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Basically, the nutrients needed to boost your brain are.
  • FIBER – PREBIOTICS AND PROBIOTICS
  • CALCIUM
  • MAGNESIUM
  • Vitamins B1, B9, B12, D and E 
  • Omega 3 fatty acid. 

And with those nutrients listed above you are sure to have a well developed brain when consumed. I am going to give a list of foods which contains this nutrients. Which would make them easily accessible 
Rather than wanting a supplement needed to be taken with care.


Blueberries

This fascinating blue berry contains some antioxidants that may delay brain aging and improve memory. Very key for memory  loss



Turmeric powder

This yellowish powder contains a very active
Ingredients "curcumin".  This active ingredient flows along the blood-brain barrier to help boost cells there in the brain.
This potent powder contains anti inflammatory and anti oxidant for brain development 
It could also reduce depression and alzheimer's disease 


Broccoli 
Broccoli contains a number of compounds that have powerful antioxidant and anti-inflammatory effects, including vitamin K.



Dark Chocolate 

Yummy right? Am sure people would try this alot.
I mean who doesn't love Chocolate? If you dont you really need to join the party and now not just for the fun of it but because it contains flavonoids, caffeine and antioxidants. With this 
Chocolate can guaranty both mood and brain boost.


And lastly it's the well celebrated 

Green tea 

It's really deserved the accolade really,compared  with the numerous benefit of this great tea. 
For now I would only share the benefit to the brain.its one tea that improves alertness, performance .
Its been found that it has L-theanine, an amino acid that can cross the blood-brain barrier and increase the activity of the neurotransmitter GABA, which helps reduce anxiety and makes you feel more relaxed. It also reduce the risk of alzheimer's and Parkinson's diseases. subscribe

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Have any question share in the comment section below and let's discuss...


1

INGREDIENTS
  • cooking spray
  • 1 cup blueberries
  • 1 1/2 cups all-purpose flour, divided
  • 1/2 cup white sugar
  • 1/4 cup vegetable oil
  • 1/2 cup milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • Here are the Toppings:
  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 2 teaspoons cinnamon
  • 1/4 cup butter.

PROCEDURES

  • Preheat the oven to 400 degrees F (200 degrees C). Spray your baking pan with cooking spray.
  • Toss blueberries and 1/2 cup of flour in a small bowl until blueberries are coated. Set aside.
  • Beat together sugar and oil with an electric mixer in a large bowl. 
  • Add milk, egg, and vanilla extract. 
  • Mix remaining 1 cup flour, baking powder, and salt in a small bowl. 
  • Add flour mixture to sugar mixture; mix until just combined. fold in blueberry mixture. Pour batter into the prepared baking pan.
  • Mix together brown sugar, 1/3 cup flour, and cinnamon in a bowl. Cut in butter until topping mixture is crumbly. Sprinkle on top of the cake batter.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
  •  Remove from oven and allow to cool before serving.
0

INGREDIENTS
  • 2 cups raw rice
  • 1 cup of cooked rice
  • 1.5 teaspoons yeast
  • Potash
  • 4 tablespoons of sugar
  • 2 cups of water
  • Salt
  • Onions
  • Baking powder
  • Vegetable Oil

PROCEDURES

  • Soak the raw rice in water overnight.
  • Dissolve the sugar and Potash in 1 cup of water and add the yeast. Set aside for 10 minutes.
  • Drain the rice and grind it in a blender with the yeast and akaun mixture to make a smooth batter. Add the cooked rice, onion and blend to combine well. The batter should be thick.
  • Pour batter into a large bowl, cover and leave in a warm place for 8-12 hours. You want the mixture to rise, collapse and ferment.
  • Add salt and a little bit more sugar to taste if needed. Add a bit of water if necessary.
  • Heat your pan over medium heat. 
  • Add 4 tablespoons of Vegetable Oil. Scoop the batter and gently pour in the pan to form circles. .
  • Cook for about 2 mins till golden brown then flip over to cook the other side
  • Ready to serve Masa as a snack or with Suya or even with avocado for those who love keeping it solid.
0

INGREDIENTS

  • 1 package dry yeast (about 2 1/4 teaspoons) 
  • Warm 1 1/4 cups of water to 100° 
  • 3 cups bread flour, divided (about 14 1/4 ounces) 
  • 1 teaspoon salt
  •  Cooking spray 
  • 1 teaspoon cornmeal.


 

PROCEDURES

Making the dough
  •  Dissolve yeast in warm water in a large bowl for about  5 minutes.
  •  Lightly spoon flour into dry measuring cups; level with a knife.
  •  Add 2 3/4 cups flour to yeast mixture; stir until a soft dough forms. Now cover and let stand for 15 minutes.
  •  Turn dough out onto a lightly floured surface; sprinkle evenly with salt. Knead until the salt is incorporated and the dough is smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands
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Baking
  • Place dough in large bowl coated with cooking spray, turning to coat top.
  • Cover and let rise in warm place (85°), 40 minutes or until doubled in size. (Gently press two fingers into dough. If an indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. 
  • Divide in half. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each portion on a floured surface into 12-inch rope, slightly tapered at ends. 
  • Place ropes on large baking sheet sprinkled with cornmeal. Lightly coat dough with cooking spray, and cover; let rise 20 minutes or until doubled in size.
  • Preheat oven to 450°.
  • Uncover the dough. Cut 3 (1/4-inch-deep) diagonal slits across top of each loaf. 
  • Bake at 450° for 20 minutes or until browned on bottom and sounds hollow when tapped.


0

Crunchy Greek lemon potatoes comes with a lot of mouth watering experince most especially when it comes to the use of lemon juice and garlic ,this two helps give its a strong taste. You don't want to miss this hurry now and make one for your self!!
INGREDIENTS
  • 8 large potatoes, peeled, cut into large wedges 
  • 5 garlic cloves, minced (note lot is needed )
  • 1/2 cup olive oil
  • 1 cup water
  • 1 tablespoon dried oregano 
  • 1 lemon, juiced
  • sea salt
  • fresh coarse ground black pepper
  • Garnish:fresh oregano leaves, lemon wedges

PROCEDURES
  • Preheat oven to 200C/390F (standard).
  • Put all the ingredients into a baking pan large enough to hold them.
  • Season generously with sea salt and black pepper.
  • Put them in the pan and give everything a toss to distribute.
  • Pour the garlic cloves(minced) into the water/oil solution so its flavour will permeate the potatoes.
  • Bake for 40 minutes.
  • When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
  • Add 1/2 cup of water if pan is getting dry, and pop back into oven to brown other side of potatoes.This will take about another 40 
  • Transfer potatoes to serving platter. Drizzle over the reduced garlic pan juices.Serve, garnished with lemon wedges and oregano if desired. 
0

INGREDIENTS
  • 1 gallon vegetable broth
  • 1 cup sea salt
  • 1 tablespoon crushed dried rosemary
  • 1 tablespoon dried sage
  • 1 tablespoon dried thyme
  • 1 tablespoon dried savory
  • 1 gallon ice water

PROCEDURES 

  • In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. 
  • Bring to a boil, stirring frequently to be sure salt is dissolved.
  • Remove from heat, and let cool to room temperature.
  • When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
  • Wash and dry your turkey. Make sure you have removed the innards. 
  • Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
  • Remove the turkey carefully draining off the excess brine and pat dry. 
  • Cook the turkey as desired reserving the drippings for gravy. 
  • Note that brined turkeys cook 20 to 30 minutes faster so watch the temperature
0

INGREDIENTS
  • 2 3/4 pounds sweet potato or baby red potatoes scrubbed 
  • Kosher salt
  • 1/2 cup mayonnaise
  • 2 tablespoons distilled white vinegar 
  • 2 teaspoons Dijon mustard 
  • Freshly ground pepper 
  • 2 scallions,thinly sliced
  • 2 tablespoons chopped flat-leaf parsley 
  • 1 celery rib, cut into 1/4-inch dice

PROCEDURES
  • In a large saucepan, cover the potatoes with cold water and season the water with salt. 
  • Bring to a boil over high heat and cook the potatoes until tender, about 15 minutes. 
  • Drain and let stand until cool enough to handle, about 10 minutes. 
  • Meanwhile, in a large bowl, whisk the mayonnaise with the vinegar and mustard and season with salt and pepper. 
  • Stir in the scallions, parsley and celery.
  • Halve the potatoes crosswise and fold them into the dressing. 
  • Serve warm or at room temperature.
0

INGREDIENTS
  •  2 dessert apples, peeled, cored and sliced into thin wedges
  • 1 tbsp lemon juice
  • 125gbutter, softened, plus extra for greasing
  • 140g golden caster sugar
  • 3 free-range eggs, beaten
  • 225g plain flour
  • 2 level tsp baking powder
  • ½ tsp salt
  • 5 tbsp full-fat milk
  • For the topping
  • 1½ tbsp demerara sugar
  • ½ tsp ground cinnamon



PROCEDURES
  • Preheat the oven to 170C/150C Fan/Gas 3. Butter and line a 23cm round cake tin.
  • Coat the apple wedges in the lemon juice and set aside.
  • In a large bowl, beat together the butter and sugar, using an electric hand mixer, until pale and fluffy. 
  • Add the eggs and beat until smooth. Sift in the flour, baking powder and salt and mix well. 
  • Slowly add the milk, mixing well after each addition, until you have a smooth batter.
  • Transfer the batter to the cake tin. Arrange the apple slices, flat-side down, on the batter in a spiral pattern.
  • For the topping, mix together the demerara sugar and cinnamon. Sprinkle over the batter.
  • Bake in the middle of the oven for 40–45 minutes, or until a skewer inserted in the centre of the cake comes out clean and the top is golden-brown. 
  • Leave to cool for 15 minutes in the tin. Run a knife around the edges of the cake and turn it out of the tin onto a wire rack.
  • Serve warm or at room temperature with whipped cream.
0

INGREDIENTS
  • 1kg of Assorted Meat 
  • 1 cup of Pumpkin leaves locally called ugu or Bitterleaf (chopped)
  • 1 cup of dika nut locally called ogbono (ground)
  • 300g of Dried fish
  • 300g of Stock fish
  • 1 cup of Crayfish (ground)
  • 1 cup of Periwinkle
  • 4-6 chopped Scotch Bonnet Peppers 
  • Seasoning cubes
  • 1/2 cup of Palm Oil
  • 1 large onion (diced)
  • Salt to taste
PROCEDURES
  • Firstly, we wash,season and cook our assorted meat.
  • When the meat is almost soft, add the stock fish, cook till tender and set aside. Do not discard the meat stock.
  • In a different pot, boil your periwinkle with salt for 15 minutes and set aside.
  • Heat up our Palm Oil in a clean dry pot until hot.
  • Add in the grounded dika nut (ogbono). Mix the dika nut in the oil until it is well incorporated.
  • Put on low heat, add meat stock, and leave to boil for a minute. After few minutes it's becomes thicker and starts to draw.
  • Add more of the stock or water and leave to boil for 10 minutes, stir the soup constantly so that it does not burn at the bottom. 
  • Add the cooked stock fish, assorted meat, seasoning cubes, chopped pepper, grounded crayfish and salt to taste.
  • Mix well and leave to simmer for about 10 minutes without covering the pot. (If the soup is too thick add a little more water/stock).
  • Add the chopped pumpkin leaves or bitter leaf and stir. 
  • Simmer for 3 minutes and add salt if necessary.
Share your thoughts about the recipe


0

INGREDIENTS
  • 1 lb fresh green beans
  • 2 tablespoons peanut oil
  • 1 teaspoon gingerroot, peeled, minced
  • 1 garlic clove, minced
  • 2 tablespoons water
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1⁄2 teaspoon brown sugar
  • 1⁄2 teaspoon sesame oil
  • 1⁄4 teaspoon crushed red pepper flakes

PROCEDURES
  • Wash beans, trim ends and remove strings.
  • Arrange beans in a vegetable steamer and place over boiling water.
  • Cover and steam 5 minutes.
  • Drain and plunge into cold water, drain again.
  • Coat a large nonstick skillet (or wok) with peanut oil and heat until hot.
  • Add gingerroot and garlic and saute 30 secs.
  • Add beans, saute 5 minutes.
  • Combine 2 tablespoons water and remaining 5 ingredients.Stir well.
  • Add to beans, cook 30 seconds or until thoroughly heated, stirring constantly.


0

INGREDIENTS
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup white sugar
  • 1 tablespoon baking powder
  • 1 cup heavy cream
  • 1/4 cup vegetable oil
  • 1/4 cup honey
  • 2 eggs

PROCEDURES
  • Preheat oven to 400 degrees F (200 degrees C). 
  • Lightly grease a 9x9 inch baking pan.
  • In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. 
  • Add the cream, oil, honey and eggs; stir to combine. 
  • Pour batter into prepared baking pan.
  • Bake in preheated oven for 20 to 25 minutes.
0

INGREDIENTS
  1. 1 packaged pie dough crust, such as Pillsbury 
  2. 1 1/2 cups sugar 
  3. 3 tablespoons unsweetened cocoa powder 
  4. 4 tablespoons unsalted butter, melted 
  5. 2 large eggs, beaten
  6. 3/4 cup evaporated milk 
  7. 1 teaspoon pure vanilla extract 
  8. 1/4 teaspoon salt 
  9. Whipped cream, for serving

PROCEDURES
  1. Preheat the oven to 350°. 
  2. Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. 
  3. Line the crust with foil or parchment paper and fill with pie weights or dried beans. 
  4. Bake for 15 minutes or until set. 
  5. Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.
  6. Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla and salt until smooth.
  7. Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center. 
  8. Cover the crust with strips of foil halfway through baking. 
  9. Transfer the pie to a rack and let cool completely before cutting into wedges. 
  10. Serve with whipped cream.
                                                                                                           Source: foodandwine.com
0

INGREDIENTS
  • 1 clove garlic, smashed
  • 2 tablespoons unsalted butter
  • 2 1/4 pounds Yellow Finn potatoes or other waxy-style potato
  • 2 cups half-and-half
  • 1 tablespoon kosher salt
  • Freshly ground black pepper
  • Nutmeg

PROCEDURES
  • Preheat the oven to 350 degrees F. 
  • Rub the garlic around the inside of an 8 by 8 by 2-inch casserole dish and let it dry. 
  • Reserve the remaining garlic. Rub the butter around the inside of the dish.Reserve the remaining butter. 
  • Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices). 
    • nutmeg.
  • In a medium saucepan, combine the garlic, butter, potatoes, half-and-half, salt, pepper to taste, and  
  • Bring to a boil, lower the heat to medium-high, and cook, stirring, until the mixture has thickened, about 5 minutes. 
  • Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly. 
  • Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. 
  • Remove from the oven and let cool for 10 minutes before serving.
0

INGREDIENTS
  • 1/4 cup butter
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 large apple cored, with skin and cut in thin slices
  • 1 large pear, not very ripe, cored with skin and cut in thin slices
  • 1/4 cup tequila
  • 4 flour tortillas
  • 1 cup vegetable oil
  • Vanilla ice cream 
PROCEDURES
  •  Heat a heavy medium skillet over medium heat and melt butter.
  • Add sugar and cinnamon and continue cooking until browned, about 4 to 5 minutes. 
  • Add apples and pears and cook until slightly softened, another 6 minutes. Add tequila and continue cooking until browned, another 5 to 7 minutes.
  • Place 1 tortilla on a plate, and spoon about 1/6th of the apple/pear mixture into the center. Roll them and tuck the ends, egg-roll style, and secure them with toothpicks.
  • In another skillet, heat vegetable oil over medium heat until a drop of water sizzles and pops in the oil, about 350 degrees F, and fry each chimichanga until browned and crispy, about 2 to 3 minutes per side. 
  • Transfer them to a plate lined with paper towels to drain. 
  • Remove the toothpicks and cut in half.
  • Serve hot, topping with a scoop of the vanilla ice cream.


0

INGREDIENTS
  • 1 Chicken (3-4 lbs)
  • 1/2 cup all purpose flour
  • 1/2 tsp Salt
  • 4-5 cups vegetable oil for frying
  • 1/3 cup Water
  • 1/3 cup lemon
  • 2 tsp cornstarch
  • 4 tsp Chinese chilli sauce
  • 2 tsp soy sauce
  • 1.5 tsp fresh ginger minced
  • 3 tsp honey
  • 6 green onions sliced thinly 
PROCEDURES
  • Rinse chicken and cut into small serving-sized pieces.
  • In a large bowl, combine flour and salt.
  • Add chicken pieces and toss.Make sure you coat each piece well.
  • Heat oil in a large skillet over high heat.Add chicken, one piece at a time.
  • Fry a few pieces at a time, or they will stew instead of browning.
  • Cook until golden for about 5 minutes.
  • Drain on paper towels.Remove all but 1 tbsp oil from the skillet.
  • Combine water, lemon juice, corn starch, chilli sauce and soy sauce in a small bowl.Mix well.
  • Add ginger to skillet. Fry for 1 minute. Add honey.
  • Cook and stir for 1 minute. Stir in corn starch-chilli mixture. Cook and stir till sauce boils. Stir the chicken pieces.
  • Cook and stir until heated thoroughly for about 3 minutes. 
  • Stir the onions. Cook and stir for about 1 minute more before serving.  

0

INGREDIENTS
  • Cooking spray 
  • 1/2 cup chopped onion 
  • 2 garlic cloves, minced 
  • 1 jalapeño pepper, seeded and chopped 
  • 1 (8-ounce) package sliced fresh mushrooms 
  • 1 (6-ounce) package fresh baby spinach leaves
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon kosher salt 
  • 1/2 teaspoon ground cumin 
  • 1 1/2 cups cooked long-grain brown rice 
  • 1 (15-ounce) can black beans, rinsed and drained 
  • 4 ounces shredded reduced-fat 
  • 4-cheese Mexican blend cheese (a cup)
  • 8 (8-inch) whole-wheat flour tortillas
  • Fresh salsa
PROCEDURES
  • Heat a large skillet over medium-high heat. 
  • Coat pan with cooking spray. Add onion, garlic, jalapeño, and mushrooms; sauté 5 minutes, stirring occasionally. 
  • Gradually add spinach; cook 1 to 2 minutes, stirring until wilted. 
  • Stir in lime juice, salt, and cumin. Add rice and beans; cook, stirring constantly, 1 minute or until thoroughly heated. 
  • Add cheese, stirring until melted.
  • Warm tortillas according to package directions. 
  • Spoon about 2/3 cup mushroom mixture down center of each tortilla; roll up. Serve with salsa 
  • Scoop the mushroom mixture into the tortillas and then roll them up.





0

INGREDIENTS
4 cups dry black beans
1 tablespoon cooking oil
1 cup diced onion
2 cloves garlic, minced
1 cup chopped green chiles
1 1/2 tablespoons chili powder
1 teaspoon ground cumin 
1 (6 ounce) can tomato paste
1/4 cup chicken broth
1 tablespoon cider vinegarsalt to taste
PROCEDURES
  • Place black beans into a large container and cover with several inches of cool water for 8 hours. Drain.
  • Place beans in a pot and add enough water to cover; bring to a boil. Reduce heat to medium-low and simmer beans until very tender for an hour.
  • Heat oil in a skillet over medium; cook and stir onion and garlic until onion is soft and translucent, about 10 minutes
  • Add black beans, green chiles, chili powder, and cumin; cook and stir until flavors blend, about 5 minutes.
  • Blend black bean mixture in a food processor until smooth. Add tomato paste, chicken broth, vinegar, and salt (blend )
  • Return beans to pot and cook until heated through for 5 mins.
  • Put off the fire and serve...
Share your thoughts in the comments below
0

INGREDIENTS
  • 6 (5 inch) corn tortillas
  • 3 cups chopped cooked chicken
  • 4 sprigs fresh cilantro, chopped
  • 1/2 cup chopped white onion
  • 1 cup guacamole
  • 1 lime, cut into wedges
PROCEDURES
  • Place a paper towel on a microwave-safe plate and top with tortillas; heat in the microwave for 10 seconds.
  • Place chicken in a microwave-safe bowl; heat in the microwave until heated through, 30 seconds to 1 minute.
  • Layer chicken, cilantro, onion, and guacamole, in that order, onto each tortilla. 
  • Squeeze lime juice over each taco.


0

INGREDIENTS
  • 3/4 cup plus 2 tablespoons grapeseed oil 
  • 3/4 ounces chiles de árbol, stemmed
  • 3/4 ounces guajillo chiles —stemmed, seeded and cut into pieces 
  • 10 black garlic cloves, peeled and minced 
  • 10 fresh garlic cloves, minced 
  • 1 tablespoon white wine vinegar 
  • 1 tablespoon of packed light brown sugar 
  • 3/4 teaspoon cumin seeds 
  • Kosher salt

PROCEDURES
  • In a large saucepan, combine the oil and the chiles and cook over moderate heat, stirring frequently, until fragrant and the chiles are browned 
in spots, this should take 6-7min.
  • Remove from the heat and stir in both garlics along with the vinegar, sugar, cumin and 1 teaspoon of salt. Cover and let cool. 
  • Transfer the chile mixture to a blender and pulse until a coarse paste forms. Season with salt.
  • Store in a air tight container and refrigerate for 3-4 days 
Share your thoughts in the comments below 

0

INGREDIENTS
  • 2 (5.6-ounce) packages refrigerated Yaki-Soba
  • 1 tablespoon cornstarch
  • 1/3 cup reduced sodium soy sauce
  • 1/4 cup brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons honey
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 tablespoon olive oil
  • 1 teaspoon sesame seeds
  • 1 green onion, thinly sliced
PROCEDURES
  • In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
  • In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
  • In a saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. 
  • Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. 
  • Reserve 1/4 cup and set aside.
  • In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. 
  • Drain the chicken from the marinade.
  • Heat olive oil in a large skillet over medium heat.
  • Add chicken and cook until golden brown and cooked through, about 3-4 minutes; set aside.
  • Stir in Yaki-Soba and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
  • Serve immediately, garnished with sesame seeds and green onion
Share your thoughts in the comments below




0

INGREDIENTS
  • 4 tbsp extra-virgin olive oil
  • 1 garlic clove, finely chopped
  • 1 medium onion, finely chopped
  • 2 tsp cumin seeds
  • Pinch of chilli flakes or cayenne pepper 
  • 400g ripe tomatoes
  • 450g courgettes, trimmed
  • Handful fresh flatleaf parsley leaves, chopped
PROCEDURES 
  • Set a wide pan over a low heat. 
  • Once hot, add the olive oil, garlic, onion, cumin seeds and chilli or cayenne and gently fry for 12 minutes or until the onion is soft and golden.
  • While frying, put the tomatoes in a large bowl.
  • Cover with boiling water and prick each tomato with a sharp knife. Leave for a minute then drain and peel off and discard the skin. 
  • Roughly chop the tomatoes and mix into the softened onions. 
  • Season and fry briskly for about 8 minutes or until the mixture forms a thick paste.
  • Cut the courgettes into chunks or slices. Mix into the tomatoes and fry briskly for 4 minutes or until very lightly cooked.  Season to taste and stir in the parsley. 
  • Serve warm 
Share your thoughts in the comments below
0


INGREDIENTS
  • 1⁄2 medium white onion, very finely chopped
  • 2 -3 serrano peppers, stemmed, seeded and very finely chopped
  • 1 large tomatoes, cored and very finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 10 sprigs fresh cilantro, chopped
  • 3 medium avocados 
  • 1⁄2 teaspoon salt
  • 1⁄2 lime juice
PROCEDURES 
  • In a medium-size bowl, mix the finely chopped onion, tomato, chiles, garlic and cilantro.
  • Before serving, halve the avocados lengthwise by cutting from the stem to flower ends, around the pits.
  • Twist the avocado halves in opposite directions to loosen the meat from the pits, then scoop out the pits.
  • Scrape the avocado pulp from the skins and add it to the bowl.
  • Using your hand, a fork or a spoon, roughly mash the avocado while mixing in the other ingredients, making a coarse, thick mass.
  • Flavor with salt, then enough lime juice to give a strong taste.
Share your thoughts in the comments below⤵⤵



0

INGREDIENTS
  • 2 cups dried beans (Cannellini, Navy or Northern Beans)
  • 3.5 Quarts water or chicken brothPolish White Bean Soup Recipe
  • 1/4 cup butter
  • 2 large carrots, diced
  • 2 leeks, minced
  • 2 celery sticks, diced
  • 1 medium onion
  • 2 cups shredded cabbage
  • bone from 1/2 cooked ham 
  • 2 bay leaves

  • 3 cloves of garlic
  • 1 tablespoons fresh thyme leaves
  • 2-3 tablespoons fresh parsley
  • 1/4 tablespoon freshly ground pepper
  • 1 teaspoon allspice
  • 1 teaspoon of chili pepper
  • 1 teaspoon oregano
  • 1 can sauerkraut
PROCEDURES
  • Rinse beans.  Place in a large bowl and add enough water to cover by 2 inches. 
  • Soak overnight.  Drain, and add more water, boil on medium high then reduce and simmer while you prepare the rest.  
  • Melt butter in a large pot.  Add onion and leek and sauté until browned.  Add rest of ingredients, including ham bone, all seasonings, and beans. 
  • Cover and simmer until beans are tender for about two hours.
  • Remove ham bone. 
  • Taste and add salt, pepper, to taste.
  • Serve hot with a dollop of sour cream.  
Share your thoughts in the comments below
0

INGREDIENTS
  • ½ lb beets, peeled and grated 
  • 1 c vegetable broth (we prefer low sodium) 
  • 1 c buttermilk or kefir 
  • ¾ c plain non-fat yogurt or low-fat sour cream 
  • ¼ c lemon juice 
  • 1 small cucumber diced 
  • 2 Tbsp fresh dill or 2 tsp dry 
  • 1 Tbsp fresh chives, chopped, or 1 tsp dry 
  • 1 tsp salt 
  • 3 Tbsp sugar.
  • 4 hard boiled eggs, peeled and quartered

PROCEDURES
  • Place grated beets in a 2 quart saucepan. 
  • Fill the pot with water until the beets are covered by about 1 inch. 
  • Heat, uncovered, over medium-low for 45 minutes. (So for us not to get a bitter soup we have to steam and not boil).
  • After 45 minutes, remove the pan from the heat and refrigerate until cool. (This can be done ahead of time, and you can leave your beets chilling up to 48 hours in the fridge.)  
  • When you are ready to make the soup, add vegetable broth, buttermilk, yogurt, lemon juice, diced cucumbers, dill, chives, and salt to the chilled beet and water mixture. 
  • Taste and add sugar if necessary. 
  • Serve cold, topped with hard boiled eggs and additional dill or chives, if desired.
Share your thoughts in comments below⤵⤵




0

INGREDIENTS
  • 1 large head cabbage
  • 1 cup quick-cooking rice, cooked and cooled
  • 1 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (10-3/4 ounces) undiluted, divided condensed tomato soup
  • 1/2 cup water

PROCEDURES
  • Cook cabbage in boiling water only until leaves fall off head. 
  • Reserve 14-16 large leaves for rolls and set aside remaining cabbage.
  • In a bowl, combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup. 
  • Put 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold in sides, then roll up leaves to completely enclose meat.
  • Line a Dutch oven with leftover cabbage leaves. Combine remaining soup and water; pour over cabbage.
  • Stack cabbage rolls on top of sauce. Cover. Bring to a boil. 
  • Reduce heat; cover and simmer on low for 1 to 1-1/2 hours or until rolls are tender.
  • Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately. 
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INGREDIENTS
  • 2/3 cup (all-purpose)
  • 1/2 cup flour (buckwheat)
  • 1/2 teaspoon salt
  • 1 teaspoon yeast (instant or rapid-rise)
  • 1 cup milk (warm)
  • 2 tablespoons butter (melted)
  • 1 large egg (room temperature, separated)
PROCEDURES 
  • In a large bowl, mix all-purpose flour, buckwheat flour, salt, and instant yeast and make a well in the center.
  • Pour in milk, mixing until smooth. Cover and let rise until doubled, about 1 hour.
  • Stir cooled melted butter and egg yolk into the batter. 
  • In a separate bowl, whisk egg white until stiff but not dry. Fold into batter. Cover and let stand 20 minutes.

  • Heat a nonstick skillet over medium heat. Drop quarter-size dollops of dough into pan without crowding.
  • Cook for about 1 minute or until bubbles form and break. Turn and cook for about 30 seconds more. Cover blini and keep warm. Repeat with remaining batter.
  • Serve with toppings of choice: red or black caviar, smoked salmon or other fish, chopped hard-cooked eggs, minced red or white onion, sour cream or creme fraiche, chopped dill, and lemon wedges.
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INGREDIENTS
  • 200g plain flour
  • 1 tablespoon potato flour
  • 150g unsalted butter
  • 1 teaspoon almond extract
  • 45g icing sugar
  • 150g white chocolate
  • 5 tablespoons double cream
  • 200g almond flakes
  • 200g apricot preserves
  • 3 tablespoons icing sugar to decorate.
PROCEDURES 
  • Into a mixing bowl, sift together the flours. Beat in the butter, almond extract and 
  • 45g icing sugar and mix until smooth. 
  • Knead gently into a ball, wrap in cling film and chill in the fridge for 30 minutes.
  • Meanwhile, in a saucepan, combine chopped chocolate and 3 tablespoons cream. Heat over low heat, stirring constantly, until chocolate melts.
  • Do not bring to the boil. Stir in the remaining cream until smooth.

  • Toast the almond flakes in a hot non greased pan, stirring occasionally until golden brown. They get brown quickly so watch carefully and when ready, remove form the pan. 
  • Set aside on a piece of baking paper.
  • Preheat the oven to 165 C / Gas 2-3. Line a 24x28cm baking tin with baking paper. Take the baking paper out and evenly roll the crust out on it. Place the paper with crust back in the tin.
  • Bake until lightly golden brown, 25 to 30 minutes. Allow to cool on a wire rack.
  • Spread apricot preserves on the pastry and sprinkle with half of the almonds. Pour the melted chocolate mixture on top (it should be cooled but still runny). Sprinkle remaining almonds on top and dust with icing sugar. 
  • Chill for at least 2 hours before serving.
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INGREDIENTS
  • 2 cups whole milk
  • 2 cups heavy whipping cream
  • 4 egg yolks
  • 1/2 cup white sugar
  • 5 tablespoons "matcha" green tea

PROCEDURES
  • Combine milk and cream in a saucepan over low heat. 
  • Slowly stir egg yolks, sugar, and green tea powder into milk mixture until green tea powder is dissolved, avoiding liquid coming to a boil, about 5 minutes.
  • Strain mixture into a bowl and cool to room temperature, at least 30 minutes.
  • Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes.
  • When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3 hours.
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INGREDIENTS
  • 10 Jalapeños
  • 8 oz (250g) Cream Cheese
  • 5.2 oz (150g) Streaky Bacon, finely diced
  • 1 cup (100g) cup Cheddar Cheese, finely grated
  • 1 Green Onion finely diced
  • 4 tbsp Breadcrumbs
  • 2 tbsp Parmesan finely grated
  • 1 tsp Smoked Paprika
  • Salt & Black Pepper to taste
  • Olive Oil

PROCEDURES
  • Preheat oven to 200c (390f)
  • Begin by mixing your Breadcrumbs, Parmesan, Smoked Paprika and Salt & Pepper in a bowl and place to one side.
  • Next, fry your Bacon bits over medium/high heat until crispy.
  • Pat dry with a paper towel and when cool enough to handle, combine in a separate bowl with your Cream Cheese, Green Onion and Cheddar Cheese until a smooth like texture forms.
  • Grab your Jalapeños and slice them horizontally, forming two boat-like shapes.  
  • Deseed with a teaspoon and begin filling with your Cream Cheese mixture. You want them filled to just above level height, around 1 tbsp per 'boat' should be fine, depending on Jalapeño size.
  • Flip each boat upside down in to your breadcrumb mixture and gently press so the crumbs attach, forming the crispy layer.
  • Place evenly spaced on a baking tray (lined with tin foil) and bake for around 8-10 mins just to heat through the center, until they start to bubble. Then switch to the grill and broil for around 5 mins or until golden and crispy on top.
  •  Allow to cool for a few minutes and tuck in....
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INGREDIENTS
  • 1 red bell pepper
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon caraway seeds
  • 1/2 teaspoon olive oil
  • 1/4 yellow onion coarsely chopped
  • 3 cloves garlic coarsely chopped 
  • 2 mild fresh red chilies seeded and coarsely chopped 
  • 1/8 teaspoon red chili flakes
  • zest and juice of one lemon
  • 1 1/2 teaspoons tomato paste
  • 1 teaspoon kosher salt
  • 2 tablespoons Greek Yogurt
  • 6 chicken thighs bone in, skin on, trimmed of excess fat
  • 1 lemon thinly sliced into 6 rounds
  • 1 small red onion peeled and thinly sliced into wedges
  • 1/4 cup cilantro leaves for garnish 
PROCEDURES
  • Preheat oven to 400 degrees. Place whole bell pepper on a baking sheet and cook for 25 minutes or until skin blackens and flesh is tender.
  •  Remove from the oven and slip into a small paper bag. Roll up the end of the bag and let the pepper steam.
  • In a small skillet toast the coriander, cumin and caraway seeds until fragrant, and beginning to sizzle and pop, about 3-4 minutes. 
  • Transfer to a mortar and pestle or spice grinder and grind or pulse to a powder.
  • Heat the oil in a frying pan over medium heat and add the onion, garlic and fresh chilies. Cook 6-8 minutes until fragrant and slightly browned.
  • Peel the skin and remove the seeds from the bell pepper.
  • Add the bell pepper flesh to a blender. Add the spices, the onion mixture, red pepper flakes, lemon juice and zest, tomato paste and salt.
  • Pulse until well combined. Pour the mixture into a bowl and add the Greek yogurt and stir.
  • Place the chicken thighs in a gallon zip-top baggie. Add the harissa mixture. Squeeze most of the air out of the baggie and seal it. Work the harissa and chicken together until the thighs are well coated. Refrigerate overnight.
  • Preheat the oven to 425.
  • Place the chicken thighs, well spaced, on a large baking sheet. Scatter the onion pieces over and around the chicken. Top each chicken thigh with a slice of the lemon and roast for 5 minutes.
  •  Reduce the oven temperature to 350 and cook for another 12-15 minutes, until the chicken is almost cooked. Then, place it under the broiler for 2-3 minutes to give it extra color and cook it through completely. 
  • Sprinkle with fresh cilantro just before serving.
  • Can be served with jasmine rice, couscous or crispy roasted potatoes.
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authorHello, my name is Jack Sparrow. I'm a 50 year old self-employed Pirate from the Caribbean.
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