[quote author=mariahAngel post=104789266]

Ok. What you’re going to do is you either buy just fresh tomatoes, blend and boil, then mix with your already cooked stew, or you use tomato paste (if you don’t mind) to balance up the pepper. [/quot

mariahAngel:


You’re welcome.

I quickly had to get a scale when I once baked a cake with too much sugar.

I think with the help of the scale, one should get the exact measurements, to avoid unnecessary causely mistake.

mariahAngel:


I really don’t like that “pie cutter”
I bought a pack, but I’m almost regretting buying it.
I’d rather use the lid of a small pot to cut out the pastry, add the filling, then fold with my hands and press with a fork.

I equally did same too, using a sliver cover to cut, that cutter was something else, I was almost crying, three times, it failed, before I could remember to use another method, Amazon must return my money!

IVORY2009:



I equally did same too, using a sliver cover to cut, that cutter was something else, I was almost crying, three times, it failed, before I could remember to use another method, Amazon must return my money!

Hahahahahahahahahahahahahaha
The good old way is always better.

IVORY2009:



I think with the help of the scale, one should get the exact measurements, to avoid unnecessary causely mistake.

You should.
It is very necessary...especially if you love baking.

mariahAngel:


Ok. What you’re going to do is you either buy just fresh tomatoes, blend and boil, then mix with your already cooked stew, or you use tomato paste (if you don’t mind) to balance up the pepper.

Okay. Thank you so much. I'll use tin tomatoes cos fresh tomatoes will be hard to get by this time. I appreciate

mariahAngel:


Hahahahahahahahahahahahahaha
The good old way is always better.


Smiles


You should.
It is very necessary...especially if you love baking.

I actually love pastries, but I must confess, it really really takes time, effort and patience. I easily give up, wen it not going my way!

Bomgirl:


Okay. Thank you so much. I'll use tin tomatoes cos fresh tomatoes will be hard to get by this time. I appreciate

You’re welcome dear.

IVORY2009:



I actually love pastries, but I must confess, it really really takes time, effort and patience. I easily give up, wen it not going my way!

It is always worth it at the end. Especially if you have people to share them with.

mariahAngel:


It is always worth it at the end. Especially if you have people to share them with.

That's right......

mariahAngel:



These are the kind Mj01 and I were referring to...

I fried them a bit, then spiced and seasoned and enjoyed them that way. Deliciously spicy!

I'm going to try this method soooooon

Thanks for the mention

mariahAngel:


Breaking is good (in pastry dough) as it mean there’s enough butter/margarine.
When your pastry dough is not breaking, it won’t come out crumbly.
You just have to handle carefully, and not over knead to avoid activating the gluten (which makes it stretchy).

I thought the butter is not enough.


I always love mine stretchy and it always come out good.
What do I know

descarado:

I thought the butter is not enough.


I always love mine stretchy and it always come out good.
What do I know

Stretchy dough is for bread, bread rolls or donuts.

MJ01:



I'm going to try this method soooooon

Thanks for the mention

You’re welcome.

✌️✌️ Roasted Catfish on the menu ✌️✌️


▶️⏩ Neighborhood joint ☺️☺️☺️

mariahAngel:


Stretchy dough is for bread, bread rolls or donuts.

Eeew!

descarado:

Eeew!

You hardly like anything.

I’ll bake you lots of cakes, so you can eat them for breakfast, lunch and dinner!

Lunch earlier

1.Chickpeas and chicken
2. Spicy efo riro and fufu

mariahAngel:


You hardly like anything.

I’ll bake you lots of cakes, so you can eat them for breakfast, lunch and dinner!

I will eat because of you

descarado:


I will eat because of you

Happy Sunday nne.

babythug:
1.Chickpeas and chicken
2. Spicy efo riro and fufu

I’m curious about chickpeas...what is the taste like?

mariahAngel:


I’m curious about chickpeas...what is the taste like?

Similar to beans but crunchy. It doesn’t really get soft/mashed

babythug:


Similar to beans but crunchy. It doesn’t really get soft/mashed

Oh!

Jollofication

Akposy:
Jollofication

You should own a restaurant.
You can start by partnering with someone.
I believe in your talent.

From Ghana all da way to Nigeria with loveeee .
This was super delicious to our taste buds @[b][/b].
Petyprincess, do you like Ghanaian foods?
If yes, come join us


For those that wants to know what this food really is,
We try breaking it down below......
Waakye (popularly called Wanke in Nigeria) is a Ghanaian dish of cooked rice and beans, commonly. The rice and beans, usually black eyed peas or cow beans, are cooked together, along with red dried sorghum leaf sheaths or stalks and limestone.

post=104817209:
From Ghana all da way to Nigeria with loveeee .
This was super delicious to our taste buds @[b][/b].
Petyprincess, do you like Ghanaian foods?
If yes, come join us


For those that wants to know what this food really is,
We try breaking it down below......
Waakye (popularly called Wanke in Nigeria) is a Ghanaian dish of cooked rice and beans, commonly. The rice and beans, usually black eyed peas or cow beans, are cooked together, along with red dried sorghum leaf sheaths or stalks and limestone.

Do you know any vendor that makes and sells wanke in Lagos??

I'm gonna cry if you say no

I'm gonna faint if you say no

Wanke my love

LoverOfLove:


Do you know any vendor that makes and sells wanke in Lagos??

I'm gonna cry if you say no

I got faint if you say no

Wanke my love

Lol
Please don't cry or faint o.

W1e make Wanke for clients too @MANNA.
But we just learnt how to make that tho
But for the professional Ghanaian Wanke makers that have been doing this for decades

Here you have it.
Iya Wanke Foods, one of the best Wanke place in Lasgidi.
0805 632 5871

Address
Ishaga Bus Stop, Ishaga
4 James Street
Ifako-Ijaiye
Lagos.

Prestonn:
Village kitchen

What more could you ask for

Freshly made al dente linguine and juicy prawns. One thing i like about fresh pasta is that it absorb ingredients.

PASTA INGREDIENTS
●Flour
●Eggs

One thing I like about you is your pictures, the way you handle the lightning, compositions the backdrop, mehn you are good.
Can you post the process for making the pasta?
And that wooden top is all I need

My first attempt at ofe nsala.......I couldn't get cocoyam or yam so I used offor instead. Catfish wasn't available too so I opted for turkey.........I believe I tried na.

Akposy:
Jollofication

[img]https://c./OZbb_OcG42QAAAAd/clapping-kid.gif[/img]

IVORY2009:



I actually love pastries, but I must confess, it really really takes time, effort and patience. I easily give up, wen it not going my way!

They said when tailor spoil cloth he is sewing, it become new style.
If didn't go as planned, convert that to something else. All na food.