Liberian recipes: Rice Bread

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 180°C and bake for 35–40 minutes (or until done).

Step 4:

Allow to cool slightly, tip out of the pan and cool completely on a wire rack. This 'bread' can be served with coffee or it can be cut into squares and served as an accompaniment to a main meal.

Now in Liberia they would say " Enjoy your meal".

Where in the world can we find Liberia?

British Recipes: Pancakes ( includes some great filling ideas)

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 in Britain and the Commonwealth, they are associated with Shrove Tuesday, commonly known as Pancake day, when perishable ingredients had to be used up before the fasting period of Lent began. So to the British it is still a very ongoing traditional recipe as in other countries it is more commonly used as a Breakfast dish, desert or just a snack. Still till this day Pancake day is celebrated trough out The British Isles and the Commonwealth Countries.

Serves: makes 8 pancakes

Ingredients:

220 grams of plain flour, siffed

a pinch of salt

2 large eggs

1 pint of milk 

50 grams of butter

Step 1:

Start with sifting your flour and a pinch salt over a large mixing bowl, try holding your sift high over the bowl to get some air into your mixture.

Step 2:

Make a little well into the centre of your flour and break your two eggs so they are sat in the middle of your flour. Whisk the eggs into your flour and make sure that all the flour is mixed in well so it forms a pasty dough.

Step 3:

Gradually pour in the milk in small amounts while mixing it all together, keep adding milk while whisking your dough into a batter.

Whisk with short strokes so you create airbubbles in your batter, it needs to be the consistency of thick cream, now leave it to rest for 30 minutes before cooking it will give you a better pancake.

Step 4:

Melt 50 grams of butter in a frying pan over medium heat, when your butter has melted take two tablespoons of butter out your pan and whisk this into your pancake batter it will make sure your pancake cooks better and trough out.

Step 5:

To your frying pan with the melted butter you now add your pancake mixture, Pour around 2 tablespoons of batter into your frying pan. As soon as it hits your frying pan make sure you divide the batter even over the bottom of the frying pan by either using your spoon or rolling your pan from side to side.

Step 6:

Cook on a low heat, you will see your pancake batter turn to a solid state. Lift your pancake with a spatula or knife and turn over to cook the other side, your cooked side should now be golden brown.

Cook the other side for a shorter while because it is already cooked and just needs to be browned of.

Step 7:

When cooked you just slide it out of your pan onto a plate and add any topping you desire, I will mention some awesome pancake TIPS below.

You could also make a big pancake tower by making more batter and stacking the cooked pancakes up on top of each other topped with some melted butter and syrup ( Maple syrup tastes amazing)

Tips :

Sweet fillings:

- Melted chocolate, banana and cream

- Spiced Oranges and Ice cream

- Ice cream, crushed walnuts, cream and Honey

- Fresh lemon juice and Sugar 

- Peanut butter and Chocolade

- Mascapone, whipped cream and summer fruits

- Strawberry or Peaches and whipped cream

- Maple syrup and pear

- Banana and toffee sauce

savoury fillings:

- fried mushrooms and onions

- Grilled Bacon, mushrooms and onions

- Chilli con carne

- Bolognaise sauce with meatballs or grilled vegetables

- Ham and cheese

- Cheese and onion

- Mushroom and squash

- Bacon and Maple syrup

- Smoked salmon with lemon or egg salad

As you can see a Pancake is just a base to so many delicious creations, These are just a view of the creations i have tryed myself but if you have one that stands out then please be so kind to comment on this post and i will add them to the lists of toppings.

Now in Britain they would say " Enjoy your meal".

Where can we find Britain in the world?

 

Tunisian Recipes: YoYo ( round doughnuts with Orange syrup)

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) lukewarm water in a bowl and stir to combine. Set aside for 10 minutes or until the mixture bubbles. Add orange juice, zest and 2 tbsp oil, and stir to combine. Place flour and a pinch of salt in a large bowl and make a well in the centre. Pour yeast mixture into the well and stir until combined. 


Step 2:


Turn dough out onto a lightly floured work surface and knead for 5 minutes or until smooth and elastic. (Alternatively, use an electric mixer fitted with a dough hook.) Place dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 2 hours or until dough doubles in size. 


Step 3:


Meanwhile, to make honey syrup, place lemon juice, sugar and 250ml (1 cup) water in a pan over medium heat and stir until sugar dissolves. Increase heat to high and bring to the boil. Add honey and orange-blossom water, if using, then reduce the heat to low–medium and cook mixture for 35 minutes or until the consistency of runny honey; watch syrup to make sure it doesn’t boil over. Transfer to a large bowl and cool. 

Step 4:

Fill a deep-fryer or large pan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 15 seconds). Working in batches, tear off a piece of dough about the size of a plum and flatten slightly with your hand. Tear a hole in the middle and stretch dough to make a 12–15cm ring. Gently drop dough into oil and deep-fry, turning halfway, for 4 minutes or until crisp, golden and cooked through. Remove with a slotted spoon and drain on paper towel. 


Step 5:

Using a skewer, pierce yo-yo on both sides, then soak in honey syrup for 4 minutes each side. Serve immediately. 

Now in Tunisia they would say " وجبة شهية. " which means;

                                                     " Enjoy your Meal"

Where can we find Tunisia in the world?

French Recipes : Profiteroles ( cream puffs)

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 piramide shape and drizzle over some warm melted chocolate so all the roles have a good amount of chocolate in each profiterole.

Ingredients

For the profiteroles

• 75 grams unsalted butter (cubed)
• 175 ml water
• ½ teaspoon salt
• 100 grams plain flour
• 4 eggs

For the hot chocolate sauce

• 200 grams dark chocolate (roughly chopped)
• 125 ml double cream
• 20 ml chocolate liqueur (or coffee liqueur)

For the centre

• 150 ml cream (whipped)
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Step 1:

• Preheat the oven to 200°C.
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Step 2:

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• Into a medium bowl sift the flour.
• Combine the butter, water and salt in a medium saucepan and heat gently until butter has melted, Bring to the boil and remove from the heat.
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• Step 3:
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• Add the flour to the butter mixture in one go and beat vigorously with a wooden spoon. continue to beat until the mixture comes away form the sides of the saucepan.Return pan to a very low heat and beat for further 30 seconds to dry out the dough.
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• Step 4:
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• Beat in 3 eggs one at a time, beating thoroughly after each addition. Beat the remaining egg in a small bowl and add little by little until the dough is shiny and soft. 
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• Step 5:
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• Scoop the dough into a piping bag (I use a plastic snap lock bag and snip off the end) and squeeze out dough into 30 - 35 x 2.5cm mounds spaced apart to allow room for spreading.Bake for 20 - 30 mins or until lightly golden. Transfer to a wire rack to cool.

• step 6:

• In small saucepan gradually heat the chocolate and double cream over a low heat stirring constantly.Pipe whipped cream into the centre of each profiterole by creating a little slit in the side of each. or if you don't have or piping bag just cut your rolls in half, fill with cream and stick the halfs back together.

Step 7:

Place your profiteroles and a serving dish, i prefer to make a piramide shape as it prevents them from rolling of whilst serving. Make sure your chocolate is warm but not boiling hot as this would make your whipped cream to runny inside the roles. 

Now from the pan drizzle the warm chocolate over the roles so they are all coverd in chocolate, now they are ready to serve.

Now in France they would say " Bon Appetite" whichmeans;

                                                       " Enjoy your meal"

where can we find France in the world?

Portuguese Recipes: Pasteis de nata ( cream tarts)

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:

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• - 4 egg yolks
• - 75 grams of caster sugar
• - 140 ml single cream
• - 500 grams of Pre- made Puff pastry

Step 1:

In a bowl, whisk together the egg yolks and caster sugar until thick and pale. Gradually add in the cream, beating well. 

Step 2:

Pour the mixture into a heavy-based saucepan and bring to a simmer, stirring constantly. Simmer, stirring constantly, until the mixture thickens. 

Set aside to cool. 


Step 3:

Preheat the oven to 240°C/gas 9. Now roll out the puff pastry finely and cut out 12-16 rounds. 

Step 4:

Use the puff pastry rounds to line a greased, deep mini-muffin tin, pressing the pastry in well. Then fill each pastry case with a tablespoon of the cooled custard. 

Step 5:

Bake for 10-15 minutes until the pastry is golden and risen and the custard has browned on the top. Cool, then serve.

Now in Portugal they would say " Desfrutar da sua refeição " which means;

                                                                     " Enjoy your meal"

where can we find Portugal in the world?