Archive for the ‘Recipes’ Category

A taste of Africa? Who’s the latest artisan Producer to join FoodAdo.com?

Thursday, January 27th, 2011

We’d like to extend a huge welcome to the lovely Jennifer Okpapi and her Akhaya Cookery School – London’s first (and only?) cookery school dedicated to bringing the flavours of Africa to the UK.

 

Jennifer and her Team!

Jennifer’s passion for food developed during her childhood while growing up in a multicultural part of London, where she was exposed to foods from across the world and was always fascinated by food and cookery. According to Jennifer “bringing ingredients together to create something beautiful and delicious that can be enjoyed always bring me joy” and so in 2009 Jennifer’s passion took shape in setting up the Akhaya Cookery School.

Jennifer realised there was nowhere for people to actually learn to cook African food

Noticing a growing number of restaurants specialising in regions across Africa, Jennifer realised there was nowhere for people to actually learn to cook African food, and so Jennifer decided to focus her cookery school business on African food, highlighting their amazingly delicious and diverse flavours, while bringing African food to the mainstream.

Jennifer creates great tasting food by using the highest quality ingredients and believes “using great ingredients is part of the fun of cooking and the easiest way to ensure great results.”As well as running a cookery school, Jennifer has developed her own unique range of hand made spice blends, with many organic and fairtrade ingredients, and this is where Akhaya Cookery School and FoodAdo have come together.

When Jennifer contacted us about opening a shop n FoodAdo we asked her to send us some samples so we could try them out ourselves and put them to the “FoodAdo Taste Test”.

We LOVE the tasting part of our work here, and Akhaya Spice Blends were no different.

Jollof Rice is a very popular dish in most of West Africa, especially Nigeria and Ghana. Based on rice, tomatoes and usually meat or fish, this dish is rumoured to be the origin of Cajun jambalaya and originates from the Wolof people of Senegal and Gambia. The hand-made Jollof Spice blend is a delicious combination of tomatoes, garlic, onions and spices, expertly blended in just the right quantities to add depth of flavour and make a delicious Jollof Rice dish.

Created out of Jennifer’s love for suya (a West African style grilled meat), the Suya Spice Blend is a tasty combination of roasted peanuts, spices and chillies makes for an excellent dry rub for red meat. We made a seasoning paste with a little olive oil and Suya Spice Blend and coated some tuna steaks, leaving them overnight to marinade before throwing them under a very hot grill for just a few minutes on either side. The result? Sheer taste sensation!!!! The Suya Spice Blend has become a bit of a favourite of mine (and helped me impress my girlfriend with a really tasty and super easy home cooked “dinner in”) – perfect for these tough times!

Jennifer has managed to put her personal stamp on traditional recipes and to make them even more tasty, and is rightly very proud of her products and thinks they are absolutely delicious. We’d have to agree with that!

Happy eating!

Paul @FoodAdo

FoodAdo supports UK artisan producers by creating a marketplace where producers can sell direct to hungry UK foodies. If you like FoodAdo, you can register or follow us on Facebook and Twitter!

 


Feeling chilly? Warm up with this smooth winter Hot Chocolate recipe with a delicious African kick from Jennifer at Akhaya Cookery School

Thursday, January 13th, 2011

Jennifer at Ahkaya Cookery School - Buy Artisan Foods on FoodAdo - Official OutletPerfect for these colder nights, as winter takes hold, this Hot Chocolate is smooth and full of delicious flavours, with a little African kick to heat you up!  Jennifer from Akhaya Cookery School has given us her unique African twist on Cocoa & Chilli Hot Chocolate….

Ingredients: (Serves two chilly people)

50g Fairtrade Ghanaian chocolate (approximately 70% cocoa)
1 litre whole milk
¼ teaspoon Akhaya Scotch Bonnet chilli flakes
1 tablespoon light muscovado sugar
½ vanilla pod
½ cinnamon stick

Method

1.Split vanilla pod and scrape out seeds by running a knife along the inside of the pod. Leave aside.
2.Add milk to pan with sugar. Place on a medium heat for 2 – 3mins.
3.Break chocolate into pieces and add to milk along with vanilla and cinnamon. Stir continuously. Reduce to a low heat.
4.Once chocolate has melted, add chilli flakes and stir.
5.Leave hot chocolate to stand for 2minutes to infuse, then strain and serve!

Jennifer’s “Chef Secrets”…

For extra loveliness, finish with some whipped cream and a grating of nutmeg.
Soya, almond or oat milk are great replacements for vegans or those that are lactose-intolerant.

Enjoy – and keep warm!!

Paul @FoodAdo

 

FoodAdo supports UK artisan producers by creating a marketplace where producers can sell direct to hungry UK foodies.  If you like FoodAdo, you can register or follow us on Facebook and Twitter!

 


Akhaya’s Cocoa & Chilli Hot Chocolate

Perfect for these colder nights, as winter takes hold, this Hot Chocolate is smooth and full of delicious flavours, with a little African kick to heat you up!

(Serves two chilly people)

Ingredients:

50g Fairtrade Ghanaian chocolate (approximately 70% cocoa)

1 litre whole milk

¼ teaspoon Akhaya Scotch Bonnet chilli flakes

1 tablespoon light muscovado sugar

½ vanilla pod

½ cinnamon stick

 

 

Method

 

  1. Split vanilla pod and scrape out seeds by running a knife along the inside of the pod. Leave aside.

 

  1. Add milk to pan with sugar. Place on a medium heat for 2 – 3mins.

 

  1. Break chocolate into pieces and add to milk along with vanilla and cinnamon. Stir continuously. Reduce to a low heat.

 

  1. Once chocolate has melted, add chilli flakes and stir.

 

  1. Leave hot chocolate to stand for 2minutes to infuse, then strain and serve!

 

 

 

Chefs’ Secrets…

 

  • For extra loveliness, finish with some whipped cream and a grating of nutmeg

  • Soya, almond or oat milk are great replacements for vegans or those that are lactose-intolerant

Cool Summer Jellies – Raspberry and Earl Grey Tea!

Monday, July 12th, 2010

 

Raspberry and Earl Grey Jellies - Serves 6

Here’s a recipe to make refreshing summer jellies with fresh raspberries and Earl Grey Tea.

Takes about 1 hour to make, plus setting.  You will need

Steps to Prepare:

  1. Mash the raspberries and sugar to a juicy pulp.  Set aside for 30 minutes, stirring occasionally, so the sugar dissolves.  Rub through a sieve.
  2. Half-fill a bowl with cold water, and lay the gelatine in it to soften.  Drop the tea bags into a measuring jug and pour in enough boiling water to come up to the 300ml mark.  Leave for a few minutes to brew but while it’s hot remove the tea bags.
  3. Scoop the gelatine out of its bath, squeeze out excess water and stir into the steaming tea.  Now add the lemon juice and pour in the raspberry liquid.  Pour into 6 x 120ml moulds or champagne flutes or small wine glasses.  Leave to cool, then put in the fridge to set for 5-6 hours.

Turn out the jellies on to serving plates, or serve in champagne flutes or glasses.

Posted by Paul, FoodAdo Team

Recipe Courtesy of Clare Jones at the Bellevue Tea Company

 

Feel free to add your comments here or on facebook.com/FoodAdo

National Vegetarian Week, Day Four: Pasta!

Thursday, May 27th, 2010

 

Pasta with beautiful walnuts sauce


How to make the walnut sauce

200g/7oz shelled walnuts
25g/1oz unflavoured breadcrumbs
1 garlic clove, minced
30g/1oz finely grated Parmesan cheese
1 pinch minced fresh marjoram
175ml/6fl oz prescinseua (Ligurian curd cheese) or 150g/5fl oz fresh ricotta diluted with 2 tbsp tepid water
60ml/2.5fl oz extra virgin olive oil, plus extra to taste
sea salt (optional)

This sauce is more a thick paste than a traditional pasta sauce but it is a really versatile base to which other ingredients can be added and which could be used in all kinds of dishes.

Place the walnuts, breadcrumbs, garlic and salt in a mortar and pound with a pestle to form a paste. Alternatively, place these ingredients in a blender or food processor and blend until they form a paste. Transfer to a bowl if you are not using a pestle and mortar. Add the Parmesan and marjoram, then the prescinseua or diluted ricotta. Finally, add the olive oil to the mixture, a little at a time, stirring to combine the ingredients. Serve on hot pasta.

How to served it: (per person) 2tbs of the paste, 100g cooked pasta, along with some chopped sundried tomatoes, black olives and parsley, as well as some chili flakes. Seasoned with salt, pepper, olive oil and parmesan.

 

Recipe by Lydia Goldberg

You can find this and other amazing recipes from Lydia at www.thefooddiaries.com

National Vegetarian Week, Day Three: Paella!

Wednesday, May 26th, 2010

From fabulous rice ..

… to fabulous Veggie Paella

Serves 4-6

Ingredients

3 tablespoons fruity green olive oil
2 onions, chopped
2 garlic cloves, crushed
1 red pepper, seeded and sliced in rings
1 yellow pepper, seeded and sliced in rings
450g/1lb tomatoes, skinned and chopped
225g/8oz thin green beans, trimmed
450g/1lb peas in their pods, shelled
450g/1lb Valencia or Arborio rice
1 teaspoon paprika
300ml/1/2 pint dry vegetarian white wine
1/2 teaspoon saffron
900ml/11/2 pints boiling vegetable stock
salt and freshly ground black pepper
3 tablespoons chopped parsley

Method

1 Heat the olive oil in a paellera or large shallow frying pan. Fry the onions and garlic gently until soft and golden. Add the peppers and fry for 4~5 minutes. Then add the tomatoes, beans and peas and cook for another 5 minutes.

2 Add the rice and paprika and stir well. Pour in the white wine and bring to the boil. Mix the saffron with the boiling stock and pour into the pan. Reduce the heat a little and simmer for five minutes.

3 Cover the pan with a lid or some foil and place in the bottom of a preheated oven at 180C/ 350F, Gas Mark 4 for 30~40 minutes, until the rice is tender and has absorbed all the stock. Alternatively, simmer on top of the stove in the same way as you would cook a risotto. Season to taste and stand, covered, for five minutes before serving sprinkled with parsley. Serves four to six.

Recipe by the Vegetarian Society

National Vegetarian Week, Day Two: Lasagne!

Tuesday, May 25th, 2010

How do you prepare Vegetarian Lasagne?

FoodAdo tried this recipe:

Ingredients

1 onion, chopped
1 red pepper, chopped
2 medium courgettes (zucchini), chopped
4 oz (100g) boiled sweetcorn
3 oz (75g) chopped nuts
5 sheets Lasagne

For the sauce:

1½ oz (40g) wholemeal flour
¾ pint (400ml) soya milk
2 oz (50g) breadcrumbs
1 oz (25g) margarine

Fry onion and pepper for a couple of minutes. Add courgettes, cover pan and cook gently until courgettes begin to soften. Add sweetcorn, nuts, salt and pepper.

To make the sauce, heat 2 tbsps oil and stir in the flour. When it begins to colour, add soya milk whilst mixing to keep the sauce smooth. Allow to thicken and add salt and pepper.

In an overproof dish, put down a layer of lasagne, cover with courgette mix and then some of the sauce. Cover with pasta, the rest of the sauce and top with breadcrumbs. Dot the top with margarine and bake at GM 5 / 375 °F / 190 °C for 30 minutes.

Make sure the sauce isn’t too thick or their won’t be enough fluid to cook the lasagne properly.

Serve steaming hot, and enjoy!

by Simpleveganrecipes.co.uk

Vegetarian Week, Day One: Risotto!

Monday, May 24th, 2010

Vegetarian week?? One more reason to eat yummy food!

FoodAdo’s suggestion for an irresistible vegetarian risotto:

Risotto of Spelt and Lentil with Roasted Cauliflower
Serves 4-6

1/4 cup lentils
1 medium Cauliflower, in small flourettes
1 quart vegetable stock
5 tablespoons Butter
11/2 cup Leek thinly sliced
1 teaspoon caraway seeds, finely ground
2 tablespoons Olive oil
1 cup Farro
3 tablespoons cream
2 oz Grated Parmesan Cheese
Finely grated zest of 1 Lemon
1-2 teaspoons lemon juice
2 tablespoons chopped Dill
salt and fresh ground black pepper

Soak lentils 4 hours then drain well.

Toss the cauliflower in 2 tablespoons olive oil, roast in the oven at 450 degrees for 35 minutes until golden brown. Remove and set aside.

Place the stock in a saucepan and bring to a simmer over medium heat

Brown the butter in a heavy saucepan 4-5 minutes over medium heat. Add the leeks and ground caraway and 1/2 teaspoons salt. Stir to prevent the butter from burning. Lower the heat and cook covered for leeks 8-10 minutes until the leeks have softened.

Add Farro and lentils and stir 2 minutes until fragrant.

Stir in stock 1/2 cup at a time, stirring until the liquid has been absorbed before adding subsequent stock. When 3/4 of the stock has been added, stir in the cauliflower.

Cook 3-4 minutes longer until the risotto is tender and still a little bit soupy.

Stir in the cream, cheese, lemon juice, lemon zest and dill, season with salt and fresh ground black pepper.

Divide among warm soup plates and serve immediately.

 

Recipe Courtesy of Peter Berley
Photography by Karen Mordechai
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