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

 

 

 

How to Colour Fondant

Last month a good friend of mine asked me to bake a cake for her son’s birthday. Her son happened to be a birthday mate of mine and even though my days and nights have been so busy I accepted to. It was mickey mouse themed cake which made use of coloured fondants. Particularly two of those coloured fondants are cakers nightmare..lol. I remember chatting with my friend Margaret who also bake cakes and she goes “colouring red and black fondant is a nightmare. I never get it right and I resulted to buying”. She is not the only one who thinks this. If i have to count number of times I hear people ask for help on red and black fondant colouring….

I am making a cake post because I remember promising you fans that I will also put cake tutorials here once in a while. I especially remember promising one of you Chiagozie Salam . I do always fulfil my promise so even with how busy I have been and still am I will find time to put up more posts on cake making.

Ready coloured fondants are more expensive than white and they come in limited colours so even if you normally just buy, this post will come in handy. Let’s Colour

INGREDIENTS

White fondant

Gel Colouring- (I used sugarflair brand. Wilton is also good)

Never use liquid colouring for fondant. Gel or Paste colouring is go to for fondant

DIRECTIONS

1) Place your fondant on a clean dry work top

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2) Using a toothpick, apply colouring on fondant

 

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3) Start kneading in the colour. Now you have a pinkish colour but what we are trying to achieve is deep red. Here is the trick, depending on the shade of red you want to achieve add a bit of black or brown colour to the fondant and knead

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Knead till colour incorporated. Now you have a deep red colour.

Tip: Colour deepens when you leave it to set. So best to colour days ahead before use.

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This is the fondant used on the mickey mouse cake two days after it was coloured. See how deeper the shade?

mickey mouse cake

So ladies and gentlemen that’s how to colour fondant red.

For black, Follow steps above with a black gel  colour. K’s Cuisine black gel Colouring of Choice for fondant is Sugarflair Liquorice. Tested and trusted

Below is picture immediately after colouring.

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And when used on the Cake.

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Let me know what you think about my posts and recipes. Your feedback means a lot. Also don’t forget to follow me on instagram HERE where I share pictures, tutorials and personal stories.

” Cakes are special, every celebration ends with something sweet, a cake, and people remember. It’s all about the memories”-  Buddy Valastro

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

 

Club Sandwich

Club Sandwich also known as club house sandwich is as old as  .It is popular all over the world and there are variations to making club sandwich. Club sandwich is quick to make, can be eaten on the go, as breakfast, quick lunch or whenever. I made some club sandwich yesterday and decided to put up a recipe so here’s how you can make one too. Let’s go..

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Preparation time : 5 minutes

INGREDIENTS

6 slices white bread

1 ripened tomatoes (Sliced)

Lettuce

Chicken Slices (Cooked)

Mayonnaise

Onions (Sliced)

Boiled Egg

Butter

DIRECTIONS

1) Toast the bread Slices. If you do not have a toaster, find below how to toast bread without a toaster.

Put frying pan on heat and place bread in the frying pan and leave to toast for a minute or two

Toast

Flip over and toast the other side

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2) After toasting the bread, Spread a slice of toast with butter and mayonnaise

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3) Put chicken slices on top

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4) Followed by lettuce

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and egg slices

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5) Spread mayonnaise on the second toast bread

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6) Layer with tomatoes and onions

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and then lettuce

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7) Place the 3rd toast bread on it

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8) Carefully lift and place on the first toast

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9) Hold in place with skewers

Club Sandwich

Using a sharp knife, cut in to 2 rectangles.

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That’s club sandwich done.

club sandwich

Enjoy for breakfast or lunch with tea, coffee or cold drinks

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I had it as lunch here with Zobo chapman slush. Recipe for Zobo chapman slush HERE

Club sandwich

Bon appetit

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Have a good day 🙂

Cupcakes

My nephew’s birthday was coming up and I was baking his birthday cake. I was going to make him a simple small birthday cake but he decided he wanted a two tier toy story themed cake! lol..I’ll leave that story for another day. Anyway, I normally bake a little extra I use as taster when baking to decorate cakes, but this particular day the batter after pouring into tins needed gave me just a small ramekin as taster. With 5 kids (mine and my sister’s) running around my feet, hovering round me, looking at me with innocent eyes and asking me when cake was going to be ready, I knew I just had to bake another batch to satisfy the taste buds of these adorable children. I can’t let them go thinking Aunty Kemi is not nice at all😊

I made a quick decision to make cupcakes so they could have one each and not start drama on whose share is bigger if I were to make a loaf tin and cut. That was how this particular cupcake post was birthed. This recipe is a simple vanilla cupcakes. Bake with me..

Preparation time: 25 minutes

Baking time: 25 minutes

Total time: 50 minutes

INGREDIENTS (makes 12 cupcakes)

100g self raising flour

100g butter (softened)

100g  caster sugar

2 eggs

Few drops vanilla extract

1 tablespoon milk

DIRECTIONS

1) Measure all ingredients ready

2) In a mixing bowl add butter and sugar and mix till it’s fluffy and turns pale.

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image3) Break the eggs into a bowl, add vanilla extract 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 spoon. It’s important you do not over mix the batter after folding in the flour or cake might come out dense if you do so.

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6) Put cupcakes cases in a cupcake pan

Ignore my bent out of shape cupcake cases 😊

7) Scoop batter into cupcakes cases and bake in pre heated oven at 160degrees (gas mark 3) for 25 minutes or till cupcakes are done.

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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.

8) When the cupcakes are done, take out of the oven and let cool .

There you have cupcakes.

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Fluffy and yummy

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You can go ahead and glam it up by topping with some buttercream and sprinklers. For my buttercream recipe, click HERE.

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I used mint green coloured buttercream with different coloured sprinklers

cupcakes

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Don’t know what it is about this shot but I just love it…

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Enjoy😊

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

“The only rock I know that stays steady, the only institution I know that works, is the family.”- Lee Lacocca

 

 

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.

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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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How to make Tangzhong

Here is how to make tangzhong. This recipe gives 200g of tangzhong.

INGREDIENTS

50g (1/3 cup) bread flour

250ml (1 cup) water

DIRECTIONS

Mix flour in water and stir well so you don’t have any lump. Cook on medium-low heat, stir consistently with a spoon or whisk to prevent the mixture from burning and sticking while you cook it.

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The mixture will become thicker and thicker. Once you notice lines start to appear in the mixture for every stir you make with the spoon the tangzhong is ready or if you have a thermometer use it to check the temperature. Once it’s 65degrees it’s done. Remove it from heat.

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Pour this mixture into a bowl and cover with a cling film sticking onto the tangzhong. Leave to cool to room temperature.

This can be used as soon as it cools or stored in the fridge and used within two days. Always bring back to room temperature before use.