round shape much easier. Do you agree with me that buns is much easier to make than puff puff? well, let’s go:

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

INGREDIENTS

180g Self raising flour

2 tablespoon vegetable or sunflower oil

20-25g sugar

1/4 teaspoon salt

1/4 teaspoon nutmeg

1 egg

100ml milk

Vegetable Oil for frying

DIRECTIONS

1) Measure flour, sugar, nutmeg and salt in a bowl. Mix together.

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2) Add the sunflower oil

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3) Add egg into the mixture.

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4) Add milk and mix thoroughly to get a thick batter

Batter should not be too thick ad this might result to too hard buns and not to watery as it will not hold round shape if too watery.

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5) Heat oil in a pot. The Oil should be atleast 3 inches deep to achieve well rounded balls.

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6) Fry till golden brown, put on kitchen towel to drain excess oil and serve warm.

Nigerian buns

7) Buns can be enjoyed with chilled drinks such as Chapman recipe HERE, Malt, milk or any drink of choice.

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8) See how fluffy the inside is and how crispy the outer is? taste was also amazing

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9) Buns is quick, easy to make and filling.

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10)Enjoy

Nigerian buns

11)

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NOTES

It is important to get the right consistency of batter as too watery will not hold a round shape and soak too much oil and too thick will result in hard buns

Oil shouldn’t be too hot as too hot oil will make the buns outer brown and leave inside undone

Scoop with your hand or ice cream scoop to get round shape just as you would puff puff.

That’s it today guys. Have a good weekend and stay safe.

Follow K’s Cuisine  on instagram HERE and Cands HERE

“The most important thing is to enjoy your life-to be happy-it’s all that matters”- Audrey Hepburn

Sausage rolls

Sausage rolls like meat pie (recipe HERE) is one of the most popular Nigerian pastry. I rarely eat sausage rolls because most sausages are made from pork and as a muslim girl that is a big no for me. I get the beef sausages and use instead but they are not readily available in stores most times.

Last weekend, a client ordered some sausage rolls and I used the opportunity to take some pictures to use for this post. It was a busy weekend as I had lots of cooking and baking to do so I was unable to take as many pictures as I would have liked. No fancy plating pictures here 🙂

This batch was made with pork sausage so I could only taste the pastry but my client described the sausage rolls as awesome. I got back home from meal deliveries and the message waiting for me from her was ” I have tasted the sausage rolls and Agege bread and they were awesome.Thank you very much. Will let you know when I taste the Ksignature stew“. So people, here is my awesome 🙂 sausage rolls recipe:

Preparation time: 20 minutes

Baking time: 40 minutes

Total time: 1 hour

INGREDIENTS

500g Self raising flour

230g Butter

120ml Milk

2 Egg yolk

1 teaspoon Salt

For the filling:

400g Sausage

1 teaspoon black pepper (optional)

1 teaspoon ground pepper (optional)

1 bouillion cube (maggi cube)

DIRECTIONS

1) Remove the sausages from the sheath, put them in a bowl , add black pepper, cayenne pepper, maggi cube and mix well. Set this aside.

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2) In a mixing bowl put the flour and salt, mix well, add butter and mix with your hands until you get a crumby texture.

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3) Add the egg yolks and the milk to the flour and mix thoroughly. Knead and leave the dough to rest for 15 minutes in a cool place. You can pop it in the fridge.

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Tip: Don’t overwork the dough. This is to prevent pie from shrinking or cracking when baked.

 

4) On a lightly floured surface, roll out the dough with a rolling pin to about 1/4 of an inch thin and cut dough into rectangular shape.

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5) Put the sausage in a straight line along the edge of the rectangle

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6) Roll up the dough, brush edges with egg to seal the fold.

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7) Cut the rolled dough into equal sizes depending on how big or small you want it and place on a parchment lined tray.

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8) Pierce with fork or make slashes with knife on the sausage rolls before brushing with egg for a shiny finish.

9) Bake in preheated oven at 160 degrees for 40 minutes or until sausage rolls are done.

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sausage rolls

10) Enjoy with chilled drink such as Maltina, fruit juice, tropical lush slush (Recipe HERE).

Quote of the day: ” The only person you should try to be better than, is the person you were yesterday”- Unknown

Don’t forget to subscribe to the blog for updates on new recipes. Also like K’s Cuisine fanpage on www.facebook.com/kscuisine.

Have a good weekend 🙂

 

Red Velvet Cake

It was my husband’s birthday over the weekend. The  man who always speak to me in sweet honesty and truth, my number one supporter, chief food taster for K’s Cuisine, my manager (as Hariat – a friend and sister jokingly put it), my best friend, my love, father of my adorable daughters, my all in all. I know you’re reading and smiling. You see people, he’s probably the first person reading this post- told you he’s my number one fan 🙂

I thank God for the day I met you hun and for the journey so far. Cheers to the beautiful years ahead of us. Love you much Mr Amusa my K baby..heheee.

For his birthday, I made two cakes. A coconut cake covered in fondant and a red velvet cake frosted in buttercream (though red velvet is traditionally frosted with cream cheese). Since I haven’t put up a recipe for red velvet on the blog, I decided to put it now.

Red velvet cake is chocolate cake coloured red. It is traditionally layered and topped with cream cheese. It is moist, chocolatey, delicious and red! By the way, red is one of my favourite colour. Below is my recipe for red velvet cake and I promise to make a post soon on cream cheese frosting. So here we go:

Preparation time: 20 minutes

Baking time: 1 hour

INGREDIENTS (8 inch pan)

200g Butter

500g Sugar

5 Eggs

Dark or bright Red Colouring (depending on the shade you want to achieve) I used dark red on this occasion as that was the colour I had available.

1 teaspoon Vanilla extract

500g Self raising flour

270ml Buttermilk

1 teaspoon Baking Soda

1 and 1/4 teaspoon Cider Vinegar

3 tablespoons Cocoa powder

DIRECTIONS

Tip: Measure all ingredients ready, grease and line the bottom of the baking pan with baking sheet before commencing.

1) In a mixing bowl add the butter and sugar and beat with electric mixer till it’s fluffy and turns pale.

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2) Break the eggs into a bowl, add vanilla extract, lemon zest and beat the mixture lightly.

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3) Add the eggs to the butter/sugar mixture very slowly while still mixing with electric mixer. This is to prevent the mixture from curdling. If it does curdle, don’t worry about it.

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4) Add cocoa powder , vanilla extract and red colouring and mix lightly.

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5) Add in flour alternating with buttermilk till all incorporated.

6) Put cider vinegar in a small bowl, add the baking soda and whisk a little till it bubbles. Add this to the cake batter  and do one final mix.

red velvet cake

Note: The vinegar/baking soda mixture makes the colour develop and stay red when cake is baked.

7) Pour batter into baking pan and bake in  preheated oven

red velvet cake

8) Bake in pre heated oven at 180 degrees centigrade ( gas mark 4) for 45-50 minutes or till cake is done.

Tip: To check if cake is done, dip a toothpick or skewer in the middle of the cake, if it comes out clean then the cake is ready. If it comes out wet then bake some more.

9)  When the cake is done, take it out of the oven and let it cool for about 20minutes then remove from baking pan onto a rack and leave till it is well cooled.

10) Remove the baking sheet from the base.

Got so busy that  i unfortunately stopped taking pictures. I promise to update with more pictures when next I bake a red velvet cake.

I had to takeout the leftover cake picture from the freezer to take this picture below…lol

red velvet

Below are pictures of the second cake. Coconut cake  covered in fondant.

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Happy baking 🙂

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Some of you have asked me to make a blog post on decorating cake. If you would like to see a blog post on that drop a comment below.

Coconut Cake

If you like Coconut, you’ll love this recipe for moist, delicious, Coconut cake. It’s easy to make and full of coconut goodness and has a bit of texture.

Preparation time: 25 minutes

Baking time : 50 minutes

INGREDIENTS ( makes 8 inch cake )

250g Butter

250g Granulated sugar

7 Eggs

10ml Milk

350g Plain flour

100g Desiccated coconut

4 teaspoons Baking powder

Grated lemon zest (Optional)

1 teaspoon Coconut essence or extract

Nutmeg (optional)

DIRECTIONS

Tip: Measure all ingredients ready, grease and line the bottom of the baking pan with baking sheet before commencing.

1) Sift the plain flour and baking powder in a bowl, mix in desiccated coconut and set aside.

2) In a mixing bowl add the butter and sugar and beat with electric mixer till it’s fluffy and turns pale.

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3) Break the eggs into a bowl, add coconut extract or essence, lemon zest, nutmeg and beat the mixture lightly.

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4) Add the eggs to the butter/sugar mixture very slowly while still mixing with electric mixer. This is to prevent the mixture from curdling.

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5) Stop the electric mixer and carefully fold flour into the mixture with a big spoon or spatula. It’s important you do not over mix the batter after folding in the flour as your cake will be dense and hard if you do so.

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6) Pour batter into lined baking pan and bake in pre heated oven at 180 degrees centigrade (gas mark 4) for 45minutes or till cake is done.

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Tip: To check if cake is done, dip a toothpick or skewer in the middle of the cake, if it comes out clean then the cake is ready. If it comes out wet then bake some more.

7) When the cake is done, take it out of the oven and let it cool for about 20minutes then remove from baking pan onto a rack and leave till it is well cooled.

coconut cake

8) Remove the baking sheet from the base.

There you have Coconut Cake.

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If you want to decorate this cake, check out my buttercream recipe HERE

Don’t forget to like K’s Cuisine fan page on facebook at www.facebook.com/kscuisine.

Apple Cinnamon Bread

This is one very soft, delicious, aromatic bread. A fusion of fruit and flavour in fluffy homemade bread. If you like Apple and the unique flavour of Cinnamon you will love this bread. This bread is not only soft on the day you bake it keeps soft for days and the best part is it smells and tastes great. Here is my recipe for Apple Cinnamon Bread :

Preparation time: 15 minutes

Total time: 3 hours

INGREDIENTS

500g strong bread flour (you can also use plain flour but bread flour is best)

3 and 1/4 teaspoon active dry yeast

1 teaspoon salt

2 medium size Apple (Peeled and chopped)

1 tablespoon ground cinnamon

3 and 1/2 tablespoon Sunflower/Vegetable oil

65g Sugar

120ml milk

50ml lukewarm water

200g Tangzhong (Click HERE for how to make Tangzhong)

 

DIRECTIONS

Prepare and measure out all ingredients.

In a small bowl mix  the lukewarm water,1 teaspoon of sugar and yeast and whisk. Leave the mixture for 5-10 minutes till the yeast foams.

Activated yeast

In your stand mixer bowl, add the chopped apple, flour, salt, sugar and mix.

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In a different bowl whisk together the milk, tangzhong and sunflower oil.

Add the yeast mixture and milk mixture into the flour mixture and using the dough hook, knead until the dough is smooth and elastic. This takes roughly about 15minutes.

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Note: The dough will be wet and sticky at first but when you knead well it becomes elastic. You can also knead using the kneading function of food processor. Kneading by hand is not advised as the dough will be very sticky and you might be tempted to add more flour but it’s doable.

When the dough is smooth and elastic, make into a ball shape, place into a greased bowl and cover with a wet towel. Leave the dough till it’s doubled in size. This takes about 50 minutes.
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Punch down the dough and put onto a flat floured surface. Roll out the dough with a rolling pin and sprinkle the cinnamon on the rolled out dough.
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Shape and place into greased bread pan, cover with the wet towel and let rise for another 50 minutes or until the dough doubles in size.
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Preheat oven at 180 degrees centigrade (gas mark 4) for 5 minutes and bake bread in pre heated oven at 180 degrees Centigrade (370F) for 30 minutes.
 After the 1st 15 minutes baste the bread with egg for a shiny glaze. This step is optional.
By now your kitchen will be filled with lovely aroma of cinnamon 🙂
Take bread out of the pan and put on a cooling rack to cool. Apple Cinnamon bread is ready.
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Apple Cinnamon Bread
Apple Cinnamon Bread
Apple Cinnamon Bread
Apple Cinnamon Bread
You can Serve this with hot chocolate, Jam, Butter  and so many more. The possibilities are endless.
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Buttercream

The second time ever that i decorated cake with buttercream and i got a perfect texture for the buttercream icing. Just exactly what i wanted. Smooth, creamy, nicely flavoured buttercream that stayed on the cake and didn’t run! I’m so proud of myself 🙂

The first time i tried, it was for a birthday cake i made for a friend’s birthday and i wasn’t satisfied with the buttercream recipe as it was a bit runny and didn’t taste like i wanted even though those that saw and ate the cake said it was beautiful and tasted good. They didn’t seem to notice the major flaws i saw or maybe they were just being nice..heheee. Well, the saying goes..If at first you try and don’t get it right (fail), try and try again and so I tried again and i nailed it the second time. I mean texture and taste wise was perfecto! not necessarily my cake decorating skills. lol.. I’ll leave you to be the Judge of that. The icing was easy to work with, smooth and firm.

The cake was made for my beautiful mum on mother’s day. So here is to my readers-  the mums, mums to be, step mums and waiting mums..Happy belated mother’s day. The work of a mother is unending but it’s worth it all. For your efforts in improving your cooking and baking skills, for the good food you put on the table, I say welldone! Take it from me you’re doing just great and your labour shall not be in vain.

For buttercream icing :

INGREDIENTS (Decorates 10″ cake)

150g Shortening

150g Butter

600g Icing sugar (sifted)

1-2 teaspoon flavouring (Vanilla, Strawberry or any flavour of your choice)

DIRECTIONS

1) Bring shortening and butter to room temperature

2) Put the shortening in a bowl and whisk for about a minute.

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3) Add the butter and whisk for another minute .

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4) Add the flavouring and whisk.

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5) Now add the sifted icing sugar and mix well for about 5 minutes or till buttercream is smooth.

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K’s cuisine tip: Mix icing sugar in with spatula or hand first before using the electric mixer to avoid icing blowing everywhere. If using a stand mixer, use the bowl guard.

Buttercream is ready to use. This can be stored in the fridge or freezer to use at a later date but bring back to room temperature before using on cake.

Have fun decorating with buttercream 🙂

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