Detailed Recipe On How To Make Ogbono With Okoro Soup

Hello Everyone, I'm sharing with you a well detailed recipe on how to cook Ogbono with okro soup. I will upload pictures of the steps involved in making the soup when its ready, but for now follow read and follow the steps, am sure it will help

Cheers...

Recipe

Grinded Ogbono
Grinded Okro
Palm oil
Grinded pepper
Crayfish
Ponmo
Shrimps
Dryfish
Stock Fish
Cooked Beef
Stock water gotten from cooking the Beef
Sliced Onions
Stock Cube
Sliced ugwu
Salt

Cooking Method

1. If you have not cooked the beef, season it with seasoning cubes, onions, and little water, leave to cook till its soft. Set d stock gotten from cooking  the beef aside.

2. Soak the dryfish and stockfish in hot water to soften it and remove any dirt in it.

3. In a clean cooking pot, heat up the palmoil (do not bleach the palmoil) for few seconds under low heat, pour in the blended Ogbono and stir continuously for few minutes like 10 mins ( remember you are doing this under very low heat to avoid it from getting burnt)

4. Add the stock gotten from cooking the beef into the fried Ogbono and stir very well until you get the consistency you needed.

5. Add the crayfish, shrimps, ponmo, assorted meat and any type of meat you are using, and stir together, add water if the soup is too thick, taste to check if the taste is okay.

6. Add the okro and stir together till well blended, add water if its necessary.

7. If you don't like okro you can skip step 6.

8. Add the washed sliced ugwu, stir for few mins, check the taste, add salt and stock cube if needed.  Let it simmer for a minute. Then its ready.



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Recipe Of The Week..... Cripsy Creamed Doughnut...

Cripsy Creamed Doughnut

Today i will be sharing with you a well detailed recipe on how you can make a homemade doughnut. Read through the recipe and the methods, it might not be useful to you as a man, but your wife or sister will thank you if you share with them, and as a wife or mother try make this for your kids its really yummy....
Lets get started....

Recipe

3 Tsp.  active dry yeast

1/4 cup warm water

11/2 cups lukewarm milk

 1/2 cup sugar

1 Tsp salt
2 Large Eggs

1/3 cup Margarine

5 cups all-purpose flour

Vegetable oil for frying

Doughnut Glaze

1/3 cup butter

2 cups Icing sugar

11/2 Tsp vanilla

4 Tbsp hot water

Method

1. Pour the warm water in a big bowl enough to mix the ingredients

2. Sprinkle the yeast over the warm water, and let it stand for 5 minutes, or until foamy.

3. Add  the milk, sugar, salt, eggs, margarine, and 2 cups  out of 5cups of the sieved flour.

4. Mix for a few minutes at low speed with a hand mixer or stirring with a wooden spoon.

5. Beat in the remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. the dough should be soft and elastic.

6. Pour the dough on a flour dusted table and Knead for about 5 minutes, or until smooth and elastic. the dough should be soft.

7.Place the dough into a greased (buttered) bowl, and cover with a kitchen towel or cling flim.  Keep in a warm place to rise until double for 1hour.

8. Dough is ready if you touch it, and the indention remains. Deflate the dough by punching the surface of the dough gently.

9. Turn the dough out onto a floured surface, Re knead gently and gently roll out to 1/2 inch thickness.

10. Cut with a floured doughnut cutter or a round cutter of about 21/2" wide, and use a smaller cutter to cut the middle.

11. Place the doughnut cuts in a floured pan, cover lightly with a kitchen towel or oil sprayed cling film and let it sit out to rise again until double for another 20mins.

12. Heat oil in a deep-fryer, Pot or large heavy fry pan. When the oil is hot reduce the heat to low and Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface, fry doughnuts on each side for 40s to 1min or until golden brown.

13. Remove from hot oil, to drain on a wire rack. Then place in a paper towel

Doughnut Glaze

1. Melt butter in a saucepan over medium heat.

2. Add Icing sugar and stir

3. Add Vanilla and stir until smooth.

4. Remove from heat, and stir in hot water one tablespoon at a time until the icing is  thin, but not watery. Set aside.

5. Dip  a side of the doughnut into the glaze while still hot, Then into the sprinkles or chopped nut and set onto wire racks.

Yummy.....

If you find this recipe useful, Encourage us by sharing this recipe. You can also request for any recipe of your choice To be shared on our blog or pages. if you are the busy type  you can order for any pot of food of your choice, snacks, small chops etc...

For more details Reach Fablast Cuisine on the Info below;

08054637107, 08083527334, 08185759122, 08136243990

Whatapp: 08136243990

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Web: fablastcuisine.blogspot.com

Recipe Of The Week..... Cripsy Creamed Doughnut...

Cripsy Creamed Doughnut

Today i will be sharing with you a well detailed recipe on how you can make a homemade doughnut. Read through the recipe and the methods, it might not be useful to you as a man, but your wife or sister will thank you if you share with them, and as a wife or mother try make this for your kids its really yummy....
Lets get started....

Recipe

3 Tsp.  active dry yeast

1/4 cup warm water

11/2 cups lukewarm milk

 1/2 cup sugar

1 Tsp salt
2 Large Eggs

1/3 cup Margarine

5 cups all-purpose flour

Vegetable oil for frying

Doughnut Glaze

1/3 cup butter

2 cups Icing sugar

11/2 Tsp vanilla

4 Tbsp hot water

Method

1. Pour the warm water in a big bowl enough to mix the ingredients

2. Sprinkle the yeast over the warm water, and let it stand for 5 minutes, or until foamy.

3. Add  the milk, sugar, salt, eggs, margarine, and 2 cups  out of 5cups of the sieved flour.

4. Mix for a few minutes at low speed with a hand mixer or stirring with a wooden spoon.

5. Beat in the remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. the dough should be soft and elastic.

6. Pour the dough on a flour dusted table and Knead for about 5 minutes, or until smooth and elastic. the dough should be soft.

7.Place the dough into a greased (buttered) bowl, and cover with a kitchen towel or cling flim.  Keep in a warm place to rise until double for 1hour.

8. Dough is ready if you touch it, and the indention remains. Deflate the dough by punching the surface of the dough gently.

9. Turn the dough out onto a floured surface, Re knead gently and gently roll out to 1/2 inch thickness.

10. Cut with a floured doughnut cutter or a round cutter of about 21/2" wide, and use a smaller cutter to cut the middle.

11. Place the doughnut cuts in a floured pan, cover lightly with a kitchen towel or oil sprayed cling film and let it sit out to rise again until double for another 20mins.

12. Heat oil in a deep-fryer, Pot or large heavy fry pan. When the oil is hot reduce the heat to low and Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface, fry doughnuts on each side for 40s to 1min or until golden brown.

13. Remove from hot oil, to drain on a wire rack. Then place in a paper towel

Doughnut Glaze

1. Melt butter in a saucepan over medium heat.

2. Add Icing sugar and stir

3. Add Vanilla and stir until smooth.

4. Remove from heat, and stir in hot water one tablespoon at a time until the icing is  thin, but not watery. Set aside.

5. Dip  a side of the doughnut into the glaze while still hot, Then into the sprinkles or chopped nut and set onto wire racks.

Yummy.....

If you find this recipe useful, Encourage us by sharing this recipe. You can also request for any recipe of your choice To be shared on our blog or pages. if you are the busy type  you can order for any pot of food of your choice, snacks, small chops etc...

For more details Reach Fablast Cuisine on the Info below;

08054637107, 08083527334, 08185759122, 08136243990

Whatapp: 08136243990

Facebook: facebook.com/fablastcuisine

Web: fablastcuisine.blogspot.com

Learn 2 Well Detailed Methods Of Cooking Fried Rice

Nigerian Fried Rice is one of the most popular rice recipes in Nigeria. It is a favorite dish that you will always find in parties,it is also a delicacy that can't be missed in Naija homes during festive periods. Luckily its Easter period, you can cook it for your family and friends. I Will be Sharing the two methods that i know you can cook it with, Sit back, take your pen an write.

Ingredients 6-8 people

4 cups of rice
2 cups of diced Carrot (Scrape before dicing)
2 cups Green beans
1/2 cupGreen Pea
1 cup of diced Green pepper
300g Liver
1.5kg Meat (chicken, beef, turkey or goat meat)
150ml Vegetable oil
1 cup of sliced Onions
1/2 Cup Sweet Corn
1/2 cup diced spring onions
2 Tablespoon Curry powder
Salt
Ginger and garlic
Sliced Rodo ( remove the seed, dice to finger shape)

Things To Do Before Preparing The Fried Rice

1.  If you are using raw green peas, boil for few mins and drain off water and set aside, if using tin peas drain the water in the peas wash and set aside

2.  Scrape the carrot and dice into cubes, boil for few mins drain and set aside.

3.  Drain the water in the sweet corn.

4.  Boil the Liver and dice into cubes

5.  Remove the seed in the green pepper and dice into cubes, Dice the spring onions too.

6.  Remove the seeds in the red pepper (ata rodo) and dice into finger shapes

7.  Wash the meat, squeeze in the water from the grated ginger, add the garlic, seasoning cubes and mix together, add water to the level of the content of the pot, boil till its done. Sieve the stock gotten from cooking the meat into a bowl and set aside, fry the meat or grill it.
FIRST METHOD

1.  Wash the Rice in salt water, drain in a sieve.

2.  Fry the liver drain off excess oil and set aside, fry all the vegetables (carrot,green beans, peas, sweet corn, spring onions) too drain off excess oil and set aside

3.  In a clean big pot, Pour in the groundnut oil, add the chopped onions and stir fry, Add the curri, and the crushed seasoning cubes and stir well

4.  Add the washed drained rice and start stiring till its well fried


5.  Add the sieved stock gotten from cooking the meat into the fried rice, add more water if necessary, cover the pot and let it cook, avoid adding too much water so that you dont over cook the rice.

6. When you are okay with the texture of the rice, pour in the fried liver and the fried vegetables, and the sliced red pepper, stir together with a wooden spoon. Leave for few mins and put off the gas its ready.

SECOND METHOD

1.  Parboil the rice, rinse in cold water to stop the cooking process, put in a sieve to drain off the water.

2.  Pour the stock gotten from cooking the meat through a sieve, and pour into the pot, place on fire and bring to boil, add curri and salt

3.  Pour in the parboiled rice, the water level should be slightly less than the rice level, at most it should be the level of the rice, this is to ensure the rice does not overcook and its well cooked by the time the water dries up. Cover the pot and leave to cook over medium heat

4.  When the water dries up check the texture of the rice, it must not be too strong nor too soft, it must separate from each other. Pour into a casserole or a flat pot to cool down quickly. If let in the pot used to cook the rice it will continue cooking, and it will stick together

5.  Divide the vegetables into equal part as that of the rice you can fry at once, so that you don't over crowd the frying pan.

6.  pour a small amount of vegetable oil into a frying pan, when the oil is hot, add one part of the chopped onions, curri and stir for 10s, add 1part of the liver and keep stiring for a min, add 1 part of the vegetables and stir

7.  Add 1 part of the rice and red pepper, add salt and seasoing cube if needed. Stir together till it has mixed together.

8.  Transfer into a dry pot. Repeat the process for the remaining batches of rice.

Note; Fried rice can go bad very fast, to avoid this, spread the fried rice to cool down before pouring into your cooler

Tips To Become A Better Cook....

This is exclusicely fo my naija women/ladies, like i would always say the best way to a man's heart is through his stomach, read through this article, increase your knowledge to be a better cook.

ADD TO WHAT YOU ALREADY KNOW; Always increase your cooking knowledge by searching the web for new recipes, read through them, even if its a recipe for a meal you think you are perfect on, remember there is always something new to learn.

 TIMING; This is one of the top tips on becoming a better cook, this is because you may know all the ingredients needed to cook a meal, but if you get the timing wrong, all money and time spent is wasted. Knowing the right time to add certain ingredients goes along way to making your food taste better.

ORGANISATION; Before you start cooking, you must organize all the ingredients and set them aside, this is so, that once any item is needed you just add it into the pot, rather than hurriedly washing and adding it when needed, this may make you forget an important ingredient hereby spoiling the dish. Always plan ahead.

ATTENTION TO DETAILS; Know when to use high heat, low heat and medium heat.

CONCENTRATE ON WHAT YOU WANA COOK; Avoid distraction to avoid burnt, overcooked or undercooked meals.

BE ADVENTROUS IN THE KITCHEN; Try new recipes and have great fun while cooking

HAVE THE BASIC KITCHEN TOOLS

OFTEN DOES IT; The more you cook, The more you learn new and better ways of cooking.

Fablast Cuisine

How To Prepare Orha Soup..... Easy Method..

INGREDIENTS For ORHA SOUP

Orha Leaf

Uziza Leaf

Stock Fish

Dry Fish

Meat

Ponmo

Arshi grinded with crayfish (soup thickner) or cocoyam

Palm oil

Seasoning cube

Ogiri

Scent Pepper

Things To Do Before Preparing The Soup

I. Mix the Arshi and pepper together.

ii. Slice the orha leaves and the uziza leaves with your hand without the stick inside.

iii. Wash the sliced leaes together.

Cooking Method.

1. Wash the meat, season it and put on fire boil for awhile.

2. Add the stock fish and enough water to cook the soup.

3. Add the ponmo and dry fish 

4. Add the palmoil and let it boil for awhile.

5. pour in the mixed arshi and pepper inside and stir well.

6. Add the ogiri and mix it well. If the soup is too thick add more water

7. If you are okay with the texture of the soup, add the washed uziza and orha leaves.

8. Taste to check if the seasoning is to taste, if not add seasoning cube and salt to taste.

It is ready.

Note: I do not like to use cocoyam as my soup thickner, this is because if you are not very careful you can have lumps in your soup. I prefer to use Arshi.

How to Prepare Egusi Soup (Mama Igbo way)

I know many of my readers love to eat fufu, eba, pounded yam with Egusi soup in the igbo woman's canteen close to you because of the delicious taste of the Egusi soup and the sweet aroma. follow this recipe and i bet u will cook the soup perfectly. Let's get started.             Ingredients

                                                                                                                                                            Little Water Leaves (Sliced)

Little Bitter Leaves (sliced)

Ugu leave (pumpkin leaves)

(Egusi, Scent Pepper, Orsu, Crayfish) Grind them together

Stock fish

Dry fish

Beef

Ponmo (sliced)

little red pepper ( grinded) optional

Seasoning cubes

Things to do before cooking the soup.

1. Grind the Egusi, Scent pepper, Orsu and crayfish together in a dry mill.

2. Wash and slice the vegetables separately.

3. Debone the dry fish and soak in water for 30mins, 

4. Season and boil the meat and the stock fish and dry fish, that is if the dry fish is very tough. Set aside the water used in boiling the meat, dry fish and stock fish.

Cooking Method.

1. Pour the palm oil in the big pot to be used and set on fire,  add the sliced water leaves and bitter leaves and the grinded egusi into the pot on fire And start stirring frequently on low heat. Keep frying till the egusi start sticking to the bottom of the pot.

2. Pour the hot stock gotten from meat, stock fish etc little by little while stirring together. when you have exhausted the stock and the soup is still too thick add more water.

3. Add the ponmo, stock fish, dryfish, beef and the grinded rodo(if using). Stir together. Leave to cook for awhile. 

4. Add the seasoning cubes and salt to taste

5. Add the sliced  ugu leaves.

6. Taste to see if it needs any of salt, seasoning cube or pepper, add if necessary, if its okay then its ready.

Yummy...

Try this and let me know how it taste.

Cheers. 

For enquiries or to request for any recipe of your choice Contact  Fablast Cuisine.

Phone no: 08083527334, 08054637107, 08185759122, 08136243990.

Email: Fablastconcepts@gmail.com 

Fablastcuisine.blogspot.com                                              

Fablast Cuisine..... Order for pot of food of your choice..

Fablast Cuisine...
Are you too busy that you cant make your home cooked meals because of your job, are you too tired to cook after a long day and you want to eat fresh home made food specially made for you? Then we have got you covered.. Fablast Cuisine is here to take the stress off you...Let's do the cooking for you.

 Order for the pot of food of your choice.
Soup (Efo riro, Egusi, Edikaikang, Afang, Orha, and lots more)

Staple food ( Jollof rice, fried rice, Coconut rice and lots more)

Pepper soup of your choice, Nkowbi, Isi Ewu, barbecue and lots more....

For your home, Office Lunch, house parties & Outdoor events Contact Fablast Cuisine to place your order and we get your meals delivered to your doorstep.
To place your order or for more enquiries;
Call or send a text to
08054637107, 08083527334, 08185759122, 08136243990

Send us an email: fablastconcepts@gmail.com