₦airaland Forum

Akposy:


Thanks....I will
It is passion and determination.... Muchas gracias de hermane

De nada

Akposy:
Lovely idea!!!! I will Google up top restaurant in Jos and send them a proposal. Although, I suck at business and I'm very shy. I can't explain

Wow. I will try the suya stuff when lockdown is relaxed. Thanks for the idea

Haaa...you mean I may not even get the authentic taste #sobs...and it was wow o. I didn't use enough Olive oil..I had small *Anointing* oil left...lemme called it ANOINTED Focaccia . Anytime you're around, you'd make one so I can have a feel of how the perfect Focaccia taste.

Thanks again for the recipe. Muchas gracias (what does this mean sef)

Pic 1 was before baking
Pics 2 is the under

For the business stuff, just give a try.

Sometimes is good to anoint our food

I don't know if you've taste it before, but if you haven't, you are good to go. Some mostly use Italian strong herbs.... Till we see

"Muchas Gracias" is Spanish. means (Thank you very much)

The down looks good, nest time just try to spread it well so you won't have those big space at the down.

But you are a fast learner oh ... Imagine just today you came up with good result.

Akposy:
Tomato, rosemary and onions Focaccia.
This is an Italian savoury bread.

Thanks Chef Prestonn for the recipe.... local boy is loyal. What do you think boss?

This is going down with my tomato sauce

Do you know what I think

I think you should present this to some Bar or restaurants, this go well with BBQ or a starter before any meal.

You can also use it as sandwich bread, you see that middle, just slice it and put Suya/ Ham/Hot-dog/ etc and eat.

Brother you have done well, forget how the focaccia taste like...Have been to some restaurants in Africa, even America hardly prepare theirs well.. except you're in Europe Italy precisely before you can get a perfect taste of focaccia.

Once again I respect you and your skill.

Muchas Gracias.

breadplanets:
So I decided to try the ciabatta bread with my small electric oven. I didn't do the long hours proofing o. No time biko
Unfortunately nepa decided to bring ³/⁴ current today so the oven wasn't as hot as normal. I still got something that resembles it somehow

I was impatient and cut it while still very hot

@akpossy
@prestonn

As a child born into the life of Pasta and Bread, I want to let you know you have done well

You see those space in the middle, shows your mixing was ok.

After seeing your username again, I don't think you deserve my credit Nice one Mami.

All Italian elders are happy with you and Akposy

Aminu come see ciabatta

breadplanets:
this oven is 100% what I had in mind. You are the real deal mehn

Thanks Mami

cutiereborn:
The chef himself

Mami!!!. Todo está bien.


Muchas gracias.

Akposy:
No hope for me then

Your oven looks like somebody's house o...shuoo. It's fine sha... can I lodge there? The cold here is too much

Your Ciabatta top is inviting. Did you design on purpose or it was a coincidence?

There might be hope, there is one method I always use while in the Bush (Camping) out door baking.

Thanks I had a smaller oven before, but due to the large number of people that always come to the house during summer made me build this. Cold for my side pass your own

I don't understand your last sentence.. sometimes English dey confuse me.

Akposy:
Noodles Pizza

Chef Prestonn...I tried out the noodles Pizza recipe you gave months ago. This is the result. It almost got burnt. I've learnt my lessons though.

Gracias Chef!

Looks good

De nada mi hermano.

Buon appetito

Akposy:
Thanks Chef

Oh! What kind of oven do they use

What Breadplanet said is exactly what you need. Oven that retain heat. Even if you gonna use electric oven, it must be those ones you see in bakery.

Below is my oven. Second photo is my ciabatta.

Akposy:
I made this rustic Italian bread called Ciabatta yesterday.

It was a miss. I don't think I will want to make this bread again. It took twelve hours to make this and it didn't come out well at all. Although, the taste was perfect but the texture (inside) wasn't how it is supposed to be. I just weak!

Chef Prestonn..what could have gone wrong

Modified
The bread is a no knead bread, no butter, no sugar bread. It requires just 4 ingredients (flour, water, yeast and salt)

Second pics is the interior I got
Third pics is how the interior ia supposed to look like

Boss Boss

Looks good to me, you are really trying... Much respect.
The problem is not your ingredients or how you mixed it.

From the look the problem is your oven, ciabatta might likely not come out well when you use home oven to bake.

Akposy:
Thanks Chef

I will keep trying till I attain excellence

I add beets. I made the powder months back...soaked in hot water and used

Ok Boss... with time you gonna perfect it..

Another thing before I forget

If you really want to enjoy that your pasta, boil it for some minutes depending how strong it is, take it out and refrigerate overnight before adding your sauce the next day. Gonna absolve ingredients very well when you do that. Sweet like sugar

But I like cooking my homemade pasta immediately.

Mariangeles:
Do you make yours?
How do shape them? Especially the complicated looking ones...

I do make mine sometimes.... To shape it is not didifficult, there are pasta cutters, just like cookies cutter.

Akposy:
I made pasta today from scratch.

It wasn't perfect at all.... I need to try this again

Chef Prestonn....any suggestions?

Wow!! Farfalle and Tagliatelle pasta, some of my favourite shape.

You really try my Brother.. Making pasta from the scratch is very easy, no special or best way to do it, making it continuously is the key.

Once you keep trying, you gonna get use to it and it will come out perfect like a pro.

When you travel to Europe, especially Italy and see women making pasta in the street, you will fall in love with home made pasta and you wouldn't wanna buy from shops again.


Was it Strawberry powder or wine you add to get that colour?

BlueRayDick:
Gracias

De nada

aeion:
Dope IG. You should have thousands of followers in no time.

Thanks verymuch for checking

BlueRayDick:
How to make good food presentation like u do. I noticed Ur food presentation and Prestonn's among others are high grade.

Let's learn from the masters

Let me give you some common mistake some people make when snapping, using this photo below for illustration. This photo below could have come out more better and clearer.

Sometimes is not all about how big your phone is.

I love this photo below

1. Nice wooden table
2. Nice backdrop
3. Nice placing
4. The food is also inviting

But there is something I think the owner of this photo didn't do while snapping.. main looking at it you can spot the error.

1. The lens was not clean before snapping.

2. At the time the person position his/her hand to take this shot, he/she didn't click on the major subject on the screen...The plate of rice and chicken is the major subject but you can't see it clearly because everything is blur.

Any time you wanna snap, always use your finger to tap your major object on the screen, because it comes out clearer and better when you do that.

Note: I'm not a professional, just sharing the little I know. Gracias.

BlueRayDick:
How to make good food presentation like u do. I noticed Ur food presentation and Prestonn's among others are high grade.

Let's learn from the masters

Village kitchen

Thanks for the complement boss

Just love your food.. I believe any thing you love doing, you handle it with care and you also wanna let people know the passion you have for it.

I love cooking and whenever I want people to see what I cook, I take my time to present it to people in a unique and appealing way.

Lastly always play with your leftover food using your phone camera even if you are not uploading the photo.

I'm not a professional, I just love playing with my food at home and snapping.


Click on the link below to see some of my food presentation.

https://www.instagram.com/villagesquare.Af

Akposy:
For where? Na for pics sake...I don the rest back for pot add enough water in addy to our indefinite lockdown

So many things behind food photography


Only few can relate.... Alot of things happen behind the scenes.

Amorprincesa24:
He meant if you made it at home or you ate it outside for example, in a restaurant.

Home cooked

Toxicy2kwap:
If you made d pasta yourself
If not, what kinda pasta is that?

Is just same as other pasta, just shape difference.

Munzy14:
Even with generator on standby, nothing beats NEPA power.

Munzy14:
Nigerian NEPA be looking at you like come and execute this nice plan let me see....

Depend your area

Most houses now have generator.

Amorprincesa24:
Thanks alot P!

You're welcome Amor.

Toxicy2kwap:
Pasta wey go Harvard

Boss is ds homemade?

Thanks

Sorry I don't get the question, if I made the pasta myself or if it was cook at home?

BlueRayDick:
Nigerian Nepa/Phcn/ whatever name they bear now will not let this great idea work. Except the person is not within the shores of this country

I also do it in Nigeria ... even if you don't have light for two days, nothing will happen to your veggies, why you need to store them in freezer.

fieryy:
Thank you. I'm fangirling here

Amorprincesa24:
Please house, how do i store vegetables not to get spoilt. Carrot, bell peppers, green peas and beans? Mine doesn't stay 3days before going bad.

Store them in the freezer

Write out the name and date at the time you place them in the freezer, always go for the ones with old date before new.

Mine below

Akposy:
Yes. I found out last year but I don't remember the Chasers moniker

I was still in the village without kitchen

Spacewalk:
you don't mean it!!

You are missing

Spacewalk:
you mean rice and okro?

Yes.. very delicious.