Goody Confections & More

19/09/2023

I made a post here yesterday about the things I’ll be teaching in my online class, and since then I have been getting I’m interested, that’s good but I’m interested without having an action to back it up will not yield anything.

It is important to note that knowledge at times will cost you money. And of course, it is said that no good thing comes easily, in this regard, I’ll drop details of the class and how to register also.

-confections

23/03/2023

22/03/2023

Baking everything is our specialty.

We offer exceptional taste at expecitional prices.

01/01/2023

Happy new year people 💃💃💃

I miss being on this space oooo I know you missed me too 🤣

Thanks for always choosing us and putting your trust in our service, wishing to serve you again in this new year.

From your favourite baker
Goody Confections & More

26/10/2022

26/10/2022

Sweet Milk Bread – Nothing whets the appetite like the aroma of a yeast bread baking in the oven. This white bread is soft, slightly chewy, milky and sweet.

Ingredients

6 Cups Bread Flour 6 to 6.5

1 Cup Sugar

1/2 Teaspoon Vitamin C Powder Vinegar or

Apple Cider Vinegar

1 Teaspoon Salt

3 Tablespoons Butter

2 Tablespoons Yeast

1 Cup Water

1 Cup Milk

2 Eggs

Instructions

Without a Stand Mixer

1: Dissolve the yeast and sugar in warm water and the Yeast to Proof for 5 minutes or till the yeast becomes frothy.

2: In a large mixing bowl, add the flour, sugar, and salt. Mix well.

3: Create a well in the middle of the flour mixture, add the yeast mixture, eggs, milk, melted butter and vinegar (vitamin c powder) and begin to mix with your hands until a mass of sticky dough is formed.

4: Transfer the dough to a floured work surface and begin to knead dusting the table with a little bit of flour at a time to prevent the dough from sticking to your work surface.

5: After about 10 minutes of working the dough, it should become smooth and elastic. Transfer the dough inside the large mixing bowl.

6: Coat it with a little oil to prevent it from drying out and cover with a damp cloth. Place in a warm place to rise for one hour or until it's doubled in size.

7: After one hour, bring out the dough and punch it down to remove the excess air. Don't overbeat it.
8: Transfer the dough back to the work surface. Divide it into four equal parts and shape each into a loaf. You can also knead the dough into a rectangular shape with a rolling pin and then tightly roll it up (as you would a Mat) into a loaf.
9: Prepare four loaf pans by greasing them with oil and dusting them with flour or simply spray them with a non-stick cooking spray.
Place the shaped dough inside the prepared loaf pans, cover and leave to rise for 30 minutes.
10: After 30 minutes, place the loaves inside a 350°F preheated oven and bake between 20 to 25 minutes or till a toothpick inserted in the middle of the bread comes out clean.
Leave to cool for a couple of minutes and enjoy!

Goody Confections & More
08167887522

24/10/2022

Never let the fear of striking out stop you from playing the game.

Welldone to my student
She conquered the fear of covering cakes with fondant.

24/10/2022

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.

20/10/2022

SCOTCH EGGS

Ingredients
-3 hardboiled eggs
-200g minced meat (sausage meat)
-1/2 teaspoon stock cube
- Pinch of nutmeg powder
-pinch of salt
-1/2 teaspoon chili powder
-50g plain flour
- 2 raw eggs (beaten)
-Vegetable Oil for Frying
-50g bread crumbs

Procedure
Pound or mice sausage meat. Boil eggs, peel off the shell and set aside

Crack raw egg, whisk it and set aside.

Place mixed meat into the bowl; add stock cube, nutmeg, chili powder, and salt. Mix thoroughly until well incorporated.

Flatten sausage meat on your palm. Roll the hardboiled egg on the flour and then place it on the flatten meat on your other palm. Roll the meat over the egg until the egg is completely covered with minced meat. Deep the meat covered egg into the raw egg, making sure that the meat covered egg is covered with the raw egg evenly.

Transfer the meat-covered-egg into a bowl with the bread crumbs and roll the egg in it, until the egg is completely covered with the bread crumbs. Repeat the process for the remaining eggs and set aside

Heat up vegetable oil on medium heat and fry the scotch eggs until brown. Transfer unto a sieve lined with paper towels.

20/10/2022

Discover the secrets to achieving fluffy doughnuts

Featuring

How to get white smooth lines around your doughnuts

Perfect doughnut recipe

How to mix dough without a mixer

How to fill doughnuts

How to mix dough with warm water

How to mould dough to avoid breakage

*Date* November, 5th 2022

*Lecture source * Videos and e-book

*Venue * WhatsApp

*Training fee* #1000

https://chat.whatsapp.com/FEQa6VzpHhT4GMljxZDIXT

18/10/2022

CHICKEN PIE

Ingredients
(Dough)
1kg flour
500g butter
Pinch of salt
1 teaspoon baking powder
1 teaspoon granulate sugar

(For chicken marinate and boil)
1.5kg chicken breast
2 small onion
1 teaspoon salt
2 teaspoons chicken seasoning
2 cups water..... Boil chicken after marinate for about 1 hour, Allow to cool and shred them.......

( Filling)
4 tablespoons vegetable oil
1/2 cup onion slices in cube
1 teaspoon Ginger.
1/2 teaspoon Garlic
Shredded chicken
1 Small onion
Salt to taste
1 cup of shredded carrot
2 cups of shredded cabbage
Pepper to taste
3 tablespoons Corn flour
1 cup water
1 cup of chicken broth
1 teaspoon chili pepper
1 teaspoon onion spice
2 stems of spring onion

Procedure
Follow the procedure given in meat pie for the dough.

As for the filling stir fry chicken, and add all other ingredients for the filling.

For making, roll dough, cut iit into rectangular shapes, place filling, cover and bake.

14/10/2022

Egg roll.

Ingredients
2 Cups Flour
1 Egg
1 Tsp Baking powder
1/4 Tsp Salt
1/2 Tsp Nutmeg
2 Tbsp Margarine
8-9 Tbsp Water
5 Eggs Boiled
2 Tbsp Sugar

Instructions
-In a large bowl, mix together the Flour, Baking powder, Salt, Sugar and Nutmeg
-Use your fingers to blend the Margarine into the flour until it’s crumbly.
-Add the beaten egg and mix together. The dough should look dry at this point.
-Begin to introduce the water a little at a time and work the dough till dough is soft and sticky but still workable.
-work the dough for about a minute then cover it and let it rest for about 15 to 20 minutes.
-Work the dough again for a couple of seconds to a minute and divide it into 5.
-Tightly wrap each of the dough around each Egg.
-Fry on a medium heat turning over and over again until it’s golden brown.
-Serve your Egg Roll hot or warm. Enjoy!

Please note:
'Do not wrap all the eggs at once except you are ready to fry them right away. Only wrap as you fry. If you do otherwise, the dough around the egg will continue to rise. This will cause the dough to lose its snug fit around the egg by the time you fry.
-The Egg Rolls should be fried on medium heat. Frying on a high heat will prevent the Egg Roll from cooking on the inside. Don’t worry the Egg Roll will not get soggy in the Oil as long as the Oil is not cold.
-Use enough Oil to deep fry in other to get the best result.
-You can also bake this if you choose to, but the Egg Roll will not be as soft on the inside as the deep fried one...

13/10/2022

It's another day. Crush your day with a positive mindset.
Let's go 💪💪💪

12/10/2022

BURGER
Ingredients

(Burger bread)
Butter 50g
Flour 500g
Salt pinch
Egg 1
Milk (peak) 1/3 cup
Flavor (vanilla) 1 tablespoon
Improver (3 Tablespoon flour + 6 Tablespoons boiling water)
1 tablespoon yeast
1 Egg For egg wash

BURGER MEAT
Stock cube 2 cubes
Meat (minced) ½ kilo
Curry 1 ½ tablespoons
Thyme 1tablespoons

BURGER GARNISHING
Cucumber 1 big size
Tomatoes(Hard type) 1 -6 pieces (Medium sized)
Cooked egg 2 eggs
Cream (mayonnaise / ketchup)
Cabbage (optional)
Lettuce (16 bold leave)
Onion 1 big size

Procedure
In a container, mix egg, milk, and improver
In another container, mix flour, yeast and flavor together

Add milk mixture into flour mixture gradually and knead to for good looking dough.
Add water if necessary. Be careful not to over water the dough. Keep dough aside to rise for 50 minutes

Boil egg and remove the shells.

Mince the mice meat, spice with seasoning and spices of your choice, marinate(Cover in a container and keep inside the refrigerator or cool place) it for 3o minutes; Mold into flat disk shape with palm of hand, applying corn flour to avoid sticking. Place on grill and grill until done

Slice tomatoes into round shapes. Do likewise to the cucumber and cooked egg

Bring dough to the work surface and knead; adding butter gradually while kneading. Mold into ball shape on baking tray and egg wash it.
Take into oven to bake for about 15 minutes or until done. When fully done remove from oven. Keep to cool down for 5 minutes

Cut the burger bread with knife from the middle
Remove head and place the inner garnishing , as well as the grilled meat and cream
Cover back. Do so for the remaining burger bread
Serve and enjoy your burger.

11/10/2022

My students are giving me joy.

We are still in the movement of empowering people.

Online snacks and pastry class is coming soon.

Don't give excuses

Take the opportunity and be glad you did.

11/10/2022

So I have been getting messages from people asking for recipes and then how to do some snacks and pastries.

So I thought it will be okay for us to have an online class on snacks and pastry making.

Who's in?

10/10/2022

FISH PIE

Ingredients
(Dough)
500g flour
250g margarine or butter
Chilled Water (As desired)
1 egg (For egg Wash)
Pinch of salt
2 tablespoons baking powder

(Filling)
Mackerel fish (Boiled and mashed
Curry masala
Irish potato (Tiny shredded)
Carrots (Tiny shredded)
Seasoning cubes ( Season to taste)
Vegetable oil
Salt to taste
Onion (pound)

Procedure
(Dough)
1. In a sizeable bowl, add all dry ingredients together. Mix the margarine and dry ingredients mixture to get a crumbly mix. It Should have garri look this time.

2. Add water gradually , mix ,knead to get a soft pliable dough. ( Not too soft or too strong).

3. Keep in a bowl and set aside or place in the fridge. There's no problem in case you don't have a refrigerator.

(Filling)
1. place suace pan to heat up.

2. Add some vegetable oil into the sauce pan. Add some mashed onion and stir fry.

3. Add the mashed mackerel fish, curry masala and stir it properly.

4. Add remaining mashed onions, mashed irish potato, mashed carrots and mix in properly.

5. Add the seasoning cube, taste for salt, add if needed and drop from heat.

Pie Making
1. Preheat oven and geese your oven tray.

2. Cut a chunk of dough, roll out using a rolling pin. Don't roll too thin, so it doesn't burst open in the oven.

3. Use a clean round cutter and cut out circle dough in two places.
Run some flour and water mixture as binder on one of the round dough.

4. Add a spoonful or more of the filling in the middle of the roll out round dough.
Place the other round dough on the one with from pie filling.

6. Seal using a fork mesh the edges. Pick and place on the oven tray.

7. Repeat process for remaining dough and filling.

8. Brush the Fish pies with the egg wash before placing them in the oven.

10) Bake for 45minutes or more according to your oven

11) When it's starts getting brown, is done.

08/10/2022

More than money.

More than business.

Goody Confections & More is an avenue where people get empowered.


Another beautiful soul came to be empowered.

08/10/2022

PUFF PUFF RECIPE

Puff puff is a deep-fried Small chop. They are made from yeast batter, shaped into balls and deep-fried until golden brown. It is a very common snack eaten by so many countries but with different names and a little bit of variation in the mode of preparation. It's likely found in events that are part of the Small chops family...

Do you want to have a nice and yummy puff puff? Then follow these instructions:

* Mix the batter very well. It is very important to do this so that the gluten can be well-formed.

* Give the batter enough time to rest it to rest in a warm place. The batter should rise about thrice its original size and the resulting batter should turn out spongy.

* Be generous with the use of oil and use a deep pan for well-rounded puff puff balls.

😋😋😋

Ingredients
* 3 1/2 cups of Plain Flour
* 1 teaspoon of yeast
* 1 Teaspoon ground nutmeg(Optional)
* 1/2 cup of granulated sugar or use honey to your taste.
* 3 pinches of salt
* Lukewarm water (for mixing)
* Vegetable Oil (for frying)
* 1 sachet of peak milk (Optional- I LOVE IT IN MY PUFF PUFF)
* Chili pepper to taste(Use fresh or dry-ground)
* Blended white Onion or normal onion to taste
* Pinch of nutmeg (Optional)

Directions
1. Proof yeast (mix yeast and little sugar in a plate of lukewarm water)

2. Pour flour into a sizeable mixing bowl, add nutmeg, sugar, chilli pepper, blended Onion if using and salt. Mix.

3. Add water in small quantities and mix everything by hand till you have a good blend of all the ingredients. Add the yeast you mixed with lukewarm water if applicable. Keep mixing till the batter is smooth but not too watery to flow from a spoon.

4. Cover the bowl and make sure it is airtight.

5. Leave to rise for about 45 minutes. When OK to fry, the Puff Puff batter should have risen in quantity and will have some air bubbles.

6. Pour some oil into a deep pot and allow it to heat up. It's advisable to use a deep fryer for Puff Puff.

7. Test that the oil is hot enough by putting a drop of batter into the oil. If it sizzles and comes up to the surface of the oil, then the oil is hot enough.

8. When the oil is hot enough, scoop some batter into the oil with your hand by pressing the batter to come out from between your thumb and index finger.

9. Put in more scoops of the batter, as much as the space in the frying pot will allow without overcrowding.

10. Once the underside of the puff puff has turned golden brown, flip the ball so that the topside will be fried as well.

11. When both sides are golden brown, take out the puff puff balls and place them in a sieve. If you want to reduce the oil on your Puff Puff as much as possible, then line your sieve with paper towels. The paper towels help soak away the excess oil.

07/10/2022

And I will bless the WORKS of your hands says the Lord.

The WORK is what attracts the blessings.

06/10/2022

Nigerian chin chin is a very popular snack in Nigeria, it’s made from basic combination of flour, milk and sugar. There are other optional ingredients like egg, baking powder and nutmeg, these are strictly based on preference.

Typically, it can be either hard or crunchy. This recipe is a fine medium between the two. If you would prefer your final product to be much harder, omit baking power, do not use egg and add 1/2 cup more flour.

Feel free to adjust the recipe to meet your needs. If you need to make two or four times the amount, you can simply double or quadruple the recipe.



Chin Chin Recipe

Ingredients

3 cups flour (375 grams)
1/2 teaspoon baking powder
Pinch of nutmeg
1/2 cup sugar (100 grams)
1/2 cup baking margarine (115 grams)
1/2 to 2/3 cup liquid milk or water
1 egg (optional. use if you want soft chinchin)
Oil for frying
Direction

Combine flour, baking powder and sugar in a bowl. Slice in margarine and mix until well incorporated (it should look like breadcrumbs)

Crack in egg. mix
gently add water into flour mix until you have a slightly stretchy but not sticky dough (do not add too much water at once)

Set the oil on medium heat, wait until the oil is hot. Fry the shaped dough a batch at a time until golden brown
Enjoy!

05/10/2022

Home recipe for your own tea

Tea

500g Cocoa powder
100g coaster sugar
30g milk flavor
250g powdered milk
150g powdered sugar

Procedure...
1. Sieve Cocoa powder, milk flavor and powdered sugar in a sizeable bowl.

2. Pour in a blender

3. Add coaster sugar, milk and and blend till well mixed and smooth.
Your Milo is ready.

4. Keep in an airtight container and enjoy

04/10/2022

😋😋😋😋🥰
Homemade buttercream recipe💖
Ingredients:
• 1 cup (240 grams) butter
• 8 cups (1 kilogram) icing sugar
• 1 tablespoon (15 milliliters) vanilla extract

04/10/2022

SAUSAGE ROLLS

Ingredients
(Dough)
600g Flour
2 teaspoon Baking Powder
200g Margarine or melted butter
1/2 teaspoon Salt
Cool Water(to your desired quantity)
1 egg for the dough
2 eggs for egg Wash

(Filling)
500g of minced or ground sausage meat
1 teaspoon black pepper or Cameron pepper
1 teaspoon of Nutmeg
2 stock cubes (k**r )
1/2 teaspoon ginger (optional)
Vegetable oil

Procedure
1. You'll need to first boil and grind the sausage, meat.

2. To the grounded meat; place sauce pan on heat, pour vegetable oil, and add the sausage to stir fry. Add ginger, nutmeg, black pepper and stock cubes. Mix thoroughly to get all the spices in. Set aside

3. In a sizeable bowl, add the flour, baking powder and salt. Mix well , add the egg , mix and add the margarine or melted butter. Mix well by rubbing the margarine into the flour; Continue mixing until the mixture looks like bread crumbs.

4. Now gradually add water, until you get a non-sticky dough.

5. Break the remaining egg , whisk it and set aside.

6. Grease or line a baking tray and set aside.
Place the dough on a lightly floured table and knead for 5 minutes. Let the dough rest for 5 minutes, then Cut out a bit of the dough and using a rolling pin, roll the dough flat. Place some of the spiced sausage meat on the dough and fold the dough from one end to the other.

7. Now cut the rolled dough into two or more equal sizes (depending on the size of sausage roll you want). Transfer the sausages onto the greased/lined tray and repeat the process for the remaining dough.

9. Now bake in the Oven for 30 minutes or until the sausage rolls are lightly browned.

Enjoy😋

Sttill your baker friend
Goody Confections & More

04/10/2022

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 tenders 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 as 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 colour 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 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 role in cakes. They add structure, colour, and flavour 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.

Learners
In cake recipes, the two most common leaveners are baking soda and baking powder.
Baking soda is the 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. The 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 it 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 with very tender layers. It has 8-9% protein, one of the lowest in protein content.
Bleached and unbleached flours are interchangeable in cake recipes.

Salt
Without a doubt, this is one ingredient I use in all my baking. Salt enhances flavour and without it, the cake could just taste like a sugar overload. Without this flavour enhancer, the secondary flavours 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.

Still your baker friend
Goody Confections & More

03/10/2022

Vanilla
Chocolate
Read velvet

03/10/2022

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.

Still your baker friend
08167887522

03/10/2022

EATERY MEATPIE
The secret to the meat pie dough (flaky, crunchy yet soft and succulent) The secret is vinegar and egg yolk.

The vinegar acidity helps in breaking down some of the gluten chain to prevent tough dough and the egg makes the dough more malleable.

Ingredients(For the dough)
1kg flour
500g butter (Margarine)
1 egg yolk
1 Tablespoon white vinegar
2 pinches of salt
Ice cold water (with ice block cubes)
1 teaspoon baking powder

1 extra egg to egg washes (mix in a bowl)

Procedure
Try your best for the dough to be cool from start to finish (very important).
Mix vinegar and egg yolk together and set aside in the fridge. Or add to the dough directly since you have cold water.
If possible refrigerate flour ahead of time to be cool.

Your margarine should be frozen as well and diced into little cubes.

(1)Pour your flour in a deep bowl and mix with salt and baking powder.

(2) Mix in the margarine into the flour until you get a flaky mix ( its okay if you see little parts of unmixed margarine. In fact thats what gives the pie a flaky texture as the very little bits of margarine burst while baking)

(3) Add the vinegar and egg mix and mix in

(4) Add the ice cold water bit by bit while mixing. Until you see the mixture coming together. Use your fingers to check as you mix to avoid adding too much water and end up with a soggy dough. The dough should be soft and moldable not a strong mold. If you are going to be using any arm force to roll out the dough, then its too hard.

(5) Quickly move mixture to a work table or slab and mold very fast with your hands to ensure the warmth of your hands does not warm the dough. It must remain cold.( you don't need much molding at this stage
(Wrap the dough in cling film and place in the fridge to chill for 20mins.

(6) Remove dough from fridge after 20mins and roll out with a rolling pin once (the dough does not need to be overworked) then wrap and return back to fridge for 5mins to cool. After 5mins remove from fridge and use a rolling pin to roll out the dough and start your cutting with a meat pie cutter.

Meat pie filling

Ingredients
Minced meat
Irish potato (diced)
Thyme
Curry
Olive oil
Seasoning
Salt
Carrot (diced)
White pepper (powder)
Yellow pepper (chopped)

Procedure
Used little olive oil to fry sliced onions until partially soft, then added the minced meat and combined well, added the diced carrot and irish potatoes with thyme, white pepper and seasoning with yellow pepper, stir and add more water and allowed to cook for 4minutes. Then mixed little flour in water and added it to the mixture to thicken it.

03/10/2022

Have u been throwing away POTATO peels.... Don't anymore.

1. Soak them in cold water overnight and thereafter

2. Add salt, a pinch of sugar and lemon juice.

3. Then leave the mixture under hot sun for 6 hours for the water to evaporate. After the water has evaporated.

4. Wrap the peels in a black polythene bag and wait for 10 minutes before carefully throwing them in a dustbin coz I don't know what you are trying to prepare.
🙈🙈🙈🙈😂😂😂🙄🙄

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02/10/2022

Is the beginning of a new month. Here’s a thank you note for your continued patronage and loyalty in helping our business grow,

our heart is full of gratitude for that. Your timely support and efforts in making our business venture your number one-stop source have positively added to our success, and we have you to thank for always keeping in touch. A happy new month to our well-deserved customer.

29/09/2022

Yes, someone would say baking is my talent because I started it at a very tender age.

But would you think I would have gotten all the results you are seeing today if I only held on to my talent?

There are some things you need to do if only you want to be successful with that your talent because talent is not just enough for success.

Learning continually:

You would agree with me that in that your field that what is obtainable now is not what was then, things are changing, so you need to keep on learning to be updated unless you want to be outdated and of course, nobody subscribes to outdated material.

For instance, in the baking industry, a lot has changed and is still changing so we the bakers keep on learning

Always do things that help you grow and get better
One of those things is subscribing to classes, see for you to reach your potential you must sacrifice your money, time and others, many people are waiting for free classes, and they kept on wasting time waiting!

The truth is knowledge is cost.

If it doesn't cost you, my dear, it is not knowledge.

To sum it up, successful people in life may not necessarily be talented but are those who put in the time and effort to learn continuously.

@ Still-your-baker-friend

29/09/2022

Give
Give
Give
Then Ask.

26/09/2022

FISH ROLL

Ingredients
(Fish roll dough)
1/3 teaspoon baking powder
1/4 teaspoon yeast
3 tablespoons sugar
3 tablespoons butter
Warm water
Pinch of salt
3 cups flour

(Fish roll filling)
1 fresh fish (titus)
2 medium size onion
1 teaspoon curry powder
Fresh chili pepper to taste
1/4 teaspoon garlic powder
Vegetable oil for frying
Salt to taste
2 teaspoon Chili powder
1 k**r cube

Procedure

1. Pour yeast and sugar in warm water and set aside. The yeast here help to give it an inner fluffy texture without drying out.

2. Combine flour, baking powder, butter and salt in to a bowl; add yeast mixture to the flour mixture to form pliable dough. Cover bowl to stand for 30minutes

3. Place rinse fish in an empty pot. Add pureed onion, salt to taste, curry powder, garlic powder and chili powder. Add little water and leave to cook for 10 minutes.

3. Remove the fish from stock and remove bones. Crush and mash up to the fish and set aside.

4. Heat up 4 tablespoon of vegetable oil in a pot and add the crushed fish. Add blended pepper, onion, seasoning cube and stir fry the content for 5minutes on low heat and set aside

5. Divide dough into sizeable pieces of ball, take one ball of dough and roll out with a rolling pin. Add the fish filling and roll up. Seal the rolls with finger tip dipped in water/flour mixture, and rub the rolls at the edges. Fry until golden brown.

6. Remove from the oil and drain on a paper towel placed in a sieve