Dragon fruit!
Tuesday, April 23rd, 2013
Dragon fruit
Dragon fruit
This is my own take on the dragon fruit salad. As to how to make it, turn to my recipe page and follow the instructions.
Goodbye!
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African Fusion General
Me as a Nun!!
Monday, April 22nd, 2013
Me as a Nun aka Whoopi Goldberg
The Scene was at Abney Park, off Stoke Newington High Street. For further details, see my Media page!!
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STUFFED BUTTERNUT SQUASH
Friday, February 8th, 2013
Stuffed butternut squash
When cooked butternut squash has the texture of Galia melon. It originated from Mexico and it is now widely grown in England, weather permitting it is harvested in the winter months and then used in a variety of ways, e.g. risotto, baked, stuffed, soups etc. etc. In this picture I have stuffed it by adding parma ham and bearnaise sauce finished off with chilli flakes or chilli oil.
For the full recipe, turn to my recipe page.
Good luck and enjoy!
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AVOCADO WITH CRISPY BACON
Saturday, January 26th, 2013
Avocado with crispy bacon
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AVOCADO WITH CRISPY BACON!!
Friday, January 25th, 2013
Avocado with crispy bacon
This a recipe, which is very simple, mixed with some leftover bacon. Not only bacon is included, I decided to use sage and onion dry stuffing, mix it with the flesh of the avocado to firm it up. Bake in the oven for 10 minutes and the end result is what you see in the picture.
Ingredients:
1 avocado, cut in half and remove stone
1tbsp dry sage and onion stuffing
4 bacon rashers, fry until they become crispy, then break into little pieces
½ red pepper, remove seeds and chop
75gr goats cheese
50gr basil chopped
½ lemon juice
50gr watercress
Scoop the flesh out of the avocado retaining the skin. Mix all the ingredients, except the cheese. Fill the avocado skin (still in shape) with the mixture, spread the goats cheese and bake in the oven for 10 minutes until the cheese has melted. Remove, cool and serve garnished with watercress.
Happy eating!!
If you like my recipe, why not subscribe to my website.
Tags: Avocados. bacon, watercress
Posted in General, Starters, Vegetables | 1 Comment »
COOKING WITH IDA IN GAMBIA!!
Friday, December 14th, 2012
Benachin - Gambian Jollof rice
Benachin - Jollof rice
Preparations and ingredients:
| Benachin – Fish Jollof Rice | |
| Cooking Ingredients: | |
| 300g fresh fish preferably Seabass or Haddock as they seem to be firm fish when prepared. | |
| 100ml vegetable oil | |
| 800ml of water | |
| 4 medium fresh tomatoes | |
| 4 tbsp tomato paste | |
| 2 large onions, peeled and chopped | |
| 1 small cabbage, chopped | |
| . | 2 medium carrots, peeled and cut in two halves |
| . | 2 bay leaves |
| 4 cups of rice
1 large aubergine, cut into 4 pieces 1 Lemon cut in to four pieces 2 Maggie stock cubes |
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| Salt and pepper to taste
1 Large bonny pepper 250gr pumpkin, peeled and cut in to 4 halves |
| Cooking Method: | |
| Clean and cut fish in half and reserve. Meanwhile, heat oil and add onions, tomatoes and tomato paste and fry until brown. Add water and bring to boil, then add carrots, bay leaves, pumpkin, pepper, cabbage, lemon, and the stock cubes, reduce heat and simmer for 20mins. Remove vegetables and reserve. In the meanwhile, add the rice and fish stirring continuously. Reduce heat, cover saucepan and allow to simmer for another 10mins or until rice gets tender and fish is cooked. Stir well to blend. Serve in a large dish, garnish with the cooked vegetables and the fish.This dish is eaten by hand in most cases, or alternatively, the dish is left on the table where guests help themselves.Voila!!Goodbye
PS: Happy Christmas to all my friends and for their support throughout the Year!
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Posted in General, Main Courses - Fish, Personal, Vegetables | No Comments »
Carrot Balls Cooking Video
Monday, November 5th, 2012
This is a video of me preparing carrot baaaaaaaalls! It is one of the many recipes I concocted as I had a couple of carrots left, and not knowing what else to do with it, having prepared carrot soup before, and being the genius that I am, I came up with this recipe. As the saying goes, eating carrots help you see in the dark. I don’t know how true to form this is, but I suspect it is one of those old wives tales!! This is a recipe that is easy peezy, you can prepare it with your eyes shut and you can’t go wrong. If you do, give me a shout.
If you have any problems, you know where to find me @ www.africanfusioncooking.com
So long !
Nina Gaskell
Tags: Carrots
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SALTED COD PIE WITH PALM OIL
Thursday, August 23rd, 2012
Hello friends – I’ve been absent for some time and whilst I ‘ve been away, I’ve been gathering my thoughts as to what recipe to feature to titillate your palate. Well, believe it or not, have come up with this wonderful pie, which can be enjoyed also by my vegetarian friends. The preparation is in my Recipe page and hope you will enjoy it as much as I did. Believe you me, my grandchildren loved it!!
Enjoy and bye for now!!
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PLANTAIN SERVED WITH CHOW CHOW SALSA
Wednesday, August 1st, 2012
Plantain and chow chow/tomatoes salsa
Chow Chow
Ingredients:
1 Chow chow, peeled and cubed
2 garlic cloves crushed
3 large tomatoes, skinned and chopped
75 gr basil,chopped (divide into 2 portions – cooking and garnishing)
1 medium red onion peeled and chopped
½tsp crushed chilli (optional)
2tbsp olive or vegetable oil
2tbsp lime juice
Salt and crushed black pepper
Heat oil in saucepan and add the cubed chow chow for 5 mins. Now add the remainder of the ingredients, stirring intermitently until all the components have fused together for about 10mins. Season to taste. Garnish with the remainder of the basil. Serve in ramekins separately from the plantain.
Plantain:
2 Ripe but firm plantains. Peel and cut plantain into wedges. Heat oil in pan, add the wedges, turn down heat to medium and cook until golden brown. Use cooking paper to absorb the oil and serve.
Happy eating!
PS: Don’t discard the seeds in the chow chow, use it as it gives it a crunchy texture!
Tags: Aubergines, chow chow, haricot beans, Sweet pepper
Posted in General, Main Courses - Vegetarian, Recipes, Vegetables | 1 Comment »