It's the Season to Be Jolly...

I hope you are all having a good time where ever you may be. I definitely am! I am with my lil' brother Muhammad (at the moment he is stressing me about not eating vegetables tomorrow and tickling me. He is also bugging me about watching Eastenders. He is asking for a slap!) and my wifey, Chido.

We haven't decided what we are doing with the two birds we are serving tomorrow but i am sure we would make something wonderful. Two birds? I hear you ask. You would think we were expecting loads of people. Its just going to be myself, Chido and Muhammad. Well we are also expecting some of Muhammad's friends. Oh well!

We've already started preparing our dessert for tomorrow, Bea's triple chocolate cake. I wish Kofo was here, using the hand whisk is hard work but worth it. The whole flat smells divine! I know I should wait until tomorrow but I really want a piece. Chido just screamed at me to get out of the kitchen. *Sad face*.

This is what we are attempting to make, courtesy Tea with Bea

Anyway I shall take pictures of our feast and share with you all. In the mean time... Argh! I am going to slap this boy! He just poked me. I twisted my arm trying to hit him. I am going to keep a rolling pin beside me to knock him if he comes near me. Silly!

Where was I? Yeah, in the mean time, have a Merry Christmas and a wonderful New Year. Stay safe!

She Has Arrived...

I have been expectant and for far too long. It has taken nine months and now she is finally here. Oh! How I have longed for thee! Nine months ago, I toyed with the idea of getting her but I had to be sure I could afford her. After a lot of thinking and consultation I figured at the time I really couldn’t. Three months later this idea kept growing bigger in my head but I pushed it aside as our huge electricity and gas bill had just arrived. That same month Aberdeen City Council was threatening to take us to court because we hadn’t paid a bill they “NEVER” sent a statement for. In short we received the red notice before we had even received our invoice! The time just wasn’t right to get her.

She was always on my mind. I also felt like God was playing tricks on me. Every website I clicked on, every TV channel I tuned to showed her smiling at me, calling my name. I couldn’t escape her in the shops either. It was now a topic of discussion amongst the ladies at work. They all spoke about how much they loved their babies. I started to feel left out. I started to feel like I was wasting my love on other undeserving things.

Five months ago, I was whisking eggs for a “Mississippi Mud Pie” with a hand held whisker; my arms hurt so much I had to take a few breaks in between. I also noticed that there was still a lot of liquid at the bottom of the bowl that didn’t get whisked. I felt frustrated and at that moment she crept into my head again. Right! It was time to put a plan in place. I may not be able to afford her now but with time I could. I could cut back on some unnecessary expenses and put money aside monthly. I could make this work. I can make it work!

Bit by bit, I saved. I cut down on the number of Body Shop’s Body Butter tubs I bought monthly. Funny thing is I never ever run out of body butters because I am always stocking up. I figured if I didn’t buy any for the rest of the year I would still have enough to last till next March! I also reduced the number of times I visited Marks and Spencer. I convinced myself that Sainsbury’s was good enough. Bit by bit I gathered money so I could afford my long awaited baby.

While I was saving up I kept looking at scans of her, anticipating her arrival. I looked at her everyday. I couldn’t wait to show her off to friends and family. I couldn’t wait to discuss her with work colleagues. I couldn’t wait to be part of this cool exciting club.

After nine months, I was ready for my baby to be delivered. I called the consultants to let them know I was ready and fully prepared. The very next day she arrived. Brand new and glimmering. I was in love!

Courtesy of John Lewis

I have christened her Kofo. She is absolutely beautiful. And I cannot wait to show you all the scrumptious food I am going to prepare lovingly with her. Oh my!

'Food' in Love

I think Rihanna is the queen of re-invention. She re-invents her image and her music every time she brings out a new album, you get a feel that she is someone new. And I personally feel she gets better and better every time. The first time she graced our screens she had the "girl next door" look. Now she is anything but that girl! Just take a look at what I mean:

I think she is absolutely gorgeous (no homo!). I believe it keeps life interesting changing and improving an aspect of ones self. The first time I created and tested this recipe I knew wasn’t quite there yet and there was room for improvement. I have given this recipe a fair bit of thought – I know what you are thinking, this girl is obsessed! I confess I am a FOOD ADDICT! For me the plantain mixture was a bit too "wet", I felt it needed to be drier, it needed a bit of crunch. The friends I served it to thought it was perfectly alright though. So maybe this isn't really a re-invention, more of a new plantain recipe. I have been thinking seriously about dying my hair blond though. On second thoughts...

What I have done with this new recipe is to replace the flour with bread crumbs, this holds all the ingredients together. Instead of blending the ingredients together, I mashed the plantain. This gives the whole recipe a rustic feel. I also introduced sausage meat to the mixture and left out any liquids, the plantain and peppers already contain enough moisture. I absolutely love this new recipe I must say. The sweet scent of the plantain mixed with meaty aroma is divine. Even though I could taste all the ingredients individually, I was still able to taste how they came together to make a really superb dish.

M tested this new recipe for me and fell in love with it. I may get her to try the first one and give me her thoughts. If you have the chance to try both recipes please let me know which one is the winner!

Oven Baked Sausage Plantain
Ingredients:
2 Ripe plantains
4 Sausages
2cm ginger
4 garlic cloves
4 tbs Bread Crumbs
1 Scotch Bonnet (Hot Fesh Chili)
1/4 Red or Green Bell Pepper
1/4 Onion
1 tsp coriander
1 Knorr Cube

Preheat the oven to 185 degrees Celsius.

To make it easier for you to mash the plantains, chop them first into very small cubes. In a large bowl, mash the plantain with a potato masher or a wooden spoon. Don't over work it as you don't want it to be too smooth. Finely chop all the vegetables and add to the bowl containing the mashed plantain. Remove the skins from the sausages and add to the plantain mixture. Add the breads crumbs, coriander and knorr cubes. Mix thoroughly. Roll the whole mixture as large sausage in baking paper or foil paper and bake for 30 minutes. I served this with egg sauce.

Chicken Soup for the Soul

I need a hug! One that comes  with a hot soup and huge fluffy arms to keep me  warm inside and out. I imagine the soup  would warm my joints and the fluffy arms would keep the wind away. Bachelor's (or perhaps it should be Spinster's!) "Cup a Soup" ad comes to mind, where they promise a hug with every cup of soup. That's exactly what I need!

It is really cold and wet outside and I have finally been struck down by the flu. All year round we have been playing cat  and mouse with each other. I have taken all sorts of precautions to prevent this happening to me. Even when  Miss Ola, my flatmate had it, I was still able to escape  it. Not today, not this very moment. My throat feels like sand paper and I am afraid if I sneeze one more time my eyeballs will shoot out of their sockets. My head is pounding and spinning at the same time. For a split second I look round my room for a gun to blow my brains out.  That would definitely stop the headache. 

What I really need right now is something to knock me out. And a hug, one that comes with hot spicy soup and huge fluffy arms. For some reason everyone I have called to get me some medicine seems to be unavailable. Maybe they  have all been struck down by this unforgiving virus. I wonder if they have guns lying under their beds. If only I could get my hands on one. I am going to try and sleep it off.

I am awake now and I realize I need three things; some medication,  a hug (that comes with soup and huge fluffy arms - I wonder how many times I can get away  with writing this) and a gun! I know where I can get medicine from and thinking about what I have in my pantry, I am sure I can come up with some soup. The gun and hug is another matter. First, I must drag myself out of bed.

 I am glad  I came out as I feel a bit better with every breath I take of the clean, cold air. I must remember not to overdo it.  I am standing by the drugs counter searching for something drowsy, something heavy to knock me out. I don't see any. What are they afraid of? Argh!!!! I guess Lempsip Max will have to do for now.

An hour later  I feel much better but I am still in need of that  soup. Even though I am dressed warm I still feel quite cold inside. Some hot spicy chicken soup will do just fine, to warm my soul. I have all the ingredients to make this soup, which is quite easy. The problem now is if I have energy to get up and make it.

What I will need for this soup:

Chicken and Sweetcorn Soup

 Courtesy of Oriental Cookbook

2 chicken thighs, remove the flesh and dice to small pieces
1 tablespoon of Sunflower Oil
600ml of Chicken Soup
1 Egg
3 Tablespoons of Cornflour
1 Teaspoon of Chili Powder
1 sprig of Spring Onions, shredded
1/2 Cup of Sweetcorn
Toasted Sesame Seed Oil

If I had energy this is how I would make it. In a medium size sauce pan I would heat the oil for a minute or so and fry the diced chicken until golden brown. I would then remove the chicken and set aside. Next step is to add the chicken stock and bring to boil and then simmer while stirring. As I need the soup to be very spicy I will add  the chili powder, lots of it, sweetcorn and  season to taste with salt. After turning the cornflour into a thick paste by adding cold water to it, I will then add this paste to the chicken stock to thicken it. You might need to add more cornflour paste to get the right soup thickness. I must remember to add the fried chicken I set aside earlier to the sauce pan. Simmer for another 5 minutes. I will whisk the egg is a bowl then add it to soup gradually while stirring with a fork. Before serving I will add the shredded spring onions and drizzle of toasted sesame seed oil.

Now to find a recipe for that hug...

Fidelia is Coming…

And she is bringing my darling Seni, her son with her. Seni, who is five thinks I am the coolest grown up ever. He actually asked his mum if I could come for a sleep over at theirs once. I was so chuffed! A five year old thinks I am cool. It’s a wonderful feeling I tell you! Whenever he comes over he has the Nintendo DS and Wii to entertain him and his favourite, the iPad! He got a DS as a present earlier in the year and now he has asked for the iPad for Christmas… hahahaha. If this continues I fear that Fid will put me in charge of purchasing Seni’s major assets!

I met Fidelia through Miss Ola, a friend I share a flat with. Most Sundays after church, Fid and Seni come to ours to chill before heading home. I love it when Seni opens my door to say hi and my lazy ass is still in bed. I know deep down he comes looking for the iPad but I will pretend it’s me he is looking for.  

“Sara, I am coming over in about ten minutes. Do you have that pasta with all the green things inside? Please I am craving it” she says to me on the phone. I literally laugh out loud.  The green leaves she is referring to is spinach and spring onions. I actually keep an emergency supply of cream cheese, spinach and chicken for this pasta just in case she decides to pop round. I have to admit I thoroughly enjoy preparing this dish for her. The joy I feel is unquantifiable when she asks for it. 

I have always imagined me in a big kitchen where people just drop by to eat, talk and laugh. A place that’s warm and welcoming. This is why I love it when the regulars drop by and drag me out of bed to prepare something warm for them to eat.  

If I owned a restaurant right now this dish will definitely be a signature dish. The number of people that have asked for the recipe after sampling it has been overwhelming. Imitation is the best form of flattery. M my dearest friend, who hardly cooks, probably last cooked in 1987 (she is going to kill me!), came to Aberdeen for the weekend and I prepared this dish for her. Guess who called me last Saturday armed with pen and paper to take down notes? Madam was constantly calling to ask about ingredients and methods. At a point when I didn’t pick my phone on time she said “Sara, you cannot be unavailable right now”. It’s not like I never picked up, the phone just rang longer than she would have liked.

She sent pictures of every stage of her cooking. I was completely bowled over when she told me she had really enjoyed her cooking experience so much that she was considering making a weekend of it. WOW! I was really pleased to hear this especially since M thinks I have a problem with food. I feel now she is beginning to understand it is love I have for food. When I asked her how her version of my recipe tasted, she replied “Just like yours!” I smile, my work here is done! Rumour has it M is experimenting in the kitchen again this weekend!!! 

Cooking pasta recipes, especially spaghetti is something I am very comfortable with. I have even gone as far as learning how to make the actual spaghetti from scratch just in case I wake up one night craving spaghetti and there isn’t one stick left in the packet. Crisis I tell you! It is my favourite food in the whole world. I remember how excited I was in school when spaghetti had just been introduced to the dinner menu. I used to get dressed up (well we had to wear uniforms and the only way to improve on the hideous outfit was to wear loads of make up) for “spags” day. I would pretend I was in a posh restaurant having the most delicious meal. When ever I am sad or happy, I think of preparing pasta to “mark” the occasion. It is the comfort food that makes me feel everything will be alright. Nothing beats a huge bowl of spaghetti in a thick spicy sauce for me. I even love the mess I make on my clothes and face when I am slurping it down. Mind you, I am always well behaved when I go out to eat. 

‘Wifey’ and I share this love for pasta so we decided to go to Italy to experience authentic Italian food. We got a really good deal to go to Milan (Sicily would have been perfect but like my people would say “na money kill am”). When the pilot told us we couldn’t land at the airport because of the weather we were like but this is Italy, it can’t be that cold. The amount of snow we met when we got off the plane was unbelievable. I have never seen such in my life before and I live in Scotland! Cars were completely covered up with snow; people were carrying shovels on their shoulders. We were still confused. But this is Italy! Mediterranean climate, which equalled mild winters! Where did the snow come from? Chido didn’t want to leave the hotel room. I had to drag her out after the second day.  There was no way we were going to spend all our time under the duvet. We wore all the clothes we packed for the trip that day. It was that cold! When we got to the town centre we saw signs directing us to the “Winter Olympics”. Winter Olympic? In Italy? In Milan? We were so excited about the dead cheap deal we got that no one even bothered to check what the weather was like or what was happening that weekend in Milan. If we had seen that the winter Olympics was being held there, there was no way we would have gone. We didn’t even know that there was such a thing as “Winter Olympics”. Ignorance is indeed a disease. We did try to sample some recipes but the weather was so terrible that we didn’t really enjoy our time there.

Anyway Fidelia is coming; I need to head to the kitchen:

Pasta a la Fid

250g of Spaghetti

3 Chicken Thighs, diced

8 Spring Onions, chopped

2 Cloves of Garlic, chopped

Fresh Chilli (scotch bonnets), chopped

2 Cups of Spinach, chopped

2 Tablespoons of White Wine Vinegar

1 Tablespoon of Soy Sauce

2 Table Spoon of Corn Flower

1 Teaspoon Lemon Zest

2 Tablespoons of Cream Cheese

2 Tablespoons of Sunflower Oil

Black Pepper

In a freezer bag add the diced chicken, soy sauce, corn flower, vinegar, lemon zest and black pepper and mix so that the chicken is covered in the marinade.  Place it in the fridge. In the meantime boil some water (enough to boil the pasta) in a large pan and when it has boiled add the spaghetti. When it’s cooked, drain it and keep it aside. 

In a large wok or sauce pan, heat the oil for a minute and fry the chicken until it’s cooked. Add the chopped garlic, spring onions and chilli and fry for 3 minutes then stir in the cream cheese. Add the spinach and stir until all the spinach has wilted. Season to taste. Add the pasta one serving spoon at a time stirring each time.

This serves approximately four people depending on size and how hungry they are. 

Enjoy!

P.S. - All photographs taken by me unless otherwise stated

Why am I working on a Sunday? Why?

So I have loads of work, like proper work. You know, the one that pays for all the ingredients, food and gas bills. But I couldn't bring myself to do any of it. It's Sunday for crying out loud! And it's really, really cold. All I want to do is sleep. So what did I do instead? I cooked and cleaned and cooked some more. What do I tell my boss when she asks if I have finished my report?

Anyway I baked savoury and sweet scones and crumpet soaked in eggs. I usually use self-raising flour for my scones but today I had to use plain flour and baking powder. When I opened my bag of self raising flour I found some insects inside. Let me point out that this bag was brand new and sealed. Anyone that knows me well knows how much I detest insects, I get panic attacks when I see them. My sister always asks how I coped in boarding school. Our school was in the middle of a forest with all sort of wild life and wild insects! With teary eyes I called Chido to tell her what I had found and her question was "what were you doing in Asda?" Hisssss! I am heading there tomorrow to demand a refund and a million pound compensation for the trauma they put me through!

If you have only plain flour, self-raising flour can be achieved by adding 2 teaspoons of baking powder to every 250 grams of plain flour. For my savoury scones, I added cheese to the mixture and left out the sugar. In a bowl, I whisked 2 eggs, 3 table spoons of milk, finely chopped onions and tomatoes. I seasoned with mixed spices and salt to taste. I had bought some crumpets earlier which I then soaked in the egg mixture and baked in the oven for 20 minutes.

After cooking and cleaning you would think I would try to do some work. I sent out this message "Brunch at mine!" to a few church going friends, knowing they would be hungry after the service. I pity myself!

P.S. - All photographs taken by me unless otherwise stated

Tropically Sweet

Does your favourite fruit say something about who you really are? Errr... I’ll leave that to the psychoanalyst to figure out. All I know is mine is the pineapple. It’s not exactly pretty and the prickly look seems like a total turn off. Unlike other fruits for example mangos and oranges, it’s very hard to tell when a pineapple is ripe. Then when you have finally picked a ripe one you need to cut it up, remove all the divots (the numerous evil looking “eyes” in a pineapple) and make sure you have more of the fruit on your plate than in the bin. Abeg, it is hard work!

For me, it’s all about the labour of love, which was drummed, more like forced into me by my dearest mother. She used to say take charge of something and do it properly so if you ever left people would miss you. Right! I was always in charge of preparing the fruits during Ramadan growing up so I had to learn how to tell when the pineapple was ripe. A ripe pineapple should have a yellow-golden colour at the base of the fruit. The further this colour rises to the crown, the better. Pull a leaf from the crown and if it has got a large white area then you are good. If the leaf can be pulled easily then your pineapple belongs in the bin. Sometimes what you see is not what you get. Even if your fruit is the most beautiful yellow-golden colour you have ever seen, touching and smelling it will also help you choose the best one. Is it firm to your touch? If it’s too soft or spongy then it’s rotten. If you get high from just a sniff of the base, then get ready you might just be looking at getting wasted on something natural *wink* *wink*. If you are going to try all of the above at a supermarket, I suggest you wear sunglasses to hide your face. You don't want to end up as the latest YouTube hit - 'customer caressing pineapples'.

Cutting it up is another kettle of fish. This is messy and most times results in itchy fingers. If you ask an "expert" how they would cut a pineapple they would probably tell you to cut off the crown and the base of fruit then stand the pineapple on the base and cut the skin off the sides in stripes. I find this very difficult to do. Please don't let the videos on YouTube fool you and cutting the skin off in stripes this way means you taking a lot of the flesh off. If you ask me, I would say yeah cut off the crown and base of the fruit, slice the pineapple  into about 2cm thick discs, you are now able to take off the skin easily as your knife has a shorter distance to travel. I love the hard middle bit so I leave it in. Most people cut them out.

After cutting up the pineapple into medium size chunks, what I like to do is place them in the freezer for about fifteen minutes for the juice flowing around the chunks to crystallise so that it gives it a nice crunch. What I used to do during Ramadan before we break our fast was to sit on the freezer so that no one had access to the fruits I had placed in there. If I felt that it hadn’t been in there for long enough I wouldn’t let any one touch them even if it was time to break our fast. This made me very unpopular! To confirm if they were ready I had to eat some, by the time I was done “confirming”, there was hardly anything left in the bowl most times. I don’t think my family missed me preparing the fruits for Ramadan after I went to boarding school,  so much for ‘mummy’s’ knows best.

Because the pineapple is frozen around the edges, the juicy middle gets really cold. When I bite into the juicy middle, tangy sweetness explodes in my mouth (no pun intended!) and awakens my taste buds. Beware this can also cause some brain freeze! It is for this sensation I go through all this trouble to create the perfect snack because really you can always pop into your nearest supermarket and buy a pack with only five tiny chunks in it at five times the price of a whole one! The weirdest bit about my love for pineapple is that this is the only way I can eat it, in its purest form. Ok I lie. For extra tanginess I squeeze about a table spoon of lemon on the chunks. I can’t stand it in other dishes though. If you want evil looks from me, give me that pizza with the pineapple toppings, what is it called again…? Ehen Hawaiian Pizza... yuck!

P.S. - All photographs taken by me unless otherwise stated