When I'm looking for simple treats this doughnut and ice-cream is my go to. A quick and simple treat to keep the kids happy at home. If you don't have homemade ice ream don't sweat it, store bought ice cream works well too.
Best made with fresh donuts and pimped up the way you like with grated dark chocolate cocoa powder or white chocolate.
I worked as a Barista as a student in Oxford and always wanted to add more coffee beverages to the menu so here's my new fav Iced White chocolate which is on the menu at Samantha's.
Strong espresso, milk of your choice and a cloud of white chocolate.
Wake up to freshly baked bread delivered from our hot oven to your door step.
Choose from Challah bread, dinner rolls, burger buns, cinnamon rolls, focaccia, banana bread, cheese rolls and lots more.
Vegan options available on request
Order by phone: 09090006842, 09081958527
It's all about the pivot and that's what we are doing at Samantha's.
Samantha's Express our pop up gourmet food and drink space combines our love for fresh bread from Brioche Bakery and food and drink products from our reliable source of restaurant suppliers.
This is our way of giving back and supporting the community to ensure small businesses and suppliers stay in business in these tough times.
Find out what's in stock by WhatsApp: 08186973369, 09081958531
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
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 will be live on Instagram via @thebrunchclublagos at 1pm
Let's have some fun, cook and connect as I create a Nigerianized Brunch plate for you to make at home
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!