olayemikitchen

Monday, 30 April 2018

Raspberry Pink Velvet Cake

Hello viewers, How are you all doing?

Have been so stress out lately, because I'm busy making preparation for my birthday, which is today, I'm so happy, cos I added another year today, and am grateful to God for keeping me alive.

I decided to share some of my birthday food recipe with my viewers.

So let start with Yummy Raspberry Pink Velvet Cake which I have already bake for my birthday which is today.

So let start with the procedure.

Ingredients needed;

1. 3 cups cake flour, spooned and leveled, plus more for pans spraying,

2. 1 tablespoon of baking powder,

3. 1/2 teaspoon of kosher salt,

4. 1 cup (2 stucks) unsalted butter, at room temperature,

5. 2 cups of granulated sugar,

6. 4 cups of fresh raspberries, divided, plus more for decorating,

7. 4 large eggs,

8. 2 tsp pure vanilla extract,

9. 3/4 cup if buttermilk,

10. 3 drops of pink food coloring, (optional),

11. 3 tablespoons of seedless raspberry preserves,

Raspberry cream cheese frosting meringue kisses and edible flowers, for decorating,

Raspberry cream cheese frosting ingredients;

1. 1/2 cup (1 stick) unsalted butter, at room temperature,

2. 4 oz cream cheese, at room temperature,

3. 1/4 cup of fresh raspberries,

4. 1 tsp of pure vanilla extract,

5. 1/2 kosher salt,

6. 3 cups of confectioner's sugar.

Directions:

1. Preheat your oven to 350°F. Greese and flour 3(8_inch) cake pans, whisk together flour, baking powder, and salt in a clean bowl.

2. Beat butter and sugar on medium speed with an electric mixer until light and creamy for 1 to 2 minutes, Add 1 cup of raspberries, and beat until smooth doing that for abt 15 to 20 seconds, add eggs, one at a time, beating until blended after each addition. (Mixture will look curdled).

Beat in vanilla extract, reduce mixer speed to low and beat in flour mixture, and buttermilk alternately, beginning and ending the process with flour mixture, just until flour is incorporated, Mix in food coloring if you like, Divide batter among prepared pans.

3. Bake cake until a wooden pick inserted in centre comes out clean, for the next 23 to 25 minutes, cool in pans or wire racks for 10 minutes, then invert onto wire racks to cool completely.

4. Toss together preserves and remaining 3 cups raspberries in a bowl, place one layer on a cake plate and top with 1/2 of the preserve mixture; repeat one more time, top with remaining cake layer. Frost top and sides of cake with frosting, Decorate with meringue kisses, edible flowers and raspberries.

5. To make the frosting, beat butter and cream cheese on medium speed with an electric mixer until creamy, 1 to 2 minutes beat in raspberries, vanilla, salt, until raspberries are broken down, 15 to 20 seconds .

Reduce mixer speed to low and gradually add confectioners sugar until blended and smooth after each addition; after leaving for 45 seconds to 1 minute.

Your Yummy Raspberry Pink Velvet Cake is ready.

Don't forget to drop your comments and questions.

And I will answer them.

Wednesday, 25 April 2018

Fried Banana

Ingredients needed:

1. 1 banana quartered, (or more depending the quantity you are making),

2. 1/2 cup of flour,

3. 2 tablespoons of baking powder,

4. 6 tablespoons of water,

5. 4 cup of cooking oil,

6. 4 tablespoons of Honey.

Directions;

Light, Sweet dessert _ a perfect ending to the diner.

1. Roll the banana pieces in flour, mix the baking powder with water to make a paste and roll the banana pieces in it.

2. Heat the oil until it is hot, deep fry banana for 4 minutes or until they are golden brown, pour 1 tablespoon of honey on each banana pieces and serve.

Enjoy your delicious Fried Banana.

Good for relaxation.

Barbecue Turkey Burgers

Ingredients:

1. 1 pound ground dark_meat Turkey,

2. 1 garlic clove, minced,

3. 1/2 teaspoon of paprika,

4. 1/4 teaspoon of ground cumin,

5. Kosher salt,

6. 1/4 teaspoon freshly ground black pepper,

7. 4 slices sweet onion grilled,

8. 1/4 cup barbecue sauce,

9. 4 (1.6 _ounce) sesame seed buns, toasted.

Instructions:

1. In a medium bowl, mix together turkey, garlic, paprika, and cumin form into 4(4_inch) parties; season with salt and pepper.

2. Heat grill to medium high heat: cook turning once, until burgers are just cooked through, about 7 minutes on each side.

3. Serve with onions and sauce on top of buns.

Enjoy your Yummy Barbecue Turkey Burgers.

Beet Salad

Hello viewers, How are you all doing?

Today will be learning how to prepare Salad.

Enough of soups, stews, let also try out Beet Salad.

I have tried it out, is delicious, and easy to cook.

Let get started.

Ingredients needed:

1. One 16_ ounce or 454_gm can diced beets, drained,

2. 1/3 cup of apple_cider vinegar (78ml),

3. 1 teaspoon of fresh chives (5ml),

4. 1/2 cup of strained yogurt (118ml),

5. 1 teaspoon of fresh chopped parsley (15ml).

Instructions:

1. In a large bowl mix the beets, vinegar, and chives and marinate for 30 minutes.

2. Strain, discarding the marinade.

3. Place the beets back into the bowl and stir in the yogurt and parsley.

4. After you are done with all the process, then your delicious Beet Salad is read to be served.

Can be consumed alone.

Monday, 16 April 2018

Ginger Lemonade

Ingredients;

1. Fresh ginger,

2. Juice of 3 lemon,

3. 1/2 cup of maple syrup ( or sweetener of your choice),

4. 2 quarts water.

Instructions;

1. Place water on the stove to boil, peel a good 2_ 3 inch of ginger (depending on how you like ginger).

2. Grate the ginger over fine mesh grater, squeeze the freshly grated pulp to remove the juice.

3. Discard dry pulp when water boils, add the lemon and ginger juice.

4. Let sleep for 20 minutes, then add the syrup.

This is very refreshing.

Orange Butternut Sauce

Ingredients:

1. 1/4 teaspoon of light oil (1.25 ml) with a dash of toasted sesame oil,

2. 2 garlic cloves, bashed, peeled and chopped,

3. 3 cups of chicken stock (708ml); use a vegetable stock if you prefer to make a dish completely vegetarian,

4. One 2 _pound or 900 gm butternut squash, baked for 50 minutes at 360°F (180°C) to yield 3 cups of pulp (708 ml),

5. 1 (6_ inch or 15 cm) piece rosemary,

6. 1 cup of frozen corn (236 ml),

7. 1/4 teaspoon freshly ground black pepper (1.25 ml),

8. 1/8 teaspoon of salt ( 6 ml),

9. 1/4 teaspoon of cumin (1.25 ml),

10. 2 tablespoons of cornstarch (30 ml) mixed with 1/4 cup of unsweetened orange juice (59 ml) (slurry),

11. 1/4 cup of strained yogurt (59 ml).

Directions ;

1. Heat the oil in a large saucepan over medium heat and fry the garlic for 3 minutes.

2. Stir in the stock, cooked butternut squash, and rosemary and simmer for 15 minutes.

3. Remove the rosemary and discard.

4. Stir in the corn, pepper, salt, cumin, and cornstarch slurry and cook for 3 minutes, after cooking for 3 minutes, pour into a blender and puree until very smooth about 5 minutes.

5. To serve: just before serving, whisk in the yogurt for a sense of added richness, present immediately, rossed with your favorite pasta, or refrigerate before adding the yogurt and reheat later.

Don't forget to comments,

Let me know how yours goes.

Baked Chicken Salad

Hello viewers,

How are you all doing today?

Let make Delicious Baked Chicken Salad today, is yammy, you can eat it either for breakfast, lunch or supper, as you like.

You can take along with any drink of your choice like: Best ever lemonade, Ginger lemonade, Black Cherry cocktail drink and so on, the recipes for those drinks are in this site.

So let get started.

Ingredients:

1. 2 cup of cubed chicken,

2. 2 cup of celery, sliced,

3. 1(10oz) pkg, frozen green peas,

4. 1/2 cup slivered almonds,

5. 2 tablespoons of green pepper,

6. 1 tablespoon of grated onion,

7. 2 tablespoons of diced pimento,

8. 2 tablespoons of lemon juice,

9. 1/2 tablespoon of salt,

10. 3/4 cup of mayonnaise,

11. 1c grated American cheese.

Instructions:

1. Combine all ingredients thoroughly turn into buttered 2 quart casserole.

2. Sprinkle with cheese and bake at 350 degree for 25 minutes or until cheese is melted.

3. Make 10 servings and thus can be frozen.

Drop your comment below.

Thanks.