Parsley & Garlic Corn Tortilla

Parsley and garlic?….why not?   Just the first 3 are rosemary &garlic,the others are just plain corn tortillas.

You will need;

400g Corn flour

300g All purpose flour

100 ml Oil

1 Tbsp dried Parsley 

1 Tbsp powdered Garlic

A pinch of salt.

Warm water as needed

Combine all except the water and mix well.

Drizzle in the warm water a little at a time and form into a soft but firm workable dough.

Rosemary &Garlic Corn tortilla

I added the parsley and garlic after mixing it because I wanted plain and flavored corn tortillas,so i took some out for the plain tortillas and used the rest for the flavored one.

Knead properly for about 10 min. let it rest for about 30 min to 1 hour.

divide into 2,roll into a log and cut into equal portions.

Roll each on a floured surface and place a round bowl or pot cover the width of what you want and cut with a knife.

you can make minis too.

Heat your skillet and cook for about 15-20 secs on each side.


and flip

wrap them stacked in a kitchen towel to keep warm until you are done with all.

These can be frozen,so you can make as much as you want.

Warm in an oven or on a skillet to make it pliable before you use.



Wheat Tortilla

I love all things wheat so it only makes sense that I make wheat tortillas,right? Plus,it’s really easy.

You will need;

260g Graham wheat flour

260g All purpose flour

113g Butter or Olive Oil

1/4 tsp Baking powder

Warm water as needed

Combine all except the warm water in a bowl.

Wheat tortilla

rub together to form breadcrumbs-like texture

drizzle warm water as needed and form a soft but firm dough.

let sit at room temperature for about 30 min to 1 hour. Knead again and divide into 2 workable portions.

Roll into logs and cut into equal portions.

roll each into a ball and flatten it.

Roll one at a time into flat sheets,pick and rotate the dough as you roll so it does not stick to the surface.


place a bowl or pot cover the width of what you want over the rolled dough and cut with a knife. some won’t be perfect.

 and some will be close to perfect.

heat your skillet and cook on each side for about 15-20 secs. Wrap in a kitchen towel to keep warm while cooking the rest.

You can make mini tortillas too,just use the size of the cutter you want,I used an empty tin that had canned peaches in it.


Quick lazy day’s meal.I left the tortilla on the heat a bit longer so it can become crisp and eat it with some Nigerian style salad.

I can be lazy like that.*chuckles*.

Have a blessed day.

Lemon Marshmallow Tea Cakes




First of all,I would like to apologize for the not so perfect colour on the chocolate,it was from my mold,I just could not get it out after washing it with the calcium-overdose water from my tap.For some reason,the water in Hungary has a high amount of calcium in it.

Having said that,lets get to making this delicious most people,I saw this on British bake off for the first time,thought it was fab and decided to give it a go.I used lemon marshmallow creme instead of just plain,why? because I love lemon.The recipe for the lemon marshmallow creme can be found here. I did not make the biscuits but you can make them if you want,i wanted to make this a no bake recipe (well,i didn’t have an oven,shocking?yes I know and it has not been fun at all.But it’s temporary,gotta do something about that).

I made 8 tea cakes but you can make about 12 with the marshmallow creme

You will need;

8 round digestive biscuits (about the size of your mold,you can trim it with a cookie cutter if it is bigger than the mold)

200g Dark Chocolate

Lemon Marshmallow Creme

and of course an hemisphere mold


Temper your chocolate (break it into pieces,melt about 2/3 of  it in the microwave at 30 secs intervals,stirring it after 30 secs until most of it is melted,stir in the remaining 1/3 until it is completely melted,without putting it back in the microwave)

Coat each biscuit in chocolate,you can use the back of a spoon or a small spatula

Coat one side,let it set,turn it around and coat the other side and edges. let it set completely,you can put it in the refrigerator for a short period just to let it set.

Coat the mold with chocolate

You can just use the back of a spoon

Put your marshmallow creme in a pipping bag or a zip lock bag,snip off the tip

 Once the chocolate in the mold has set up,fill each mold about 3/4 full,leaving enough space for the biscuit.


Put the remaining chocolate in a cornet made out of parchment paper or a sandwich nylon.We are going to use that to seal the teacakes.

Put a little dollop of chocolate on the creme and place the biscuit on top,pipe the chocolate around the edges and wipe off any excess.

Alternatively, you can put a rim of melted chocolate around the cookie/biscuit

Pipe another rim around the edge of the chocolate case

Press the biscuit in to seal and wipe off any excess chocolate.

Allow to set before popping them out of the mold,once it is completely set,removing them is easy.

Be careful when removing them so you don’t break the chocolate shells. I turned it upside down on a work surface and just peeled the mold off.

Made some white chocolate ones too. You can run a hot spatula around the edge to have a cleaner finish or you can just break off the little bits around the edges.

Storing it in the refrigerator might change the colour,but I stored it in there anyway and did not notice any difference.

You can wrap them individually in foil.Cut into small squares and just wrap it around the teacakes.


You can play with it and add whatever you like to it.I added some crushed starlight candies to the white chocolate one,the mint overpowered the lemon and became minty,still tasted good.You can see some of the colour in it.



Lemon Marshmallow Creme

Lemon Marshmallow Creme

I love lemon a lot so when I wanted to make this marshmallow creme,I thought,why not make it lemon? and am glad I went for the lemon flavor instead of just vanilla. This is a light and airy creme.It can be spooned over ice cream and maybe some hot fudge,sandwiched between cookies,used as a filling in cupcakes,a dessert component or just enjoyed by spoon fulls.

If you want it plain,just omit the lemon and orange zest.

You’ll need;

2 Egg Whites

130 g Sugar

1/4 cup Water

A pinch of Salt

4 Tbsp Corn syrup

A splash of Vanilla

Zest of 1 lemon

Zest of 1 orange

Juice of 1/2 Lemon

Make the sugar syrup by combining the sugar,salt,corn syrup and water in a sauce pan over medium heat.

Stir until the sugar dissolves,stop stirring and let cook until it gets to 240°F or soft ball stage(the cold water test.drop a little in cold water,if it forms a ball that is pliable between your fingers,it is ready)

Before the sugar syrup gets to that stage,whip your egg whites to soft peak,add the lemon zest,orange zest and the juice of 1/2 a lemon

Whip. When your sugar syrup has reached the desired temperature,pour on the side in a slow stream while whipping your egg whites.It might look soupy at first but keep whipping.

Whip until thick,add the vanilla and whip to incorporate.

 You can also use this as a filling for marshmallow tea cakes like I did or serve it on a cookie.


Nigerian Style Salad



This Salad is packed full with flavors from different vegetables and salad dressing or mayonnaise.This is a compulsory item(unofficially) on every party menu.It is usually eaten on the side accompanied with some sort of rice(jollof,fried,white). When I was about 13 or so,I used to think that this was the way all salads where made.So I was a bit surprised when I went to a camp in New York and saw a bowl of lettuce and tomatoes and it was called salad,I stood transfixed and someone must have noticed my confusion because she asked if salad was a strange word for me,don’t we have salads in Nigeria? Lets just say it was the beginning of a “food learning experience” for me,now,I want to know how everything is made,I even collect regional cookbooks(mostly pastry and dessert books) just to learn all the exciting things in the world of food.


There is no specific way to make this,the idea is to just make it pretty and delicious. But this is how I usually make mine.

You’ll need;

1 small cabbage or 1/2 of a large cabbage (shredded)

Lettuce (I could not find good,fresh lettuce so I omitted it,but in the picture above,lettuce was included) cut into 1/2 inch pieces

3 Large carrots,2 grated,1 diced

1 can of sweet corn or you can use frozen

1 can or frozen Green Peas

1 can Baked beans

3 firm tomatoes (2 sliced thinly,1 diced)

4 Hard boiled Eggs,sliced

1 Cucumber,half sliced,half diced

1 Potato,diced

1 red onion,sliced,smaller parts diced (optional)

Mayonnaise,as needed


 Prepare everything you need.

If using fresh corn,peas,potatoes and carrots,boil them in salted water until tender but still firm.Sieve and rinse in cold water to stop cooking process.

Salad preparation if you are using canned peas and sweet corn,just drain,no need to boil.

Combine all the diced elements in a bowl and the eggs that did not come out perfectly.

 You can put anything you want in.I had some left over chicken so I added it to the mixture.

Add some Mayonnaise to bind it all together and give it a good mix.



On a tray,spread 1/2 of the shredded cabbage to cover the bottom.

followed by 1/2 the carrots

Spread the veggie mix on

and cover with the remaining cabbage

Now arrange the slices of vegetables as shown

or you can arrange it this way too…


wrap tightly in cling film and refrigerate until ready to serve.

Serve with more mayonnaise or salad cream.


Hot Shot Bonbons

This combines the hotness of chili and the lusciousness of Chocolate.I especially enjoyed the ones with the cookie base.

It is a no-bake recipe that is why we are using store bought cookies,but you can make your own cookies if you prefer.

For the Ganache filling,you will need;

110 ml +2 Tbsp Heavy cream

1 1/2 tsp Chili Flakes

150 g Dark chocolate

1 tsp butter

Little round cookies(if using)

More chocolate for dipping

Combine the heavy cream,and chili flakes in a saucepan

 Heat until warm,remove from heat and leave covered at room temperature for 30 min-1 hour

Reheat again,break the chocolate into pieces and place in a bowl,place a sieve over the bowl and pour the cream mixture in

Press the chili with a spoon to get as much flavor as you can

Chili Chocolate ganache

let sit for a min or two,then stir to combine

It will look like this at first,keep stirring until you get a uniform mixture

Add the butter and give it a good mix

Let sit until it has cooled and thickened.

Insert a Star tip into a pipping bag and fill the bag with your thickened ganache

Pipe little stars on a tray lined with parchment paper

Piped Chili ganache

or pipe on biscuits if using(I used honey biscuits)

 Put in the refrigerator and let it set.

Melt your chocolate,you can add a tablespoon or so of oil if it is too thick.

Dip your ganache in the melted chocolate and coat all round,remove with a fork or dipping fork,tap at the edge of the bowl to remove excess chocolate and place back on the parchment paper.

Before the chocolate sets,you can decorate with a flake of chili

With cookie base

Let it set before biting into it.


Chicken soup

I’ll admit, this picture does not do the soup justice at all,it sure tastes better than it looks. I like to make this when it’s all winter-y and cold,it worms me up and I forget for a moment that it is freezing outside.

You can use you favorite vegetables but make sure you add carrots and potatoes.

This makes a big pot of soup.

You’ll need;

1 whole chicken or 1.5 kg of any chicken part(cut into bite size pieces)

2 Onions (quartered)

2 Chili (optional)

2 Stock/bouillon cubes

Black pepper(to taste)

2 Bay leaves

Salt to taste

3 cloves of garlic

1 inch ginger

3 Potatoes (cut into bite size pieces)

Carrots (cut into bite size pieces)

1/4 Cabbage,cut into 1 inch

Any other vegetable you wish to add

Water (as needed)

Wash and cut your chicken

Bite size Chicken

Chop the chili,garlic,onions

Chicken soup I used both red and white onions, put in the pot with the chicken and grate the ginger directly into the pot

 Add all the spices and about 1.5 L of water.

Stir it and leave to cook for 45 min- 1 hour

Skim off any white form you see forming

Cut your potatoes and any other vegetable you are using



I used frozen vegetable mix in addition to these.

After 45 min-1 hour,add your potatoes and carrots and let cook until tender.

Add the rest of the vegetables

The cabbage goes in last

 Let it come to a boil and remove from heat.

You can enjoy it as it is or serve over a bed of noodles or macaroni.