Nazzy cake catering services and events

27/08/2024

Naked cake available tomorrow
Make your order now

27/08/2024

My hot meat pie is available this morning
Start placing ur order now to avoid sold out 😊
Location Awka
Beef meat pie and chicken pic with fruit zobo drink affordable prices
08132201592

22/09/2022

Palm oil rice.

Ingredients:
3 cups of rice
1 Big Red Bell Pepper (Tatashe)
2 big ball of onion
2-3 Scotch Bonnet (Rodo)
1/2 Cup dried pepper/ata ijosi (Optiona)
125ml palm oil
3 cups chicken/beef stock/water
2-3 medium size smoked fish
2-3 pieces cooked ponmo, diced/sliced (Optional)
1/2 Cup smoked prawns
3 tablespoons grounded crayfish
1 Cup spinach or pumpkin leaves/ugu or basil leaves (Optional)
2 Knorr, Maggi or your preferred cubes
Salt to Taste

Preparation:
-Parboil your rice and set aside…
-Blend the Bell Pepper (Tatashe), Scotch Bonnet (Rodo), dried pepper (Ata Ijosi), 1 Onion with little water and set aside….
-Get a fairly big pot, add the palm oil. Place on medium heat. When the oil is hot, add 1/2 sliced onion, fry till translucent, this should take around 6-8 minutes, add the crayfish, stir and fry for 2-3 minutes….
-Add 3 cooking spoons of the blended pepper, the Knorr, Maggi or preferred cubes, salt to taste, stir and fry for 5-6 minutes, stir occasionally. Try not to add too much salt if you’ll be using stock, remember stock contains a considerable amount of salt…
-Add 3 cups of stock or water if you haven’t got stock, stir and let it cook for 4 minutes to thoroughly combine, then add the Ponmo or any other tough protein you’re using,
-Gently add the parboiled rice…
-Stir and combine thoroughly, then add the shredded smoked fish and prawns, stir; make sure the liquid isn’t too much. Taste for salt and seasoning, adjust if necessary

Note: It’s better to start with a small quantity of water or stock, add more stock or water, preferably stock as you go to prevent overcooking.

-Cover tightly and cook till rice is very tender, stir occasionally to avoid burning.

If you’re using vegetables, add tough vegetables like Ugu 2 minutes before doneness, then switch the heat off and continue to simmer with the residual heat for a further 2-3 minutes. If you’re using Spinach, add after doneness and simmer with the residual heat for 3 minutes.

Enjoy!..😊

22/09/2022

SPRING ROLL WRAPPERS

Ingredients
3 cups of sieved flour
2 cups water (May need additional later)
4 tablespoons of corn starch
1/4 teaspoon of salt

Procedure
1. Mix all the dry ingredients together.

2. Add water bit by bit while mixing the batter with your hands or whisk continually.

3. Mix everything properly until the mixture is free from lumps

4. Cover for 15minutes or either place in a fridge or little cold place.

5. Heat up a non- stick pan and reduce heat to low, scope up butter in palm

6. Quickly make a thin circular smear on the pan.

7. As the sides of the sheets begin to pop up, lift it up and place on a tray. Sprinkle some flour to avoid sticking to themselves.

8. Repeat process for the remaining batter.

SIR V KITCHEN NG
Chef Victor
08069823303

22/09/2022

WHITE LINE DOUGHNUTS (AKA Pillow doughnuts)

Ingredients
500g Flour
1 tablespoon Yeast
100g Sugar
1/2 teaspoon milk flavour
Pinch of Nutmeg (grounded)
Pinch of salt
1 table spoon of butter. (Melted)
2 cups of lukewarm water (500ml)- adjustment consideration for good consistency

Procedure
1. Proof yeast in a Small container and keep aside.

2. In a sizeable bowl, properly mix flour, salt, flavour, nutmeg, and sugar together very well.

3. Pour melted butter, and proofed yeast. Pour 500ml of lukewarm water to the flour mixture mix very well.
knead them very well until very smooth and elastic as bread dough
Then cover the dough in air-tight container & allow to rise for 1 hour

4. After about an hour, cut dough into various sizes and mold with hand to have round disc. Allow to rise for about 30mins before frying.

5. Preheat the oil in a frying pan & start frying on a low heat, remove from the oil when it's light brown in colour.

Chef Victor
SIR V KITCHEN NG
08069823303

22/09/2022

WHY DID MY CAKE SINK IN THE MIDDLE

One question I get a lot is why did my cake batter sink in the middle? Unfortunately, only the baker can answer this question as there are several factors which lead to cakes sinking. Tracing your steps back should make you realize where you went wrong during the mixing and baking stages. I have enumerated some of the major reasons why cakes sink in the middle below. Avoiding these common mistakes made by bakers should solve the problem. As an aside, a cake which has sunk can still be saved. Its all part of the magic of leveling, patching, filling and frosting. But I’m sure you know this already as a baker.

(1) Too Much Air
In a bid to achieve soft and fluffy cakes, we sometimes go overboard and beat too much air into the batter when mixing. There is such a thing as over-beating when it comes to making cakes. Unless otherwise stated in the recipe, cakes should be beaten at medium speed. If you beat your batter at high speed, you incorporate too much air into it and it would deflate during baking. 5 minutes is more than enough time to cream your sugar and butter if using the creaming method. There are other ways of achieving soft and fluffy cakes without over-beating.

(2) Too Much Liquid
Baking is all about ratios. The more you bake, the more you understand the science of cakes and how to modify recipes without compromising the structure of the cake you are baking. If ever in doubt, follow a recipe religiously. Adding too much liquid ingredients or not enough dry ingredients will make your cake structure weak and lead to it sinking in the middle during baking. Always substitute wet or dry ingredients when you take them out of recipes. If reducing the eggs in a recipe for instance, that is less liquid. Are you going to make this up with more milk?

(3) Too Much Heat/Not Enough Heat
High heat could make your cake sink in the middle. This is because high heat will make the cake rise faster than it ought to which in turn will lead to a weak cake structure. Such a cake will begin to sink as it cools down. The same applies to not enough heat. Without enough heat, your cakes will not rise as quickly as they are supposed to and will most likely sink as they bake. Be sure your oven is set to the right temperature always. If possible, get an oven thermometer to ensure your oven is not too hot or too cool. Unless otherwise instructed in the recipe, cakes should be baked in the middle rack of the oven. Most cakes bake at 350 degrees F/180 degrees C. Always preheat your oven before baking.

(4) Too Much Batter
Over filling your cake pan with batter could lead to the cake sinking in the middle during baking. This is especially so when there is a spill during baking as the cake rises. If multiplying a recipe, be sure to use appropriate pan sizes to ensure that the cake does not implode as it bakes.

(5) Too Much Leavening/Old Leavening
Adding too much baking powder or baking soda to your cakes will make them sink after baking. This is because the batter will be made to rise above its capacity and will start to deflate as it cools. Try your best to stick to leavening quantities suggested in recipes. Also make sure that your baking powder/soda us fresh and active. The older they get, the weaker they become. Also, do not interchange baking power for baking soda and vise versa in recipes.

(6) Opening Oven Door Prematurely
There are certain stages during baking where you should not open the oven door. Opening the oven door will lead to loss of heat which in turn will interrupt the baking process. Heat is what reacts with your leavening to make cakes rise. Once the process of rising has been interrupted, your cake would start to implode. As a general rule, I hardly open my oven until after 25-30 minutes of baking. You want to open your oven after the cake has built a firm structure and not while it is still wobbly in the middle.

(7) Inserting a Tester Too Soon
Most of us use testers to see when a cake is ready.

22/09/2022

GOAT MEAT PEPPER SOUP RECIPE

INGREDIENTS
*1200 g goat meat washed and cut up)
*1 onion (chopped)
*2 garlic cloves (crushed)
*2-3 scotch bonnet / habanero pepper (chopped)
*1 Tbsp Pepper soup spice
*1-2 Tbsp coarsely ground crayfish
*1 small bell pepper (chopped)
*2 stock cubes
*Salt to taste
*scent leaves/uziza leaves (optional).

HOW TO PREPARE GOAT MEAT PEPPER SOUP
*Place meat in a pot, fill with water enough to cover the meat generously.

*Add the onions, crushed garlic, stock cubes and some salt and allow to come to a boil

*When the contents in the pot begin to boil, add the pepper soup spice, ground crayfish ( if using ) and the chopped habanero pepper.

*Cook till the meat is tender and cooked through, then lower heat to a simmer. Taste for seasoning and adjust accordingly.

*Add the chopped red bell peppers and the chopped uziza. Allow simmer for a minute, then turn off heat. Enjoy warm.
Ctto

18/09/2022

14/09/2022

12/09/2022

11/09/2022

11/09/2022

11/09/2022

08/09/2022

07/09/2022

06/09/2022

Light fruit cake
2 cups raisins

INGREDIENTS
1cup orange juice
150g butter or margarine
180ml(3/4cup) brown sugar
5ml (1tsp) almond essence
5ml(1tsp)orange essence
3 eggs
500ml (2cups) flour
10ml (2tsp) baking powder

PROCEDURE
●Place raisins in a saucepan large enough to mix all the ingredients.
●Poor orange juice over.
●Bring to the boil and simmer for 10minutes.
●Remove from the heat.
●Mix in the butter,sugar and essence combined well.
●Beat in the eggs using a wooden spoon
●Sift in the flour and baking powder and mix to combine.
●Pour into a 20cm square cake tin base-lined with baking paper.
●Baked at 160°C for 1hour
●Cool in tin for 10minutes before turning on a cooling rack

MORE RECIPES : recipelogy.com

05/09/2022

IMPORTANT CAKE BASICS

Most traditional cakes call for a standard mix of ingredients: sugar, butter, leavening, and gluten (flour). Keeping a few basic ingredients on hand, and using them correctly, will ensure that your cakes are perfect every time!

Sugars
Sugar is essential in cakes as it’s what makes them taste sweet. When you mix up a cake batter and beat sugar into fat or eggs the sugar crystals cut into the mixture, creating thousands of tiny air bubbles that lighten the batter.
While baking, these bubbles expand and lift the batter, causing it to rise in the pan.
Altering the sugar in a recipe can have a dramatic effect. When a white cake turns out moist and tender the sugar ratio is good. But if you try changing the recipe by using more or less sugar than the recipe calls for, the result may be a dense, flat or tough cake.
The most common sugar for cakes is granulated.

Fats
The function of fat in cakes is an interesting one! There are two general methods for utilizing fats in cake baking; the creaming method and the all-in-one method. Fats are used differently in each case.

Creaming Method
The creaming method produces a soft, yet sturdy cake. The cake is usually great for stacking in layers as well for bundt cakes.
Simply put, it is mixing sugar into butter (fat) to help produce air bubbles that will expand during baking due to vaporization. This helps make the final product rise. Sugar and butter will also lighten in color and expand in volume during creaming. Eggs are beaten into the batter one at a time. Typically, the additional liquids and dry ingredients are then added alternately.
When using the creaming method, all ingredients should be at room temperature. The creaming method is best utilized with a stand mixer or hand-held mixer, as it can take anywhere from 3-8 minutes. The best speed for combining sugar and butter is medium to low as a high speed could heat up the fats too quickly.

All in One Method
If you have ever seen a recipe that says “one bowl” or “pour batter into the pan” it is probably an all-in-one method cake. They tend to be very moist and use oil instead of butter. (Such as Carrot Cake, etc)
The all-in-one method is the easiest of all the cake baking methods. These cakes tend to have more liquid than others.

Eggs
Eggs play an important roll in cakes. They add structure, color, and flavor to our cakes and cookies.
There are two main components to an egg, the whites, and the yolks. For instance, a whipped egg white can help and Angel Food Cake rise. An egg yolk can transform a white cake into a beautiful yellow cake. Most recipes call for a whole egg.
It is important to use eggs at room temperature and to make sure you have the right size. I prefer large to extra large eggs in my cakes and will often specify for you. The difference between the two is usually 1-2 teaspoons in volume and while interchanging them won’t destroy a recipe, using the right size can help to create the perfect cake.

Leaveners
In cake recipes, the two most common leaveners are baking soda and baking powder.
Baking soda is bicarbonate of soda. It neutralizes the acidity of certain ingredients in the batter, allowing the cakes to turn golden brown in the oven.
Baking powder is a combination of bicarbonate of soda plus cream of tartar, an acidic ingredient. Baking powder alone can give cakes a lighter texture.

Flour
The main difference in flours found in the grocery store is the amount of protein they contain. A cake recipe should have the specific flour listed that is uses, but if it doesn’t, you can usually assume they mean all-purpose.
All-purpose flour, or plain flour, is an all-around good flour to use for baking. All-purpose has a protein content of 10-13% and it consistently performs well.
Cake flour is best for cakes and bakes very tender layers. It has 8-9% protein, one of the lowest in protein content.
Bleached and unbleached flours are basically interchangeable in cake recipes.

Salt
Without a doubt, this is one ingredient I use in all my baking. Salt enhances flavor and without it, the cake could just taste like a sugar overload. Without this flavor enhancer, the secondary flavors in a cake fall flat as the sweetness takes over. Salt can also act as a protein strengthener, helping to achieve the perfect cake.
Once you have all the basics covered, creating the perfect cake is easy no matter what the recipe.

Chef Victor
HAPPY weekend
08069823303