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FUDGY WALNUT BROWNIES 🍫🌰Ingredients- 170 g (¾ cup) unsalted butter- 180 g dark or semi-sweet chocolate, chopped- 200 g (...
30/09/2026

FUDGY WALNUT BROWNIES 🍫🌰

Ingredients

- 170 g (¾ cup) unsalted butter
- 180 g dark or semi-sweet chocolate, chopped
- 200 g (1 cup) granulated sugar
- 80 g (⅓ cup packed) brown sugar
- 3 large eggs, room temperature
- 1½ tsp vanilla extract
- 100 g (¾ cup + 1 tbsp) all-purpose flour
- 35 g (⅓ cup) unsweetened cocoa powder
- ½ tsp salt
- 120 g (1 cup) walnuts, roughly chopped
- 80 g (½ cup) chocolate chips or chunks, optional
- Extra walnut halves for topping

Method

1. Preheat the oven to 175°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper.

2. Lightly toast the walnuts at 175°C (350°F) for 5–7 minutes. Allow them to cool.

3. Melt the butter and chopped chocolate together over low heat or in short microwave intervals. Stir until smooth and glossy. Allow to cool slightly.

4. In a large bowl, whisk the granulated sugar, brown sugar and eggs vigorously for 2–3 minutes until slightly thick, pale and foamy. Add the vanilla and mix.

5. Slowly whisk the warm chocolate mixture into the egg mixture.

6. Sift in the flour, cocoa powder and salt. Fold gently until almost combined.

7. Add the toasted chopped walnuts and chocolate chips. Fold gently until evenly distributed.

8. Pour the thick batter into the prepared pan and spread evenly.

9. Arrange extra walnut pieces over the top.

10. Bake for 28–32 minutes. The edges should be set, the top should have a thin crackly crust, and the center should remain soft and fudgy.

11. Insert a toothpick into the center. It should come out with moist fudgy crumbs, not completely clean.

12. Allow the brownies to cool completely in the pan.

13. For very clean slices, chill for 20–30 minutes before cutting.

Enjoy your fudgy walnut brownies! 🍫🌰❤️

🥜 PEANUT & ROASTED COCONUT BUTTERIngredients- 2 cups roasted peanuts- 1 cup freshly grated coconut- 1–2 tablespoons coco...
30/09/2026

🥜 PEANUT & ROASTED COCONUT BUTTER

Ingredients

- 2 cups roasted peanuts
- 1 cup freshly grated coconut
- 1–2 tablespoons coconut oil (optional)
- A pinch of salt (optional)

Method

1. Grate the fresh coconut into fine shreds.
2. Spread the grated coconut in a dry pan and roast on low heat, stirring constantly until golden brown and fragrant. Do not burn it.
3. If using raw peanuts, roast them until golden and allow them to cool completely. Remove the skins if desired.
4. Add the roasted peanuts and roasted coconut to a powerful blender or food processor.
5. Blend, stopping occasionally to scrape down the sides.
6. Keep blending until the mixture becomes smooth and creamy. The peanuts will release their natural oil.
7. If needed, add 1–2 tablespoons of coconut oil to help it become smoother.
8. Add a pinch of salt if desired and blend again.
9. Transfer the finished peanut and roasted coconut butter into a clean, dry jar.
10. Store in an airtight container.

30/09/2026

🍝 Spaghetti so good, one plate is never enough! 😋🔥

Simple ingredients, big flavor, serious enjoyment! ❤️🍝

When the spaghetti is this good, silence is the only response! 😂🍝

Homemade Chocolate ChipsIngredients- 1 cup chocolate chips or chopped chocolate- 2 tablespoons butter- 2 tablespoons pow...
29/09/2026

Homemade Chocolate Chips

Ingredients

- 1 cup chocolate chips or chopped chocolate
- 2 tablespoons butter
- 2 tablespoons powdered sugar
- 1 tablespoon cocoa powder
- 1 teaspoon vanilla extract
- 1 tablespoon milk, if needed

Method

1. Chop the chocolate into small pieces if using a chocolate bar.
2. Add the chocolate and butter to a heatproof bowl.
3. Melt gently over a pot of simmering water, stirring until smooth.
4. Add the powdered sugar, cocoa powder, and vanilla.
5. Mix until completely smooth and glossy. Add a little milk only if too thick.
6. Transfer the melted chocolate into a piping bag.
7. Pipe small chocolate dots onto a tray lined with parchment paper.
8. Refrigerate for about 30–60 minutes, until firm.
9. Peel the chocolate chips from the parchment paper and store in an airtight container.
10. Keep refrigerated, especially in a warm kitchen.

HOMEMADE GREEK YOGURT WITH POWDERED MILKIngredients- 4 cups powdered milk- 4 cups hot boiled water- 4 cups cold water- 1...
29/09/2026

HOMEMADE GREEK YOGURT WITH POWDERED MILK

Ingredients

- 4 cups powdered milk
- 4 cups hot boiled water
- 4 cups cold water
- 1 sachet orange Fermento yogurt starter

Method

1. Add 4 cups of hot boiled water to a clean bowl.
2. Add 4 cups of powdered milk and mix very well until completely dissolved.
3. Add 4 cups of cold water and mix thoroughly.
4. Check the temperature with a clean finger. The milk should be warm, not very hot before adding the starter.
5. Scoop a little of the warm milk into a separate cup.
6. Add 1 sachet of orange Fermento starter to the cup and mix very well.
7. Pour the starter mixture back into the bowl of milk and stir gently to combine.
8. Cover the bowl tightly.
9. Place it somewhere warm and undisturbed. Keep it covered while it ferments.
10. Once the yogurt has set and fermented, line a clean sieve with cheesecloth or a clean thin cloth.
11. Pour the yogurt into the lined sieve and allow the whey to drain into a bowl.
12. Cover and place it in the refrigerator while it continues draining until it reaches your preferred thickness.
13. Transfer the thick yogurt into a clean container and refrigerate.
14. Your homemade Greek yogurt is ready! ❤️

HOMEMADE BUTTER 🧈Ingredients:- 1 litre heavy whipping cream- Cold water- ½ teaspoon salt (optional)Method:1. Pour the co...
29/09/2026

HOMEMADE BUTTER 🧈

Ingredients:

- 1 litre heavy whipping cream
- Cold water
- ½ teaspoon salt (optional)

Method:

1. Pour the cold heavy cream into a large bowl.
2. Beat with a hand mixer until it becomes thick whipped cream.
3. Keep beating until the cream separates into yellow butter and white liquid (buttermilk).
4. Pour the mixture through a clean strainer or cheesecloth.
5. Gather the butter and squeeze out as much liquid as possible.
6. Place the butter in a bowl of very cold water.
7. Knead and squeeze the butter gently, changing the water until the water stays clear.
8. Add salt if desired and mix well.
9. Shape the butter into a block or ball.
10. Wrap and refrigerate until firm.

Your homemade butter is ready! 🧈✨

27/09/2026

Big pot of party jollof for a small get-together… because apparently, “small” doesn’t apply when jollof rice is involved 😂

That final stir when everything is perfectly cooked, smoky, rich and delicious! 😍

Who is coming for a plate? 🍽️

A plate made with love, packed with flavor, and finished with that juicy peppered beef 😍🔥 Fried rice, creamy coleslaw, a...
26/09/2026

A plate made with love, packed with flavor, and finished with that juicy peppered beef 😍🔥 Fried rice, creamy coleslaw, and beef on top… honestly, what more could I ask for? ❤️🍚🥗🥩

🍪 Chocolate Chip CookiesIngredients250g butter, softened1 cup brown sugar½ cup white sugar2 eggs2 teaspoons vanilla extr...
26/09/2026

🍪 Chocolate Chip Cookies
Ingredients
250g butter, softened
1 cup brown sugar
½ cup white sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½ cups chocolate chips
Method
Cream the softened butter, brown sugar, and white sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Add the vanilla extract and mix.
In another bowl, combine the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Fold in the chocolate chips.
Scoop the dough into balls and place them on a lined baking tray, leaving space between each.
Bake at 180°C (350°F) for 10–12 minutes, until the edges are lightly golden.
Allow the cookies to cool on the tray for about 5 minutes, then transfer to a cooling rack.
Enjoy warm, soft, chocolatey cookies! 🍪❤️

BRUSH-ON SAMOSA WRAPPERIngredients- 2 cups plain flour- ½ teaspoon salt- 1½ cups water- 1 tablespoon vegetable oilFor se...
24/09/2026

BRUSH-ON SAMOSA WRAPPER

Ingredients

- 2 cups plain flour
- ½ teaspoon salt
- 1½ cups water
- 1 tablespoon vegetable oil

For sealing

- 2 tablespoons flour
- 3 tablespoons water

Method

1. Add the flour and salt to a bowl.
2. Gradually add the water and whisk until you have a smooth, lump-free, thin batter.
3. Add the oil and mix well.
4. Heat a nonstick pan over low heat.
5. Dip a pastry brush into the batter and brush a very thin layer over the pan, making sure there are no thick spots.
6. Allow it to cook for a few seconds until the wrapper sets and the edges begin to lift.
7. Carefully peel it off and place it on a plate.
8. Repeat until all the batter is finished. Keep the wrappers covered so they don't dry out.

SAMOSA FILLING

- 2 cups cooked minced meat or shredded chicken
- 1 small onion, chopped
- 1 small carrot, finely diced
- ½ cup green peas
- 1 small green pepper, chopped
- 1 teaspoon curry powder
- ½ teaspoon thyme
- 1 seasoning cube
- Salt to taste
- 1 tablespoon vegetable oil

Filling Method

1. Heat the oil and sauté the onion.
2. Add the minced meat or chicken and stir-fry.
3. Add the carrot, green peas and green pepper.
4. Add curry powder, thyme, seasoning cube and salt.
5. Stir-fry until everything is well combined and cooked. Allow it to cool.

ASSEMBLY

1. Cut the wrapper into suitable strips or squares.
2. Place some filling on one end.
3. Fold into a triangle, continuing to fold until you reach the end.
4. Mix the flour and water into a thick paste.
5. Brush the paste on the edge and seal the samosa.
6. Heat oil and fry the samosas over medium heat until golden and crispy.
7. Remove and drain on paper towels.

Serve hot with your favourite dipping sauce. ❤️

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