IDYS Koncept Portharcourt

14/06/2022

13/06/2022

How To Preserve Fresh Tomato Paste For A Year
(no Refrigeration )

Tomato paste is a great way to preserve your tomatoes for about 1 year.

* Fresh Tomatoes
* Glass Bottles with tight lid

( bottles are preferable because of air tights cover that will not allow air to oxygenate the tomatoes)

Steps by steps

1. Grind the fresh tomatoes

2. Put the grinded tomatoes in a pot and boil until the water dries out and it become solidified (paste)

3. Allow the paste to cool down

4. Scoop the paste into the bottle and sealed with the cap

5. Put the bottle in a pot and fill with water above the bottle beam

6. Put this on fire and boil for 10 - 15 minutes

7. Remove the bottles and keep your paste in a cool place.

8. No need for refrigeration

9. This can last for 6 - 12 months
Copied followe Adeniyi Ifeoluwa Olayemi for more recipe

21/05/2022

23/03/2022

20/01/2022

18/01/2022

13/01/2022

Print and use

06/01/2022

04/01/2022

08/12/2021

27/11/2021

10/11/2021

❤️❤️Baked Chicken Empanadas💟💟
For the Filling:
1 /2 kilo ground Chicken
1 small carrot finely chopped
1/2 cup green peas
1/4 cup raisins
2 small potatoes diced
1 small onion finely chopped
3 cloves garlic minced
1 tbsp soy sauce
salt and pepper to taste
cooking oil
Pls Follow My Cooking Addiction❣️❣️

For dough:
2 cups all purpose flour
1 stick cold butter (1/2 cup), slice in cubes
1 tsp white vinegar
1 raw egg
1/4 cup ice water
1/2 tsp salt

For egg wash:
1 fresh egg beaten
1 tbsp. fresh milk

Follow My Cooking Addiction for more easy and delicious 😋 recipes 😘✅

For dough:
In a mixing bowl, combine flour and salt. Add butter and mix using fork or finger tips until pea size like. In a separate bowl, whisk vinegar, egg, and cold water. Pour into the flour mixture little by little and mix together using your hands until the mixture turns dough like. Make into a circular shape and cover with plastic wrapper. Allow to sit in the fridge for 1 hour. Make a golf ball size shape and flatten by using the palm of your hand. Using a rolling pin, roll each ball until it’s about 1/8 inch thick. Use a wide-mouth bowl as a pattern for a nice round shape about 4 inch diameter. Cut off the extra edges using a pizza cuter or knife. Set aside.

For filling: Heat cooking oil in pan. Saute onion and garlic. Add ground chicken and saute until golden brown. Place in chopped carrots and potatoes. Stir and allow to cook for 10 minutes.

After 10 minutes, add the green peas, raisins, and potatoes. Season with soy sauce, pepper and salt. Stir and simmer, until the vegetables, are cooked. Allow to cool and set aside.

Preparation: Scoop up a spoonful of the filling and place in it into the center of the dough. Fold it edge to the edge and seal the edges by using a fork or by twisting the edges. Place them on a baking tray with a baking sheet and brush the inside circle with an egg wash (a simple combination of egg and milk). Bake in a preheated oven at 375 degrees F or 175 deg. Celsius for at least 20 -25 minutes or until crust is light brown.

Note: Alternatively, deep fry until both side are brown. Drain excess oil and serve. Enjoy!

27/10/2021

26/10/2021

Wow! Still from IDYS KONCEPT
we are always here for your celebration cakes and foods
Just call 08033172315

24/10/2021

Homemade Yoghurt

2cups of milk (powdered milk)

4cups of water

1cup of yoghurt (plain)

1tbspn milk flavour/coconut/vanilla/strawberry.

Sugar to ur taste

In a pot, add 2cups of milk and 4cups of water and stir thoroughly.

Heat the milk on a low heat and stir to avoid scorching.

The moment it starts boil remove from heat and allow it to cool. Not so hot and not too cold.

Add ur plain yoghur or Greek and stir.

Pour the mixture in a container ( air tight abeg).

Place it in a warm place, u can even cover with blanket ( me that put mine cikin wardrobe).

Allow it to stay for 8 to 12hrs, DND!

After hrs check on your yogurt to ensure it’s thickened.

Let it sit for some hrs in fridge to thicken.

Bring it out, add ur sugar flavour and stir...

Enyoy.

Note: 1portion of milk to 2portion of water.
The yoghurt serves as culture!
The more it chills the thicker . Credit to owner. Hope you learnt something.

07/10/2021

Red velvet cake tips

Red velvet cake is more of a vanilla buttermilk cake with a hint of chocolate flavour.

* The combination of buttermilk and vinegar is what makes the texture of red velvet cake unique and special.

* Whether you are using homemade or store bought buttermilk you need to add vinegar as well . You can’t substitute buttermilk with regular milk when making red velvet cake.

* When acid and bicarbonate of soda (baking soda) react there are bubbles created . And this reaction creates lots of air which is needed when making red velvet cake.

* I highly recommend using red gel food colouring. Gel food colouring is highly concentrated and adding it won’t change the consistency of the batter(mixture) .

* I find that with liquid food colouring you have to use a lot of it in order to achieve the perfect colour . And adding a lot of it also affects the consistency of the batter .

* If possible use unsweetened cocoa powder so that the cake is not overly chocolatey. Don’t substitute cocoa powder with chocolate powder. You will ruin the entire cake .

* Most , if not all recipes use bicarbonate of soda instead of baking powder. My recipes included ! Because the acid and soda combination will give you a light , velvety cake texture.

* Oil helps to keep the cake moist. I only use oil in my red velvet cake recipes . But you can also combine both butter and oil or just use oil alone .

* If you are using butter , make sure you cream it very well with sugar until it’s light and fluffy. It should be pale in colour . That means light and fluffy butter with lots of air .

* Mix in the eggs one at a time . Adding all the eggs at once collapses air bubbles which you need for this cake .

* All your ingredients should be at room temperature. So take out your ingredients from the fridge at least 2 hours before you start baking .

* I suggest using cake flour because it has a lower protein content than any other type of flour . So cake flour creates a softer and lighter cake . But if you live in a country where cake flour is not popular you can use all purpose flour . Make sure you sift it well .

* Combine all the dry ingredients and sift them all at once instead of sifting each ingredient one at a time . This prevent you from over mixing your batter .

* Sifting all the dry ingredients helps breakdown large lumps and adds air . And this will help to keep the cake soft and fluffy.

* Red velvet cake is moist , soft and fluffy. So it can become a challenge when frosting it . So make sure the cake sponges have completed cooled off or wrap them with a cling wrap and keep in the freezer.

* You can frost the cake while frozen . This will prevent it from crumbling or falling apart .

* Bake at a low temperature. Baking the cake between 160-170 Degrees Celsius is ideal for me . The cakes won’t have a dome on top and they will rise beautifully as compared to baking at 180 Degrees Celsius.

* As any other cake , do not over mix. Mix the wet and dry ingredients until well combined. Over-mixing will give you a dry and hard cake .

* Add the red food colouring before sifting in the dry ingredients. This will help you to monitor and adjust the colour correctly.

* Bakers use different kinds of food colouring and they all have a different concentration. So if a recipe calls for a certain amount of food colouring and after adding you still have a pinkish mixture , feel free to add a little more .

* If already your batter (mixture) looks pinkish before baking , you will definitely get a pinkish cake at the end . That’s why I emphasize on monitoring the colour using your eyes instead of sticking to what the recipe states .

* Grease your baking pan and line it with parchment paper (baking paper ) . This is to prevent the cake from sticking to the pan .

* If you still don’t have a clue about what buttermilk is and how you can make your own at home please go through my page . I have made a post about 5 ways of making homemade buttermilk .
And I use homemade buttermilk in 98% of my recipes.

* Fun fact : Originally beetroot juice was used to make red velvet cake instead of red food colouring. One day I will share a recipe of red velvet cake using beetroot juice.

Heba’s Treats

07/10/2021

20/09/2021

19/09/2021

19/09/2021

12/09/2021

29/08/2021

28/08/2021

Delicious chocolate olive oil cake recipe

Ingredients

Chocolate cake

3/4 cup olive oil
2 cups all purpose flour
1 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 and 1/2 cups castor sugar
1/2 cup brown sugar
1 cup buttermilk
2 teaspoons vanilla extract
3 large eggs
1 cup coffee

Chocolate frosting

1 and 1/4 cup cream cheese
3 cups icing sugar
2 tablespoons cocoa powder
2 tablespoons coffee

Method

Preheat oven at 180 C
Grease and line two sml round cake tins with baking paper.

Sift flour, cocoa powder, baking powder and baking soda. Then add the sugars. Whisk together. In a separate mixing bowl, add the buttermilk, olive oil, vanilla and eggs. Whisk together. Boil the kettle and pour out 1 cup of hot coffee.

Add the wet ingredients to the dry ingredients. Start to fold together. Then slowly pour in the hot water down the side of the bowl, and continue to mix until all the ingredients are incorporated.

Divide the mixture into two cake tins and bake for approximately 30 minutes or until a skewer inserted comes out clean. Leave for 10 minutes before gently removing the cakes from their tins and leave them to cool completely on a wire rack.

Place softened cream cheese in a large mixing bowl and beat with an electric mixer until creamy.

Add half the sugar, all the cocoa powder and 1 tablespoon of coffee and beat on low until combined and smooth. Add the rest of the sugar and the left over coffee, and beat until combined.

Spread half the chocolate frosting on top of one chocolate cake. Add the other cake on top and cover with the remaining frosting.

20/08/2021

Romany cream

05/08/2021

21/07/2021

19/07/2021