₦airaland Forum

loveymom:
Great Meals everywhere, kudos to everyone

Akposy Congrats and thanks for sharing your oatmeal Cookie recipe.

Thanks ma

iamoyindamola:
why is the tripe black

I bought black one and seasoned with plenty black pepper....

jaksmillioniar:
uve bin shouting u lived abroad now cos of virus u cant come home.u have been humble and in pains.I dont wish u bad I pray for u and family but is a lesson DAT d proud dont last and no conditions is permanent

Na wa for you o. SMH
Come and eat my perfectly prepared egusi soup. Bring your eba or fufu...it will calm your roaring nerves

Munzy14:
You are almost at the next level o...kudos!

What are the steps u took to achieve this cookies.

Oatmeal Cookies

½ and ¼ cup all-purpose flour
¼ tsp cinnamon
¼ tsp nutmeg
⅛ tsp baking soda
⅛ tsp baking powder
Pinch of salt
¼ cup margarine
¼ cup brown sugar
⅛ cup granulated sugar...you can substitute with honey
½ egg (about ⅛ cup)
¼ tsp vanilla extract
1 cup oat (½ works too)
Raisin (optional)

Cream the butter and sugar till it is creamy.
Add in your egg and vanilla and mix together.
In a separate bowl, mix the other dry ingredients together (don't add the oat and raisins).
Mix the dry ingredients into the butter mix and "fold in". Please do not over mix at this stage.
Add in the oat and raisins (if using). Gently fold in.

Line your baking tray with parchment paper
Preheat your oven to about 180°c (I used my discretion here cos my oven doesn't have thermometer, just ensure the oven is not very hot or rather burning high.
You can refrigerate your dough for about 30mins (I didn't refrigerate mine cos it wasn't available). However, refrigerating the dough helps prevent the dough from spreading too thin in the oven.

Scoop with an ice cream spoon unto the baking sheet and bake till the edge comes out golden (I used my 1 tablespoon "spoon" to scoop and fold into a ball).
Kindly note, don't over bake. That was the mistake I made. Once the edges are brown and cripsy, remove from the oven and allow to cool. The center might look uncooked but oatmeal cookies are meant to be soft and chewy.

cc Halcyon123. It yaf finished o.

Cococandy. Thanks ma. The oven is serving its purpose. I appreciate

Oatmeal cookies

cococandy:
One time I made coconut candy and I really loved it.

I sat in one place and ate a whole bowlful of it, came back to Nairaland and changed my moniker from L to Cococandy.

True story.

Interesting

Under16:
Akpos nice bread but try and keep your nails short.

Thanks boss. My nails are not long...maybe it's the way i curved my hands. I cut them recently. I don't like cutting them very low

Hidiagbon:
Thanks for this, Chef

Officially welcoming myself to this thread..

Welcome to the thread!

FutureFocus:
Dear Chef Akpos,
I see your breads are always looking soft, as if i should snatch it from you,'the results I get are not consistent, sometimes hard, some times a little soft , I don't know what I'm doing wrong.
Do you add butter in your bread and if so, what quantity ratio? and at what point?
do you add dry yeast or mix your yeast in warm water? how do you ensure the dough doesn't fall flat in the oven? the last one was tick as the butter didn't allow it to rise at all , and it went flat, may be I do add much water or something .
I always struggle making bread.

Thanks!

Do you use same recipe or you change recipe? I'm referring to the 'not consistent' issue.

I use 3 tablespoon of butter for 2½ cups of flour. I add the butter when kneading.
I activate my yeast in sugar/milk warm water before using it. Also note that using too much sugar to activate can kill your yeast. Using 2 tsp sugar to activate 2 tsp yeast.

For the flatness issue, I always preheat my oven before baking so the heat is evenly distributed. I don't know the recipe you're using but ensure you knead your dough till it is soft and elastic..a mixer works well for this... however, I use my hands cos that's not available and it works perfectly for me.....bake/knead the pains away
You should also proof your dough till it doubles in size. This should take about 40mins to 1hr. Sometimes, my dough starts rising even when I'm kneading...... Lemme drop my recipe

2½ cups flour
3 tbsp sugar + 2 tsp for proofing
1 egg
1½ - 2 tsp yeast
I warm milk or water
3 tbsp margarine or butter
Mix the sugar with warm milk or water
Sprinkle your yeast in the milk mix. Cover and allow to proof. The yeast is active when the mixture is spongy (foams)
Add in your egg, sugar and flour. Mix till they all come together. It's usually very well sticky
Transfer the dough to a floured surface. Knead..add the butter, knead till the dough is soft and elastic. Kindly note that the dough will be very sticky. Don't be tempted to add flour or butter. Just knead till the gluten forms. This is usually hard work for me. Sometimes, I get muscle cramps and will leave for a while and continue.
Transfer to an oiled bowl. Cover and allow to proof for 50mins or until double it size.
Deflate the proved dough, cut into small pieces. Roll and shape into your desired sizes and shapes. Cover and allow to proof for about 20 - 30mins.
Coat the dough with egg/milk wash
Bake in a preheated oven for about 10 - 20 mins. Depending on the sizes


For my above bread, I used Tangzhong, a Japanese technique for making the bread soft and fresh


Im sorry for my lengthy write up

Lalas247:
Lunch Rice, seafood efo, stew , chicken , dodo
Be safe x

Thank God you've found food. Happy eating

Tonyfx:
Iron Chef Apkos. Na to open Bakery remain ooo

Na so o Bros. Thanks

NextD18:
I can imagine Akposy's bread with this.

Bring hand sanitizer and take the bread for free...I also accept vodka

peacefulhome:
You eh, no wahala. God dey.

Well done , you are doing great.

Lol. Thanks ma

WildChild00:
Excellent!

Thanks bros

Mariangeles:
Well done.

Thanks ma

Prestonn:
Ok Mami.. Gonna post the recipe later. Thanks

Do you like those Salsa music I uploaded? I think you need to return to practice

I miss your post here.

Kindly come back and isolate with us

....Product from my last morsel of flour . I will use the remainder to make cookies

Homemade milk bread.....went down with Sorrel (zobo) drink. The bread was very soft and yummy

Dyt:
Chicken Lemon Onions Pepper Seasoning Salt
250°
About 30mins covered with foil so the seasoning could penetrate deeeeeppppp
Took out the foil and left it for about 10-15mins to get the look at 200
Pls don't steal chicken o, the bone might hang on your throat

Thanks! lol...noted
Tonyfx well done

Dyt:
Did it come special?


My chicken comes out this way o
Everytime

Yeah. I need the recipe, oven temperature and duration used. I might just catch my neighbor's chicken and try this with it

NextD18:
Lmao! The ones you posted still dey.
Anytime wey I chop them finish, I go cook.
Meanwhile, congratulations for becoming a qualified chef.

Lol. E go don spoil by now.
Thanks sir

Halcyon123:
Hey, how much for a cement bag?

I'm not too sure. That should be half 50kg. It's 7,500

Food pics everywhere. Well done guys. I came online to e-eat. Coro is doing is strong thing. Tomorrow I'll be mass making bread with my last morsel of flour

How's the UK lady. Hope your hubby was able to get foodstuffs?

NextD18. Please when are you cooking for us

Dyt. How did you achieve that your chicken look

pocohantas:
Akposy to the world!

Please don't forget to use plenty oil cos the sauce drinks (soak) oil

Sexyjigga:
I'm a big fan of this thread... I love good food and I also love to cook... This is my first time of posting food here.

Fried rice, salad,chicken and Shaki

Got salad from a fast food joint.

Welcome onboard. Yummy

You even had to confirm yourself with your username written on the table ...Pass me a piece of those meat

Iceyjays:
Just kee us.

Please don't die on me. Comman eat ewa to replace your worn out tissues

AgbenuAnna:
[/quote]I've posted the recipe
[quote author=Mariangeles post=87786544]Someone said "I hate beans but I love ewa agoin"
Then I told her "but ewa agoin is beans na"
For which she replied "don't even say it because they're not the same"

Ewa agoin is in a class of it's own.

Ewa agoyin is senior beans . I love Ewa agoyin

cococandy:
Very spicy

I'll try this gizdodo soon. I haven't tasted it before

WildChild00:
I babu ooooo Ewa agoyi owoma'.....oni ovo

Bros...merigwe

pocohantas:
Forget sweet mouth. Let’s talk about this your ewa agoyin. Give me recipe na.

For the ewa agoyin sauce...

Onions
Chilli peppers
Palm oil
Ground crayfish
Ginger powder (very small quantity)
Salt
Seasoning cube

Prep...Cut your onions into thin slices
Soak your chilli peppers in hot or warm water for about 2hrs or overnight. Blend your chillies till seeds are gone....this is important...the seeds kind of spoilt the taste buds...I pounded mine cos no blender.
Also note, your Maggi should be added when it is almost cooked

Bleach your oil, reduce the heat and add your thinly sliced onions. Fry till it caramelizes (brown)
Add in your blended chillies and stir with a wooden spoon. Allow to cook till the oil turns black and floats
Add in your crayfish, salt, ginger and Maggi. Fry for some time
Adjust seasoning to your taste
Remove from heat and serve with your mashed beans.

Thank you!

Mariangeles.. I want that pap and akara o
Cococandy. That gizdodo is calling me. Hope it is spicy
Pocohantas. Eku enjoyment.. I'm on sweet mouth break. I ate almost every sweet pastry during my culinary school...I even begged and ate from Dessert students . I'm tired of sweet mouth already.

Lunch. Ewa agoyin and dodo....the bread was a leftover....its function was to clean to oily plate


Please don't mind d chilli seeds....I crushed them.
This is the best agoyin sauce I've made

Challah (Jew) Bread
Shyshally. I'm sorry... someone else is ready to pick

konkonbilo:

I want those wooden wares. The green and woods are doing wonders to your pics

konkonbilo:

Your images are dope but kindly zoom in so we can view the food itself wella

breadplanets:
congratulations to you. E no easy ra ra

Thanks o

ThisisIkemefuna:
I'm in Lagos. And will appreciate having this in my kitchen.

I'm so sorry. Location is an issue

Nickibeauty:
Am interested oooooooo, Location Jos

Oh! Thanks. Kindly DM me

cococandy:
DH made banga but he added small scent leaf. To me that’s basically ofe akwu so I used mine to eat rice but I made fufu for him ( no starch available for now)
He’s looking at me weird.
Me too I’m looking at him weird.

“You’re eating rice with this?”

“You don’t know this is for rice?”

I need to find Banga seeds in the Jos

This is the oven. It was gifted to me by Chef Jazztus here on NL 2017.

I misplaced the wire rack. It works well.... Anyone interested?
PS. I don't have money for waybill o. My location is Jos

Fruity lunch.

Pics 1. Strawberry, cucumber and mango slices

Pics 2. Strawberry and mango slices soaked in milk, drizzled with honey and lemon juice...dusted with sesame seeds and black pepper.

Which do you prefer.

Please, does anyone have a bedside or mini refrigerator for sales at lower price? if yes, kindly mention me. Thanks!
Also I have my old electric oven to give out. The wire rack is lost but it functions well. Lemme get d pics

cococandy:
I didn’t refrigerate.
I rolled it in my hands into a ball and coated in granulated sugar before baking . Refrigeration doesn’t sound like a bad idea though. I’m just not patient enough.

Well noted. Mine melted (spread) too wide and they didn't have this cracks.

Thanks

cococandy:
Soft bake chocolate cookies .
Served with milk for dunking

How did you achieve this texture and shape. Mine doesn't come out well. Did you allow yours sit in the refrigerator before baking