On the menu at Samantha's Bistro are these beautiful Golden Bomboloni with vanilla or coffee icecream.
Do follow @SamanthasBistro on Instagram
Sweet potato and aubergine coconut curry is a rich and comforting dish for all the family to enjoy.
If you are feeling adventurous, try this with Herby garlic homemade flatbread.
4 tbsp vegetable or coconut oil
1 large onion, diced
2 inches fresh root ginger, grated
2 garlic cloves, minced
1 large aubergine, cut into chunks
2 medium sweet potatoes, cut into cubes
1 tin coconut milk
200 ml vegetable stock or bouillon cubes
Handful coriander, mint and parsley, roughly chopped
Dollop, natural yoghurt (Optional)
Peel the sweet potato and aubergine, cut into chunks. Set aside.
Heat the oil in a large pan over medium heat. Add the onion and cook for 10min until softened. Stir in ginger and garlic and cook for 1min.
Stir in the aubergine and sweet potatoes and fry for 5min. Add the coconut milk and stock simmer for 15min, stirring occasionally, until the vegetables are tender.
Stir in chopped herbs and chillies then check the seasoning. Cook till desired consistency.
Serve with boiled rice, garnished with extra herbs and a dollop of yoghurt.
A beautiful brunch spread inspired by Nigerian and Mexican cuisine featuring Yam pancakes, Yam waffles, Akara on a slice of bread with avocado slices, Chicken meatballs with Akara, Crayfish eggs, Sriracha Beans salsa, Yam Egg rolls, Yamarita bean rolls paired with pepper sauce and a creamy herb sauce.
Cooking brings me so much joy and right now we need to share as much positivity.
Super excited about this, introducing our online interactive cooking experiences in the comfort of your home.
Off course the Samantha's way 💯
I think you will love it too
📍So here's how it works
📍Choose your recipes
📍Pre-measured ingredients are prepped for you
📍And delivered safely to your home
I love playing around with African food recipes and tweaking dishes to suit our clients at Samantha's.
In creating a Nigerian brunch menu, we get to celebrate our own cuisine but in a modern way infusing flavours of other cultures, ideas from African cuisine but still very much done in the Nigerian way.
Asian style braised duck legs infused with Chinese flavours.
This was incredibly good
I remember how I felt making this dish and eating it too.
Asian flavours are deliciously exciting, the sensory experience it gives is almost indescribable.
Combining tangy with something sweet, spicy, salty, bitter and sour is the perfect symphony.
Let’s cook, connect and share the gift of food with our families and friends.
I absolutely love cooking and how food brings people together.
I will be sharing all my favourite recipes from my restaurant, Samantha’s.
Quarantine cooking will take place online via Zoom
Join Zoom Meeting
We will be cooking
Veggie loaded curry with homemade herby flatbread
400ml can light coconut milk
3 tbsp curry paste
2 tsp vegetable bouillon powder
1 lemongrass stick
1 red chilli, deseeded and sliced
1 tbsp finely chopped ginger or grated
3 garlic cloves, sliced and minced
2 carrots, washed and peeled, cut into chunks
200g butternut squash cut into chunks
1 red bell pepper, deseeded and sliced
Mangetout, a handful
1 aubergine, halved and thickly sliced
15g coriander, chopped
Thai basil, a handful
1 lime, juiced, to taste
For the flatbread
300g plain flour, plus extra for dusting
7g fast-action dried yeast
1 tsp fine sea salt
1 tsp sugar
50ml soured cream or yoghurt
2 tbsp extra-virgin olive oil, plus extra for oiling and frying
150ml tepid water
For the herb butter
100g unsalted butter
Handful fresh flatleaf parsley, chopped
Juice ½ lemon
I believe strongly now as I get older and also as I am on a transformation and wellness journey that healthy is the new sexy.
And in these times of uncertainty with the pandemic looming. My eating has gone a bit haywire so to get back on track I will be cooking live in Instagram.
So if you follow me and get a notification that I am live please join in and let's spread positivity and creativity.
1 large head cauliflower, cut into bite-size florets
3 tablespoons extra-virgin olive oil or vegetable oil
Sea salt & black pepper to your liking
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice, or more if needed
¼ teaspoon mixed spice
Garnish with finely chopped fresh parsley, chives and/or green onions
Start by roasting the cauliflower
Roasting cauliflower develops more flavour and earthiness. Bake for 15 minutes.
Sauté onions in a pan until tender, add garlic and vegetable broth. Then, add your roasted cauliflower and simmer the mixture on the stove for about 20 minutes to incorporate the flavours. Add the remaining ingredients excluding the butter.
Now transfer the cauliflower broth to a blender and add butter. Butter is what makes the soup luxurious and creamier.
Blend to your liking and if you want a bit more creaminess drizzle in cream and garnish.
I enjoyed mine with homemade garlic toasts.
It was absolutely delicious and comforting
Le Caliendi Bar and restaurant is very unassuming and you may just miss it driving down the ever busy Ave de Calais.
I walked in and fell in love. And what's more lovely than a brand name created with love. A mish mash of the names of each member of the family.
And guess who's the chef?
Cheers to family businesses that rock!