Pan Grilled Salmon

All you need

4 salmon fillets

1 tablespoon light soy sauce

1/2 tablespoon liquid maggi seasoning 

1/2 tablespoon maple syrup 

1/2 teaspoon freshly squeezed lime juice

Some chilli mix and black pepper 

Instructions

Combine ingredients in a small bowl. set aside

place the salmon fillets in a large bowl, pour over the mixed ingredients.

Place the fillet in the fridge and allow to marinate over night or at least for 6 hours.

Cooking instructions

add 1 tablespoon sunflower/olive/coconut oil in a grill pan, heat up.

Once heated, place the salmon skin - side down. 

Grill for 2 - 3 minutes, then turn the salmon over and grill for another 3 minutes or until cooked through. 

Remove from the pan and serve with vegetables/salsa/potatoes. 

Nigerian Puff Puff

I think I was 7 or 8 when I started cooking for the family. It came really easy for me. It helped that Mom was what we now call a serial entrepreneur; she was pretty much into everything - she sold jewelries, she sold fabrics, she catered big events, all on top of her day job as a teacher. Taking on all these meant we had to help, so she could handle other business. I remember waking up early in the mornings to mix "buns". We could whip up chin-chin in a heartbeat. It became even easier to stay up all night prepping food stuff against the next day. It shaped who I am today. Practice does make (near) perfect.

I didn't however learn how to make puff-puff from Mom. We basically concentrated efforts on buns and chin-chin. The first time I made puff puff, I had YouTube to guide me. It was an absolute failure. They came out like saucers drowned in oil. The hubby laughed until he actually rolled on the floor. The gauntlet has been thrown, both by the hubby and the puff puff. I took up the challenge. Today, after creating and recreating successful recipes, making puff puff has become as effortless as blinking.

I've realised from my initial experience that following recipe is one thing and getting it right, another. In order to achieve at least 80% success with someone's recipe, you would need to have good measuring cups and spoons.

Moving on, here's one puff-puff recipe that never disappoints...

Ingredients

3 and 1/2 cups plain flour

1 tablespoon and 1/2 teaspoon fast action yeast

1/2 cup sugar

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon vanilla extract

pinch of salt

1/3 cup milk powder

1 cup milk

1 cup and 4 tablespoons water

Oil for deep frying

Instructions

Turn oven to 200C, warm up for a minute and turn off.

Pour all the wet ingredients into a microwavable cup, warm for a minute and 30 seconds. Set aside.

Sift the flour, nutmeg and powder milk into a bowl, then add the yeast, salt and sugar. 

Pour in the wet ingredients, mix until well combined and smooth.

Cover  puff puff dough with cling film and a damp towel. Place in the warmed oven.

Leave for 30 - 45 minutes.

After 45 minutes, the batter should look like it has popped bubbles all over.

Mix together, and heat up oil for frying.

Once oil is heated, scoop in the dough either with fingers/hand or spoon.

Fry on each sides until golden brown, transfer unto  kitchen towels.

Turn off heat, then scoop in next batch, once they have risen, turn back the heat and fry until golden brown.

Repeat process until the batter is finished.

Enjoy, hot or cold with warm milk or drink of choice.

Editor - Ogochukwu Agu
             @beddingnbeyond

Homemade Coconut Flakes

There is no such comparable joy as when you're snacking on the delicacies that your own hands have created. What is even better, is the expression on your loved ones faces, when they realise they no longer have to spend money in the shops to buy natures very own treats.

Ever since I started making my own coconut flakes, I can promise you, I've never looked back. These unique white flakes that still hold the skin of the coconut, simply oozes out with flavour in one crunch. The creaminess of the coconut is embedded behind the unique texture of the flake, which is sweetened and covered by the glaze of the maple syrup.

And all this, is the reason why these flakes never last long in my household. My husband, right down to my last born can not keep their hands off!

So, if you want to transition from your store bought snacking, into something more made from the home, follow my tried and tested recipe below..

All you need

3 coconuts

1 & 1/2 tablespoons maple syrup

Instructions

Preheat oven gas to 180C

Crack open the coconuts with a hammer (or any hard object), drain the water.

 Using a knife (place the tip of the knife between the shell and the nut),  remove the nuts.

Rinse with cold water and dry using a kitchen towel.

Using a mandolin slicer, finely slice the coconuts.

Place the sliced coconuts on a baking tray, add the maple syrup and rub on the sliced coconuts so they would be coated. 

Spread the shredded coconuts on the baking trays evenly without too much overlapping

Place in the oven and reduce the heat immediately to 80C.

Allow in the oven for an hour or until coconut becomes flaky and dry.

**while they are still drying in the oven, ensure you check and turn them by shaking the tray every 30 minutes**

Allow to cool down completely before storing it in jars or containers!

Enjoy!!

Edited by @pearlify_xo

CousCous Packed Lunch - Meal preparation

Couscous is one of the easiest things to prepare; it is cheap and a healthy alternative to pasta. Couscous can be eaten either cold or hot and also can be adapted to incluse any vegetable of choice. The first time i made this, i didnt like it. Then, i started thinking, how do i make this more exciting for us. My husband loves all things spicy, so i incooperated that. I love tasty food, so i thought about using meat stock instead of plain hot water. Just adding these two made a  whole loads of difference. then i started adding other things of interest, like butternut squash, tomatoes, basil and all.  Here is the recipe of this one i just recently made.

All you need

1 cup of couscous

beef stock (i make my own)

Extras

1/4 cup peas

1/3 cup freshly cooked corn

5 baby plum tomatoes (sliced)

handful basil leaves (finely chopped)

1/2 scotch bonnet (finely chopped)

Instructions

Add all the vegetables in a bowl, set aside.

Place couscous in a bowl, heat the stock in the microwave until hot.

Pour over couscous just a little above the cous cous level.

Cover with cling film, place in microwave and cook for a 45 seconds.

Remove from microwave and allow to stand for about 2 minutes.

Using a fork, fluff up the couscous. then add the couscous to the vegetable.

Gently toss together and serve warm or cold.

Enjoy.