Foodace Plantain and Almond Plantain Bread

I always have plantains in the house, simply because my kids are so in love with them. But because they eat mostly in their schools, I don't get to give it to them as I used to. I decided to make this plantain bread because my husband threatened (lol) to throw away this very ripe plantain that I have refused to use. I kept telling him I will fry it but never did. Anyways, I decide to make this bread. I didn't invent plantain bread, it has been around for God knows how long, I have seen many photos of plantain breads but never really bothered looking at recipes. As I am still on my healthy lifestyle journey, I decided to make it as healthy as can be. Luckily, most ingredients used, were resting in my kitchen cupboard waiting for the day they will see the bin. Thank goodness, I put them to good use. Enough of my rambling, here is the recipe and what needs to be done to achieve this. I must say, I did not time the baking process, I do apologise for this. So, cooking time is an estimate.

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Ingredients

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2 ripe plantains

1/2 teaspoon bicarbonate of soda

2 eggs

360g ground almond

3 tablespoons honey

1/3 cup milled flaxseed

Handful dried cherries

3 (1/4 cups) almond milk

1/4 cup coconut oil

Almond flakes for topping

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Instructions

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Pre-heat oven gas 140 degrees celsius (Fan)

Grease baking tin and set aside.

Peel plantains, place in a bowl and mash using a fork. 

In a stand mixer, add crack in eggs and whisk. While whisking, add honey and coconut oil. 

Continue whisking on medium speed for about 1 minutes. 

Add ground almond, bicarb, almond milk, flaxseed and mashed plantain. 

Using a dough hook, mix together until well combined.

Then add the dried cherries, using a spatula, fold in cherries.

Scoop plantain mix into the already prepared baking tin, sprinkle almond flakes,  place in the oven and bake for 30 - 40 minute (estimate).

{Because the texture of this bread is different from cake, using a skewer to check if completely baked,  will not really work. But you can deep the skewer before placing in the oven, this way you can tell difference when you deep later}. 

Allow to completely cool down before cutting up (I left mine for 3 hours, simple because I finished off a night shift and was catching up on sleep).

Enjoy

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Recipe by Foodace

xoxo

Foodace Honey Chicken Skewers

Honey is one of my favourite things to add in marinades. When used in marinades, not only does it flavour meat, it also adds colour and enhance taste. I do not think one can ever go wrong with honey, it is just perfect for grilling, baking and drizzles. Here is one of my honey recipes. 

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Ingredients

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700g chicken breasts (cut in small squares)

2 tablespoon clear honey

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/2 teaspoon garlic granules

1/2 teaspoon smoked paprika

1/2 teaspoon turmeric

1 tablespoon red wine vinegar

2 tablespoons garlic and thyme infused oil

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Extras

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3 tablespoons olive oil

1 teaspoon clear honey

Parsley to garnish

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Instructions

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Combine all ingredients in a bowl, mix well and leave to rest for about 10 - 15 minutes.
Soak skewers at least 3o minutes before use.
Thread chicken on the skewers, like 4 - 5 on a skewer.
Pre heat oven grill (medium heat).
On a grill pan, add 3 tablespoons of olive oil and heat up.
Grill chicken skewers 2 minutes on each side.
Transfer skewers on a baking tray, grill for 4 - 5 minutes. 
Combine 1 tablespoon honey and oil in the grill pan, coat on the skewers and place back in the grill.
Grill for another minute, turn if grill. 
Allow to rest and garnish with parsley. 
Enjoy hot or cold. 

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Recipe by Foodace

xoxo

Foodace Avocado and Egg Wraps

Whats not to love about avocados! They make good salad dressings, they are the good kind of fat; loaded with fibre, vitamins and super nutritious. Since embarking on my healthy lifestyle, avocado has become one of my favour things; it features in most of my meals. Here is one of them - avocado and egg wrap. This wrap can serve as breakfast, lunch or even dinner, which is it going to be? You decide. 

Ingredients required

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Serves 2 

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1/2 avocado

2 hard boiled eggs 

3 slices beef Pastrami

Handful spinach

2 tortilla wraps

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Instructions

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In a small bowl, mash up avocado and boiled eggs using a fork or mashing spoon. Season with a little salt and black pepper. 

Warm wraps for 3 - 5 seconds in a microwave

Place warm wraps on a chopping board, spread mashed avocado egg mix on the warmed wraps, then layer the pastrami and spinach.

Wrap up and enjoy.

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Recipe by Foodace

Foodace Spicy Puff Puff

Puff puff is one of the easiest Nigerian street snack to make. Originally made with simple ingredients; flour, sugar, yeast and water. However, you can tweak it by adding extras. I have so many recipes for puff puff, all are great. For this one, I added Foodace rocket chilli sauce, it made a huge difference. It was spicily delicious. Here is how to achieve this...

Ingredients

3 cups all purpose flour

1/4 cup sugar

1/3 cup Nido powdered milk 

Small nutmeg (grated)

1 teaspoon yeast

2 cups + 1/3 cups warm water.

1 tablespoon foodace rocket chilli sauce

Oil for deep frying 

Instructions

Heat up oven, just so it is warm. Turn off oven.

Combine all dry ingredients in a bowl, mix; then add water. 

Using hands, mix until well combined.

Cover with cling film, place in the warmed oven for 30 - 45 minutes.

After 45 minutes, the batter should look like popped bubbles. 

Add the chilli sauce and mix all well. Then heat up oil

Once oil is heated, scoop in puff puff dough one at a time. 

Fry in small batches, fry on both sides until golden brown.

Serve hot. 

Foodace Okra Stir Fry

Okra stir-fry is such an easy meal to prepare, with few ingredients yet tastes so great. This can be eaten on its own or paired with rice or even yam. I have tried it with rice and it was perfect. You can tweak it in ways that suit you and your family. If you are on a weight loss journey, this will be perfect meal to add on your meal plan. Here is my recipe...

Ingredients

3 handfuls okra (washed and cut)

3 tablespoons Nigerian stew

2 shallots (Sliced)

2 handful kale (washed and pat dry)

2 tablespoons Foodace rocket chilli sauce

1 knorr seasoning cube or salt to taste.

Instructions

Heat up stew and foodace rocket chilli sauce, add the sliced shallots.

Allow frying for 2 minutes.

Add the cut okra and knorr seasoning cube or salt; stir fry until okra starts to cook.

Throw in the kale, stir and allow cooking until okra is cooked to your satisfaction.

Turn of gas.

Serve hot or warm.

For Salmon

Ingredients 

2 salmon fillets

Black pepper

Salt

Olive oil

Instructions

Wash and pat dry fish with kitchen paper.

Season fish with black pepper, salt and olive oil.

Heat up a frying pan, place salmon fillets.

Grill for 4 - 5 minutes each side.

Turn off gas, allow to sit for a while before serving.

Serve with the Okra stir fry.

Recipe by Foodace.

Foodace Grilled Seabass

Ingredients.

3 sea bass (cleaned)

1 teaspoon fine sea salt

1 teaspoon soy sauce (or Liquid maggi seasoning, if you cannot find soy sauce)

1 teaspoon Black pepper

3 shallots (cut as in picture)

1 lime (sliced as seen in picture)

2 tablespoon Olive oil

Fresh thyme

Fresh rosemary

3 tablespoons Foodace rocket chilli sauce

Instructions.

Wash cleaned sea bass inside and out. Pat dry with kitchen paper.

Make three incisions on the fish, place on a baking tray or pan.

Sprinkle salt, pepper, rosemary, thyme, lime and shallots.

Mix soy sauce and olive oil, drizzle on the fish.

Leave to marinate for at least 30 minutes, in the fridge or just on top of the gas.

Pre heat oven 140c.

Place marinated fish in the oven, roast for 40 minutes. 

20 minutes into roasting time, bring out fish.

Using a pastry brush, coat fish with oil (oil in the roasting pan.) 

Place fish back in the oven.

30 minutes into roasting time, coat fish with the chilli sauce.

Place back in the oven, and allow roasting for the remaining time. 

Serve with plantain or vegetable.