This is a very simple way to up the intake of fruits. Fresh fruits are great for smoothies but sometimes not always available when you need it most. This is where frozen fruits are handy as most times there is a pack or two hanging around.
Whip this up any time of the week and especially on weekends with family.
1/2 cup Pomegranate Juice
1 cup frozen Blueberries
1 cup frozen Raspberries
2 large Apples, peeled, cored and chopped
Place all fruit and juice in your blender. Blend until fully smooth. Loosen if to thick with a little more juice or water. Pour into a cup and enjoy!
Here are today’s five food finds about tater tots:
Tater Tots literally mean “baby potatoes”; tatter for potato & tots “meaning little one.”
Americans consume over 70 million pounds or Tots per year.
Tater Tots were first invented in 1953 at the Ore-Ida Labs
Tater is slang for potato (origin: 1750–60; America; by Apheresis, tato, and substitution of -er for final -o, tater).
In Australia, tater tots are known as “potato gems.”
Today’s Food History
on this day in…
1795 The French government offers a prize of 12,000 francs for a method of preserving food for transport to the French army. It was eventually won by Nicholas Appert who invented a successful method to can food.
1820 Jean Etienne Bore, died. Inventor of the sugar granulating process, founder of the sugar industry in Louisiana.
1869 The removable steel plow blade is invented by James Oliver.
Cook the pasta according to pack instructions. Drain with a colander then return to the pan.
Heat a pan over a high heat, pour in olive oil. Add the chopped tomatoes and cook for 10 minutes. Add garlic, chillies and vinegar. Season with salt and white pepper then simmer for 8 minutes or until the sauce thickens and reduces.
Add the prawns to the tomato sauce and cook until they are just pink. Add the cooked pasta and chopped parsley to the pan and toss to combine, then serve.
With gratitude in my heart and a big smile. It’s such a delight when clients and foodies express their appreciation for new menu additions and are curious to try what we offer especially when they get the opportunity to see us photographing our new additions.
Tartiflette Pizza, Bacon Wrapped potatoes, Seafood rice, Fritto Misto, Cream of Chicken soup, Lamb, Avocado and bacon baguette (The Trio), Roast chicken and potato burger
A sunny Saturday afternoon spent experiencing, tasting and talking about the vast array of food from Africa and just how similar our food is around the world.
The menu featured chapati/flatbread,ndole, Tanzanian seafood curry, jollof rice, rice and beans, vegetarian/vegan curry, red pepper stew semolina, kelewele bitter leaf soup, boiled plantains and moyo sauce with grilled and fried fish. Washed down with a refreshing Lemongrass cooler, Zobo or Zobolo and strawberry iced tea.
Feeling gratitude and not expressing it is like wrapping a present and not giving it. William Arthur Ward
There have been moments where I have experienced a deep gratitude for everything – the super high moments to the low points. Expressing gratitude for the simplest moments is the most uplifting feeling for the soul.
Our greatest glory is not in never falling, but in rising every time we fall.
Some of the most successful entrepreneurs can attest to this. If we never fall, or go through tough times, we won’t be have the opportunity to learn from those tough times and rise. We all fall at some point in our lives and as challenging as it may be, it passes. The victory is always in rising.
I love a great breakfast. Even though I think chefs have a difficult relationship with it. I like breakfast to be functional on weekdays and more grand at weekends. Bowl of cereal, fruit salad, hot chocolate on the go (I never skimp on the cream). That gets me going even though sometimes breakfast is more an 11am affair.
Poaching fish is a very simple technique to ensure a full flavoured and wholesome fish.
For the fish
1 medium sized croaker, cleaned and gutted, cut into pieces
Fish stock or bouillon cube
1, bay leaf
1 clove of garlic, minced
Teaspoon, dried thyme
Slice of lemon
For the tomato caper base
1 clove of garlic, minced
2 fresh tomatoes
1 small purple onion, diced
1 tablespoon of capers
Pinch of paprika
Salt to taste
In a pan, combine the ingredients and bring to a boil. Reduce the heat so the water is just simmering. Add the fish and poach until it is cooked through, about 6 – 8 minutes.
When cooked, transfer to a plate. Brown the skin of the fish lightly in a hot pan with a little olive oil.
For the tomato and caper base, in a hot pan on medium heat, cook the minced garlic for less than a minute. Add the tomatoes and onions, soften slightly but not over cook. Now add the capers and paprika. Salt to taste.
Last month, Atim of Afrolems joined me in the kitchen for the ‘1 Night in’ series at Due by Chef Dish. This time, not only did we talk about food but we got to cook one of Atim’s favourite and go to recipes Poulet Director General.
It was a hot Sunday afternoon; we had just left the church. Surprisingly, the weeklong almost-daily rain and the dreaded Lagos traffic decided to take a break. So it was a really short ride and in less than an hour I was at the great outdoors for the Chef Dish Food Fest. When you love food as much as I do, you do not let an opportunity like this pass you by. My face lit up thinking about my favorite food vendors I would get to meet again. Additionally, the thought of trying out new dishes would surely bring a smile to the face of any adventurer. I set out a bit early and ended up getting there before the event started. It did not bother me, as I had the chance to watch vendors set up. If you were stuck at home once again, here is what you missed.
If you missed the Chef Dish food festival, do recap with us on instagram @chefdishfoodfest.
The fun and the eating sure isn’t over, the burger contest is still on. Think you got a cool name, share it with us and you and 5 friends could win a burger feast courtesy of Chef Dish at one of our restaurants.
More exciting news we simply can’t keep quiet about. Chef Dish Food festival is back for 3 days of festive fun. The dates are December 22nd to 24th at the same space but we will be mixing things up a little this time.
If you are interested do register here. Registration closes December 5th.
Enjoy the great outdoors again as we share our love of good food, drinks and entertainment from our local community of chefs, restaurants, mixologists and foodpreneurs.