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.
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.
“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
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