Foodace Pepper Soup

Ingredients

500g oxtail

400g goat tripe (shaki)

300g goat meat

1 large onion

6 garlic cloves

3 knorr chicken seasoning cube

Thumb sized ginger

2 scotch bonnet ( 1 if you do not like spicy)

2 teapoons Foodace pepper soup spice

salt to taste

Fresh basil leaves

Directions

Wash the tripe (shaki) carefully, taking out all the extra fats on them.

Wash the other meat and put all in a pot.

Place the garlic ginger, scotch bonnet, onion and 1 cup of water in a blender, run until smooth.

Add to the pot of meat, add the seasoning cubes, Foodace pepper soup spice and salt.

Add another cup of water, bring to a boil and allow to cook until meat especially tripe (shaki) is tender.

The add chopped basil leaves, stir in and turn off gas.

Adjust to taste by adding extra knorr seasoning cube or salt, if need be.

Serve warm or hot.

Note: I make very big pot of pepper soup, this recipe gives  an idea of what needs to be in the  pepper soup. Please, adjust accordingly.

Belle xoxo

Foodace Spicy Lamb Liver Sauce

Ingredients

For lamb marinade 

543g sliced lamb liver

2 shallot (diced)

3 spring onions (cut)

2 tablespoon Foodace fish seasoning (or any seasoning of choice)

Pinch of salt

1 tablespoon corn flour

2 garlic cloves (crushed and chopped)

2 tablespoons coconut oil

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Combine all ingredients in a bowl and set aside.

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For cooking 

6 chestnut mushrooms (sliced)

150g king prawns 

2 tablespoons coconut oil

140g tenderstem broccoli (trimmed and halved)

Red bell pepper (sliced)

120g oyster and spring onion sauce

3 tablespoons water

3 tablespoons Rocket chilli sauce

Parsley

Instructions

Add 2 tablespoons in a non-stick wok/frying pan/pot and heat up.

Add the marinated sliced lamb liver and fry on a high heat; for about 5 minutes.

Throw in the sliced mushrooms and king prawns; stir fry until mushrooms start to brown.

Add the oyster and spring onion sauce, water and the rocket chilli sauce.

Stir in, cover with lid and allow to simmer for about 3 - 5 minutes.

Finally, add broccoli and bell pepper. 

Allow to simmer until vegetables are cooked, be careful not to overcook it.

Turn off heat, add chopped parsley and serve with rice.

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Please note, you can add more water, if you want more sauce and thicken according with corn flour.
The colour may not be appealing but it tastes so good. 

Foodace Pasta Meatballs

Ingredients 

For meatballs

500g lean minced beef

2 tablespoons Foodace Fish Seasoning (it works for everything) 

2 garlic cloves (crushed and finely chopped)

1/2 teaspoon dried parsley

I free range egg

pinch of salt

For Tomato sauce

1 large fresh tomatoes

4 large paprika peppers

1 onion

1/2 onion (diced)

1/2 cup coconut oil

Fresh thyme

2 garlic cloves

1 cup meat stock

Basil leaves (chopped)

salt to taste

Instructions

For meatballs

• combine all ingredients in a stand mixer, using the flat beater, beat until well combined.
• Take little ball, wet hands and roll into meatball.
• Continue same for the rest, until the minced mix is finished.
• Place in a bowl, cover with cling film and leave to rest in the fridge for about 10 minutes.
• Heat up a non-stick frying pan, add 2 tablespoon sunflower oil and fry the meatballs until brown (just as seen in photo above).
• Set aside.

For tomato sauce

In a blender, combine paprika peppers, 1 onion, garlic and tomato. Blend until you achieve a smooth consistence.

Transfer onto a sieve and allow the water to drain OR transfer to a pot and boil until water evaporated.

Add oil to the pot, diced onion and allow frying. Once it starts bubbling, reduce gas heat to lowest, the meatballs, meat stock and allow to simmer for about 10 minutes.

Add salt to taste, if need be.

For pasta

In a large pot, add water and bring to boil. 

Per boil pasta (I used 1/2 pack and boiled for like 5 minutes) 

Drain and run cold water through, just so they do not cook any further.

Transfer per boiled pasta into the meatball sauce.

Stir until well coated with meatball sauce (as seen in picture above). Add salt to taste, if need be.

cover pot with lid and bring to boil. 

Turn heat to the lowest and allow simmering until pasta is cooked to satisfaction.

P.S.

This is just like cooking jollof rice.

Zingy Fruity Smoothie

Starting your day with a zingy fruity smoothie, will leave you feeling refreshed and energised. Having smoothie in the morning, means you do not have to waste hours in the kitchen, thinking of what to cook for breakfast. The good thing about smoothie, is that you can experiment with them and create your own recipes. Not only do you create your own recipes, you also get to have breakfast packed with vitamins and minerals, that will leave your skin feeling smooth and healthy.
I have created and tried out different smoothie recipes and I will be sharing one today. The star fruit in this smoothie is grapefruit.

Grapefruit

• Grapefruit is one of my husband's best citrus fruit. Some can be sweet and some can be just a little bit bitter. He recently bought some and I thought it would be a great vitamin c packed fruit to add  in smoothie. 
• Grapefruits are low in calories but packed with Vitamins A and C.
• They are packed with fibre, which helps to prevent constipation, promoting healthy digestive tract.
• Grapefruit helps lower blood pressure and improve heart health. The nutrients such as potassium, lycopene, vitamin C and choline, helps maintain a healthy heart.

However, just as they have benefits, they also have side effects. Eating grapefruits or drinking its juice can interfere with medications such as blood pressure medications, cholesterol medications, cytotoxic medications, amongst others. Please, consult your doctor if you not sure.

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Smoothie Recipe
Serves 3

1 banana

1/2 large beetroot

1/2 cup frozen raspberries

3 strawberries 

1 cup grapefruit juice

1 cup soya milk 

1/2 cup coconut water

Instructions

Combine all in a smoothie blender, blend until smooth.

Pour into individual serving jars and enjoy the zingy fruity smoothie.

Rocket Chilli Sauce

Chilli sauce adds great flavour to foods and fire to many wonderful recipes. Since I had my kids, I stopped cooking with chilli (pepper)  and my hubby loves peppery dishes. So, the idea of making chilli sauce came to light. He makes them himself and every visitor that have used the chilli sauce in meals offered to them,  have always appreciated the taste and flavour. Whether you are trying to develop your personal recipes or figuring out the ingredients to use for your family chilli sauce recipe, this recipe developed by my hubby, will point you towards the right direction.

Ingredients 

750g of rocket chillies

10 garlic gloves

knob of ginger

3 small onions

Fresh thyme

Fresh rosemary 

1 cup coconut oil

1 cup olive oil

1 teaspoon malt vinegar (or any vinegar of choice)

3 knorr seasoning cubes or any seasoning cubes of choice

salt to taste

Instructions

• Combine all ingredients, except for the oil, in a food processor. Blend until it looks like the picture above.
• Heat up oil, add the blended mixture and fry off for couple of minutes.
• Reduce heat and allow to simmer for 10 - 15 minutes stirring from time to time to avoid burning.
• Take off from heat and allow to cool down before storing in a container.