Captured at the ELOY Nominees party
Captured at the ELOY Nominees party
Celebrating women from all walks of life doing amazing things. From photography to marketing communications, radio show host to chef. A toast to women who rock and who are doing the things they love.
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.
“You see things; and you say, ‘Why?’ But I dream things that never were; and I say, ‘Why not?”
George Bernard Shaw
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.
Serve with steamed sweet potatoes and enjoy.
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.
The making of Poulet DG
Follow @theviewlifestyle. Next up, 1 Night in with Alex of XO Bakery.
To crush it, you must first believe you can. Now multiply this belief, passion, drive and determination over a day, week, year and see yourself win!
Oat apple crumble is my all time go to comfort dessert. It ticks all the right boxes; warm, sweet and tangy.
For this recipe, I use 200g green apples, a little zest of a yellow lemon with about a teaspoon of its juice and 50g sugar to soften and caramelise the apples ever so lightly.
The crumble is the best part of this dessert and making it is even more heavenly.
Combine 100g flour, 50g rolled oats, 100g butter and 50g brown sugar.
In a bowl, bring all the ingredients together and rub with your fingers to create a crumbly texture. Pour the caramelised apples into a baking dish, now put the crumble on top and bake for 10 minutes.
One of the things keeps me going is definitely this. Staying in a can-do, go-getter, be the best mindset makes a difference to my business and everyone within it.
It says ‘Yes I can’.
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.
Source: The Village Pot
Read more here
Ask yourself this, Who am I? What do I want?
This is where it all begins.
The ideas. Brainstorming, engaging the mind, to visualise the dream. To create something meaningful.
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.
Join in and give back to the community on World food day. Interested in volunteering in our food drive on the 16th of October, then get in touch via email to firstname.lastname@example.org
What does Jollof rice mean to you?
A good plate of Jollof rice sends me down memory lane to the road trips through Benin with my family. We always had to stop for a plate of smoked Jollof rice with all the extras. Plantain off course.
For this recipe, I used Jamie Oliver’s version and tailored the recipe to suit my taste. My addition was a little paprika and cayenne pepper. Very little goes a long way.
One of the typical Nigerian breakfasts made with yam, named Yamarita. A simple dish of blanched yam dipped into an egg mixture then coated with flour and fried until crispy. Re-creating a potato version takes this easy meal to another level. Served with an omelette and a little veg of your liking on the side.
Enjoy one of our great burgers at Kali Burger bar at Samantha’s, Due by Chef Dish or order online via https://samanthas.hellofood.com.ng
For my take on an African inspired dessert, try this Peanut custard tart made using Uwa Earth peanut butter, a whole foods line out of Nigeria.
Using an organic or unrefined peanut butter, maintains the rich flavour of the peanuts and transforming this into a peanut custard is even more decadent.
It may seem time consuming to prepare, but it’s well worth it in the end. It’s also an impressive dessert for summer entertaining too.
Prepare the Tart Base
You’ll need: –
A pinch of salt
Ice cold water
Prepare Peanut Butter Custard
You’ll need: –
1tbsp Peanut butter
4 Egg yolks
1/2 cup Caster Sugar
You’ll need: –
Peanut butter custard
This layered dessert of peanut custard, a dollop of strawberry jam, banana slices is my take on a PB & J sandwich but a little more decadent. Add a scoop of ice cream which is optional but do try this because as the ice cream melts it lovingly combines all the flavours just a little more.
What you need
Tart base (Shortcrust pastry)
Ice cream (optional)
Repeat the process (depending on the size of the cup)
And top with ice cream.
Our summer of fun and creativity continues till August 31st 2016 with cookery classes for kids at Due by Chef Dish from 9am to 11am daily.
For kids who love creating and eating their own creations, we now organise cooking parties for kids aged 3 – 15.
Cookery classes at Due by Chef Dish offers a cook & dine experience for foodies who want to try something new or simply to improve your culinary skills. Our hands-on, chef led classes range from 1 hour to 4 hour classes catering for kitchen novices to cooking enthusiasts.
Our themes include steak, burgers, pasta and street food influenced by Asian, Italian, French and British cuisine.
Italian (2 hours)
Wild game ragu with pasta
One of the best things about my job is creating new recipes and feeding my ever restless mind. It’s really one of those a-ha moments! This burger which has no name yet, focuses more on the beef and the tower of onion rings. Cooked to medium and simply seasoned with some good quality salt and black pepper.
A burger with no layers is a pretty boring burger.
Here are today’s five thing to know about Empanada: The Spanish word for bread is “pan”. “Empanar” is a verb form that means “to bread”. Emapanada is the past-participle, “breaded”. It’s basically a single-serving turnover. It can be filled with sweet foods like fruits, sugars, and syrups, or savory foods like meats, cheeses, and oils. […]
To make a great tasting burger or should I say great tasting food it’s about the attention put into the quality of ingredients. I don’t skimp on food. Even though running a food business/restaurant has high costs and low margins. It’s what makes customers come back. The attention paid to the food you are serving.
Live well, eat well and be happy!
I am not a fan of an eggy breakfast with the exception of french toast. But this blew me away, just a tad bit. I think it comes down to the mist-mosh of flavours. I guess you could say Mexican flavours was the idea behind this with the addition of my Nigerian roots (gotta love chillies).
It’s a pretty simple recipe anyone and I mean anyone can put together.
All you need are eggs, a tin of red kidney beans, a handful of mushrooms, tortilla chips, mixed greens like spinach, siracha and creme fraiche.
The eggs are cooked in a frying pan, this forms the base of the dish. Saute the mushrooms, garlic, ginger and chillies for a couple of minutes. Toss this over the cooked eggs, add the greens. Meanwhile, slice up half a tortilla wrap, warm in a pan and then just throw it over your food in a very fancy chef way.
Use a teaspoon and create little smudges of siracha if you really feel like being chefy. Do the same with the creme fraiche.
Sit back and enjoy (do take a picture first and share with me here)
Braising makes everything delicious and comforting. This dish is best enjoyed with family on a Sunday with good conversation and a few drinks won’t be a bad idea too. Such simple pleasures of life! Braised beef paired with a rich plum sauce is one of my favourite meals. I could happily eat the ribs on its own and enjoy it with a nice lemongrass and ginger cocktail. Sadly, I don’t drink wine, otherwise I would have opted for the latter.
2kg beef short ribs
2 carrots, peeled, cut into pieces
1 large onion, peeled, thickly sliced
4 garlic cloves, peeled
1cm piece ginger, sliced
1 tbsp rice vinegar
1/2 tsp dried chilli flakes (optional)
3 sprigs fresh lemon thyme
4 tablespoons, store bought plum sauce
250ml red wine
200ml chicken or beef stock
salt and freshly ground black pepper
A rich stew with beans, prawns and plantain is a low fat option for the family to enjoy. This dish is a cross between a North African tagine and a Nigerian stew. To elevate this dish, I added warm comforting spices like cumin, cinnamon and ground ginger. This makes a nice family meal served with crusty bread or simply enjoyed on its own. The lovely people at UWA Earth foods sent me a beautiful red bottle filled with pure unbleached palm oil.
These easy-bake chocolate chip cookies are perfect for a mid-day pick me up, after school treat or a fuss free yet delicious dessert at the weekend. But it’s perfectly acceptable to bake a batch mid-week like I did. Once baked and out of the oven try and resist the temptation of eating while hot. Yes, if you are reading this thinking ‘how does she know not to do that?’ Well, I did and scalded my tongue. But it was so hard to resist. These cookies have a lovely crisp outer layer, soft squidgy interior and little chocolate chips oozing out in the middle. Yum!
Makes 12 – 15
Here’s what you need
350g unsifted self-raising flour
1 tsp bicarbonate of soda
1 tsp salt
175g caster sugar
175g soft brown sugar
1 tsp vanilla extract
350g of any type of chocolate, crumbled
1. Prep your salmon by seasoning both sides with salt and black pepper. In a skillet, using greaseproof paper, place the salmon fillets on top the paper which will make the skin crispy but not stick to the pan. Cook for 2 – 3 minutes, then turn the salmon over and fry for a further 1 – 2 minutes or until cooked and flaky.
2. In a skillet, melt butter then add spinach and cook for 2 – 3 minutes or until the leaves are wilted and tender. Drain in a sieve before setting aside.
3. Using an egg poacher, fill with water and bring to the boil. Crack the eggs into the poaching egg cups, turn down the heat and cook for 2-3 mins depending on how soft you like your eggs. Use a spoon to remove the eggs from the cups and drain on kitchen paper.
5. Divide the spinach between two serving plates, top with the salmon steaks. Place a poached egg on top of each salmon. Squeeze a little lemon juice over, garnish with spring onions and season to taste.
Here’s what you need
Large handful frozen peas
A handful of spinach or more if you like
Herb de provence, a little pinch
Smoked mackerel, torn in to smallish pieces (no skin)
3 eggs, lightly beaten with a little milk and pepper
Start by heating up the pan with a little oil, add the peas, until they are cooked. Followed by the spinach, mackerel pieces and stir for a couple of minutes till everything is mixed. Move the ingredients around the pan. Pour the eggs in and around the plan so the ingredients are covered with a thin layer of egg. Cook for about 5 minutes till the egg is set in the middle. Cook till your liking. When cooked, serve and enjoy with a side of grilled tomatoes.
Taberna Do Mercado
Old Spitalfields Market, 107b Commercial Street, E1 6BG
Taberna Mercado by Nuno Mendes, the Portuguese chef best known for helming the kitchen at the Chiltern Firehouse: 2015’s best-loved celebrity hangout, beloved by a stream of A listers, and making Mendes indirectly responsible for most of this year’s celebrity gossip. Can we forgive him? Perhaps (if he sneaks us past the doorman on a Friday).
Mendes’ new restaurant in Shoreditch is a different proposition. It’s a modern, unassuming eaterie tucked away at the back of Spitalfields Market, which counts the award-winning Bleeker Street Burger and Galvin’s Bistro among its neighbours. There’s no sign of Lily Allen or any of the Delevingne/Nick Grimshaw/Pixie Geldof crew: just one small dining room, a couple of outside tables, and a deceptively simple menu celebrating Mendes’ Portuguese roots.
The menu offers a choice of small plates, from which the staff suggest choosing 2-4 per person. ‘Small plates’ is a bit of a misnomer in London: there’s no standardisation, and a small plate can mean anything from a single scallop to something akin to a full-blown main course (case in point, the hearty beef ragu at Florence Knight’s Polpetto). At Taberna Mercado, the portions really are small – a hangover from the size zero Chiltern crowd no doubt – but what they lack in size they make up for in taste and invention.
Tiny, delicate bowls of scallops and monkish cheeks come with slivers of pickled cauliflower and grilled bread to soak up the juices. We chose the ratte potatoes and ovos verdes simply because we didn’t know what we’d get, and ended up with an unusual, crispy, very more-ish combination of crispy greens and devilled eggs. Two sandwiches, tender pork and rare beef, came with an unexpectedly ‘normal’ touch: shop mustard in a squeezy yellow bottle, while our highlight was the simply named ‘cuttlefish and pig trotters’: a shallow bowl of sliced, tender cuttlefish swimming in a rich broth of shredded meat.
The puddings feature eggs, sugar, eggs, eggs, and more eggs. And more sugar. And then more eggs. We try a gelatinous sliver of yolk and sugar, resting in a sauce of warm port. We order their version of Pão de Ló, a Portuguese sponge cake which comes soft, warm and wrapped in paper, cooked with olive oil and hiding – you’ve guessed it – an egg yolk, caramelised on the outside, raw on the inside. We try a soft meringue spiked with fennel – an interesting, fragrant combination, less artery-thickening than the others.
Unlike the Chiltern Firehouse, the toilets are mercifully free of 20-something celebrities taking selfies and snorting coke; instead they’re reached through the kitchen, where at the end of the night we watch a crowd of kitchen staff writing tomorrow’s shopping list up on a chalkboard (butternut squash, in case you were wondering). It’s an informal touch which suits the surroundings – and a gentle reminder that their focus is on food rather than celebrities.
Price for 2 with wine: £50-60
Find a goal or goals.
Centre your energy around it.
Remembering to not dwell on the negative aspects or shortcomings.
Focus your energy, channeling positive energy from your surroundings and push through.