Food Minia

Rice bread Liberian Rice Bread is a traditional Liberian recipe for cake made with cream of rice cereal and flavoured with ginger and nutmeg. The full recipe is presented here and I hope you enjoy this classic  Ingredients:  - 50 grams of rice semolina (Cream of Rice cereal)  - 180 grams of granulated sugar - 3 tablespoons of ground ginger  - 1 teaspoon of ground nutmeg  - 1 teaspoon of baking soda  - 1/2 teaspoon of salt  - 240 ml milk  - 180 ml vegetable oil  - 2 eggs  - 1 teaspoon of vanilla extract  - 4 plantains, mashed (or 4 green bananas)  Step 1: Combine all the dry ingredients in a large bowl. In a separate bowl mix  the eggs, oil, vanilla extract and mashed plantains.  Step 2: Add milk to the dry ingredients, whisk-in then add the contents of the smaller bowl mix well so all the ingredients are binding together. Step 3:  Pour the mixture into a well-greased baking dish and place in an oven pre-heated to...

Pancakes A  pancake , also known as a  hotcake  or  flapjack  is a thin, flat, round cake prepared from a batter  and cooked on a hot griddle  or frying pan . In Britain it is made without a raising agent , and is similar to a frensh crepe .  In America, a raising agent is used (typically baking powder ). The American pancake is similar to a Scottish pancake  or drop scone . The Ancient Greeks  made pancakes called τηγανίτης ( tēganitēs ), the  word indicates from τάγηνον ( tagēnon ), meaning "frying pan".  The earliest  references on  tagenias  are in the works of the 5th century BC Greek  poets .  Tagenites were made with wheat flour, olive oil, honey and curdled milk, and were served for breakfast.    The  word  Pancake  appears in English in the 1400s. I like to call these rather a British recipe as i n Britain and the Commonwealth, they are associated with Shrove Tuesday , ...

This recipe DOES NOT incl. eggs, fat or Milk YoYo The YoYo is a yeast fritter that is eaten and many countries such as Algeria, Libiya, Morrocco and Tunisia. It has a crispier outside then the European and American varieties. The best thing about these is that you DO NOT USE EGGS, FAT OR MILK  !!!!!! YoYo is made with orange juice, deep fried, then dipped in honey syrup. The most common shape is ring shaped but there are many varieties available like a ball shape that includes a plum filling. They are often eaten as a sweet treat or served to children at breakfast. Serves: makes 4 rings Ingredients: 7g sachet dried yeast   1 tbsp white sugar   60ml (¼ cup) orange juice   1 orange, zested   2 tbsp vegetable oil, plus extra, to deep-fry   300g (2 cups) plain flour, sifted   Honey syrup: 2 tbsp lemon juice  110g (½ cup) white sugar   360g (1 cup) honey   2 tsp orange-blossom water* (optional) step 1: Place yeast, sugar and 125ml (½ cup) luk...

Profiteroles A  profiterole ,  cream puff  or  choux à la crème  is a   pastry  ball filled   with whipped cream , pastry cream , or ice cream . The puffs may be decorated or left plain or garnished with chocolate sauce , caramel , or a dusting of icing sugar . The original meaning in both English and French is unclear, but later it came to mean a kind of roll 'baked under the ashes'. A 17th-century French recipe for a  Potage de profiteolles  or  profiterolles  describes a soup of dried small breads (presumably the profiteroles) simmered in almond broth  and garnished with cockerel combs , truffels , and so on.   The current meaning is only clearly attested in the 19th century. You can make a profiterole in smaller and bigger sizes or even the shape of an eclair, piped longways. I love to make these in their small delicate shapes and fill them with fresh whipped vanilla flavoured cream, then stack them all into a pir...

Pasteis de nata It is believed that pastéis de nata were created before the 18th century by Catholic monks at the  Jerónimos Monastery  ( Portuguese : Mosteiro dos Jerónimos ) in the  civil parish  of  Santa Maria de Belém , in Lisbon: for this reason, they are alternately known as  Pastéis de Belém  (singular:  Pastel de Belém ). [1]  During Portuguese medieval history, the convents and monasteries of Portugal produced large quantities of eggs, whose egg-whites were in demand for starching of  clothes  (such as nuns' habits) and also in wineries (where they were used in the clearing of wines, such as  Porto ). It was quite common for these Portuguese monasteries and convents to produce many confections with the leftover egg yolks, resulting in a proliferation of sweet pastry  recipes   throughout the country. Serves: 12 to 16 tarts Time: 25 minutes Ingredients: - 4  egg yolks - 75 grams of caster  suga...