Food

FISH AND POTATO PORRIDGE FOR KIDS

In today’s article, I will be discussing on how to make “Fish and Potato Porridge For Kid”
Why Potatoes Are Good For Kids
Compared to rice and pasta, potatoes gives you a bigger bang for your buck in terms of healthy nutrition, it contains Carbohydrates and it also helps both brains and bodies and is the main source of energy for growth and sports.
It has Vitamin B, Which helps your body put carbs to work, providing energy and staying healthy, Vitamin C Essential for healthy skin, bones and hair.

POTATOES ARE NOT FATTENING

Potatoes are naturally fat-free; it’s what you put on top of them that may need to be enjoyed in moderation.
If you’re looking for lower-cal, lower-fat potatoes recipes
POTATOES ARE SATIATING

Kids get hungry so fast, so they need quality foods that will help them feel full and provide the energy they need to keep going. This is where Potatoes comes in!
Therefore, Nutrients really play an important role in the development of our body. Without proper nutrient, it really becomes difficult for us to survive. Food rich in carbohydrates, proteins, vitamins and minerals is really necessary to be a part of the diet. A diet containing all the nutrients in the proper amount is known as a balanced diet.

WHY IS FISH GOOD FOR KIDS?
Fish has a lot of high-quality protein, iron, and minerals. Some varieties (like salmon, anchovies, and sardines) contain omega-3 fatty acids, which are good for heart health and developing brains. Some (like salmon) even contain vitamin D, which can be hard to get through food.
Fish is rich in protein, the nutrient the body needs to build strong healthy muscles and bones as well as to help repair the scrapes and scratches that are part and parcel of growing up. Protein is needed by every part of the body, skin, hair, nails, heart, lungs as well as muscles and it is a vital nutrient for healthy development. Children need to eat protein food at lunch and dinner and fish can be a very healthy choice for them.

For the full article, kindly visit the link below http://www.foodieafricana.com/2017/08/fish-potato-porridge-kids

 

 

Food

BASMATI JOLLOF RICE AND CHICKEN

When you hear the name Basmati Rice what comes into your mind? I’m sure by now you are reasoning why basmati rice and what is it all about? Not to worry, it’s nothing bad.

WHAT IS BASMATI RICE?

Basmati rice is one of the best known varieties of rice we have out there. The word “basmati” comes from the Sanskrit word “vasmati” which means “fragrant” or “aromatic.” Long-grained, extremely aromatic, with a light nutty flavour, basmati is mostly grown in the north of India and Pakistan, mainly using traditional growing methods. It is quite similar to long grain parboiled rice in terms of nutritional content but basmati rice is a soft rice variety hence if you try to prepare it with the method detailed for other Nigerian rice recipe, it will become disastrous!

3 PERFECT TIPS FOR BASMATI RICE

  1. You have to use the best quality Indian or Pakistani basmati rice, personally i used Tilda, but there are several other good quality brands available also.
  2. Rinse the rice with clean water, the water most not necessarily be clean like when rinsing Japanese rice. The essence of rinsing it is to get rid of some starch and to avoid sands as well. After that add little salt to the rice in the pot, before adding water for cooking. This method helps the salt absorb into the rice grains. Do not add salt after the rice is cooked, as your rice can taste salty.
  3. Use a tight fitting lid, or ideally, use aluminium foil, crimped tightly over the top of the sauce pan to make a good seal, so evaporation does not take place. The tightly covered pan lets the rice steam perfectly.
  4. I must say this, If you are to use basmati rice when preparing large quantities of rice, and add little water. It is safer to cook the rice in small batches in order to avoid it from becoming too watery. But if you still wish to cook it all at once, just add small amount not too much water when cooking ( what ever that comes out of it is all on you Lol)

follow the link below for the full article

http://www.foodieafricana.com/2017/07/basmati-jollof-rice-chicken/ ‎

 

Food

QUICK PASTA WITH VEGETABLE SAUCE

 

Pasta is generally a simple dish, but it comes in many varieties due to its versatility. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste, color, and texture. When choosing which type of pasta and sauce to serve together, there is a general rule regarding compatibility. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pasta.

Talking about Thicker and Chunkier Sauces, they have the better ability to cling onto the holes and cuts of short, tubular, twisted pasta. The extra sauce left on the plate after all of the pasta has been eaten is often mopped up with a piece of bread.

In cooking terms, a sauce is liquid, cream or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. A sauce is a French word taken from the Latin salsa, meaning salted.

So in today’s article, I will be discussing on how to make a quick pasta with a vegetable sauce. You know, each traditional pasta dish is defined by a specific kind of pasta, a specific cooking style and a specific sauce or condiment. There are a large number of evolutions and variants of the traditional dishes. Pasta is also often used as a complementary ingredient in some soups, but these are not considered pasta dishes.

This tomato sauce comes together quickly and beats bottled sauce by a mile with less fat, less sodium, and more flavor.

Sit tight and relax while we move on to the article.

 

RECIPES

  1. 3 canned plum tomatoes (peeled)
  2. 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  1. 2 teaspoon chopped fresh basil or parsley
  2. 1 clove garlic (minced)
  3. 6-ounce medium shell pasta
  • ½ cup frozen green beans
  • 2/3 cup frozen corn
  1. 1 tablespoon crumbled feta cheese
  2. ¼ cup sweet red pepper (well seeded and chopped)

 

PROCEDURES

  1. In a clean food processor or blender, add together the tomatoes, lemon juice, and the olive oil, process all till they become smooth.
  2. Now is the time to add the garlic, the basil or parsley, process them using the turn on/off button just until the mixture is well combined, set aside.
  3. In a clean large saucepan of boiling water, cook the pasta for about 5minutes, when this is done, add the green beans and cook for 2minutes, after that add the corn and pepper and cook for 1minutes or till the pasta is well cooked and all other vegetables added are crisp-tender.
  4. Drain well and transfer it into a large bowl (remember anything you are using in cooking must all be washed and clean to avoid sands in the meal).
  5. Add the tomato mixture and the feta cheese, toss to combine. After that, it is ready for consumption.

SERVINGS PER RECIPE: 2

HINT

This dish can be packed in an airtight container and served cold as a pasta salad. This pasta dish can be accompanied with Garlic Bread Sticks and Melba Toast, in order to give it a savory taste.

 

Enjoy This Mouth Watery Dish! Happy Cooking. See You All Next Week

Don’t Forget to Visit Our New Website www.foodieafricana.com

Enjoy Your Weekends.

Food, Soup, Soup

EFERE INE (NATIVE FISHERMAN SOUP)

Hello esteemed readers, welcome back.
I will be delving back to the Efik Dishes in today’s article. Sit back and relax while i take you down to it.

Efik dishes are mainly foods from the rivers that characterize their very existence. All Efik clans and sub-clans are located by river banks or creeks and so their nutritional culture derives from the seas. Their source of protein is mainly from the fish though most times from meat captured both from waters and forests. The fish sources range from shelled fishes of all kinds including periwinkles, mussels, oysters and clams; crustaceans like shrimps, lobsters and prawns, to a variety of species of fish like catfish, flatfish, scaled fish and the like
This soup is a creation of a fisherman (Oko Iyak) in the creeks. Ine is a shack where the fishermen stay while on their fishing expedition. These men could leave their homes for several weeks at a time. They usually stay to smoke some of the fish and shrimps in preparation for the market. Out there, they survive on sea food.
Though it does not really matter the kind of fish you use, be it cat fish, crocker or so as long as it is fresh fish. Like mine I used the Shinny nose type of fish (Edeng). This is the king of all fishes (Obong Iyak) for we Efiks. according to some, this fish was eaten by the affluent back in the day. It was expensive and very scarce unlike the cat fish (Inanga) that was a staple in most houses. Edeng is still expensive and usually sells out fast. My mom grand mom spent most of her at the beach (Esuk) in the village when some fishermen docked with the day’s catch. She would buy some and bring back home each time I go visiting she would then prepare this soup for all to eat. The price usually doubles at the fish market in Calabar.

RECIPES
i. Shrimp (Ndek Obu)
ii. Shinny Nose Fish (Edeng)
iii. Clams (Nkob)
iv. Fresh Pepper (Ndek Ntokon)
v. Onions (Oyim)
vi. Fresh Curry Leaf (Iko)
vii. Water for steaming and cooking (Mmong)
viii. Crab (Nkongo)
ix. Perewinkle (Usosioho Mfi)

PROCEDURES

1. Cut the fish in medium size, ensure to remove the fins and the gills, after that wash it with clean water before using hot or warm water to wash it thoroughly and rinse with clean water before adding it to a clean sauce pan.

2. Finely clean up the shrimp and clams for free eating, wash and add in the sauce pan of the fish then season with pepper, onions, salt, after that steam for about 5minutes. After that remove from heat. Separate the broth and set aside.

3. Heat the palm oil for about a minute or less, add the fish into the hot oil, add more pepper, clams and shrimps, then add the broth and allow to simmer for 5minutes.

4. If the broth is not enough add some more water or little water depending on the quantity you need. Taste to know if the seasonings are enough, if they are not add more pepper and salt to taste. But if the taste is ok allow it. After this, add a stem of Iko (fresh curry) for the aroma. Iko is fantastic aroma for sea food dishes.

Hint:

You don’t need too much water in this soup. The idea is for the person eating it to be able to grab chunks of fish and other sea foods for every ball of eba. that is the only way you can enjoy it.

Efere Ine is simple to prepare. You basically just need fresh fish, palmoil and your spices. Or you can throw in whatever seafood that you fancy.

Happy new month all. see you next week.

Dessert, Food, Snacks

RICH CHOCOLATE PUDDING

What do we mean by the word chocolate pudding?

When we call the name chocolate puddings it simply means, a class of dessert with chocolate flavors. There are basically two types of chocolate puddings.
1. Boiled and Chilled Dessert version. Has the texture of a starch and custard, and it is mostly eaten in Canada, South-East, U.S and in Sweden.
2. Steamed/Baked version. This has a texture of a cake and it is popular in the U.K, New Zealand and Australia.
Chocolate pudding is a relatively light dessert in comparison to others.
Chocolate puddings are usually made with milk, sugar, flavored with vanilla and chocolate. It is thickened with corn starch or flour. But most people prefer using egg in making their chocolate puddings. Let me show us how to make this dessert without add egg to it.
Here is a creamy dessert that tastes sweet on the lips but it won’t cling to your hips. Lol! For a slimmer pudding, replace the low-fat milk with slim-milk. You can as well replace the sugar with honey.
NUTRITIONAL FACTS:
Calories 192
Calories from fat 6.2g (29%)
Total fat 129
Saturated fat 3.7g (26%)

RECIPES
i. 6 strawberries for garnishing (optional) 2 cups low fat milk (1%)
ii. 2 tablespoon of sugar or honey
iii. 1 tablespoon corn starch
iv. 1 tablespoon cocoa
v. 1 teaspoon vanilla
vi. 1 square (1ounce) semi sweet chocolate (finely chopped)
vii. 1 banana for garnishing (optional)
viii.
ix. 1 cup non-fat whipped topping for garnishing (optional)

PROCEDURES
1. In a medium clean sauce pan, whisk together the milk, sugar or honey, corn starch and cocoa until the blend well. Then whisk over medium heat until the mixture comes to a boil.
2. Get the sauce pan off the heat, stir in the chocolate, over a low heat slowly bring the mixture to boil. Stir continuously and allow it to boil for 2 minutes before adding the vanilla. Stir again.
3. Spoon in the puddings into four 6 ounce dessert glasses or custard cups, cover it with a plastic wrap (be sure that the plastic touches the surface of the pudding to prevent a skin from forming).
4. Refrigerate it for at least 1-2 hours or until it becomes well chilled, then serve it.
To enjoy this dessert, you need to serve it well garnished with banana, whipped topping and strawberries (though it is your choice to choose what to serve or garnish it with).

N/B:   SERVINGS PER RECIPE: 4

Food

CREAMY PEPPER DIP

                                      OUR SPIRITUAL FOOD
“LOVE THE MEASUREMENT OF YOUR SPIRITUAL MATURITY”
Your maturity as a Christian is measured by the love of God that you express to others.
The new creation is created to love not to hate. You can only give what you have and the more you have a thing, the more you give. So therefore learn to love and give more often than you receive.

Hello again, I am back. Now let’s get on with today’s article.
Today’s article is on “CREAMY PEPPER DIP”.
The key to a delicious low- fat dip is switching from high fat cream cheese and yogurt to non-fat versions. Now when I am preparing this dip I love it with fresh cut red peppers, carrots and celery. Most times I use broccoli as well. This is one dip I just get addicted to most of the time. You too can give it a try. Stay back and relax while we get it going.
THINGS YOU NEED KNOW ABOUT CREAMY PEPPER DIP
Creamy Pepper Dip’s Standard Recipes contains 105 calories from 10g fat (58% of calories). While it’s Fat Make Over contains 100 calories from 1.8g fat (16% calories).
NUTRITION FACTS
1g Protein
4% Vitamin A
10% Vitamin C
2% Calcium
5g Carbohydrate (2%)
5g Cholesterol (2%)
Remember the amount per-serving is 105 calories from 58-60 percent daily values are based on a 2000 calorie diet. Your daily values may be higher or lower, it all depends on your calorie needs. All set now down to the main biz.

RECIPES
i. 1 red onion (well chopped)
ii. 2 teaspoons olive oil
iii. ¾ cup drained water
iv. Packed chopped roasted red peppers
v. 3 ounces non-fat cream cheese
vi. 6 tablespoons non-fat plain yogurt
vii. 2 tablespoons fat-free Italian dressing.
viii. 2 carrots (not necessary needed)
ix. Celery (for garnishing)

 

x. 2 cups mayonnaise

xi. 1 cup buttermilk

xii. 2 teaspoons garlic salt

xiii. Assorted fresh vegetables (for serving)

xiv. Ridged potato chips

 
PROCEDURES
1. In a clean small no-stick skillet oven, set a medium-high heat and sauté the onions in the oil for 6-8 minutes or till it becomes tender.
2. Transfer it to a food processor and add the peppers, cream cheese, yogurt, mayonnaise, buttermilk  and carrots and dressing.
3. Process until they become smooth, after that transfer into a clean serving bowl, cover it and refrigerate for at least 1 hour before serving it. While serving you can add the celery (if you want)
This Makes 8 Servings

Serve with any vegetables or with potato chips.
Well done, that’s it. You are there! Enjoy your dip. Till next Thursday.
This is where I drop my pen. Bye for now.

Food

ONUNU (RIVERS STATE POUNDED YAM AND PLANTAIN)

Today on the blog is “ONUNU”.

Onunu is another delicacy from
Rivers State. What i love about it is the way it is prepared. What i mean there is, we all know pounded yam right? I’m sure we do, but this one is yam pounded with boiled plantains and then finished off with Palm oil and fresh pepper, that is if you wish to add it.

Onunu mostly is served with a spicy fish pepper soup. But i just decided to prepare this recipe alone for this post, to showcase Rivers State Rich delicacy and surprisingly, it came out just as expected, though it’s served with native soup. To me, based on my own findings and practical Onunu can as well be served with any local soup of your choice, it must not be basically with fish pepper soup.

RECIPES NEEDED
i. Yam
ii. Ripe plantain
iii. Palm oil
iv. Fresh pepper (optional)

PROCEDURE
1. Slice the yam, wash it thoroughly and boil, when it is cooked, about half way, add the ripe plantains.

2. If you follow the steps, You will be amazed that you will enjoy it in a 70- 30% ratio of yams to plantain. Before you pound it, be certain that both the yams and the plantains are well cooked (soft). Then bring it down

3. In a clean mortar and pestel, Start pounding the yams first because of its pulp and stretchy nature, as soon as it starts getting smooth, add the plantain. You know since it’s a traditional food you need do it the traditional way.

N/B: Tho we are in modern day i so i will advice you to go for a food processor where you have the hook/blade or even a hand mixer, instead of a mortar inorder to save yourself from the trouble of having to pound yourself.

* Which ever one you choose to use is up to you, but remember to first pound the yams to a pulp, before the plantains, after that finish it off with the dough tool.

4. Once both Recipes is in a smooth consistency, add the amount of fresh pepper you want (that is if you wish to add it this is the time to add it, before the oil). Now add little palm oil, while the mash is still hot, so it can take away that curdling taste of the palm oil.

5. Finish off the pounding, until the palm oil is well blended, now changing the colour to yellow and that’s it, you finally have Onunu on your table ready for consumption. It is very sweet, the way the plantain is mashed with the yam.

Happy Cooking!!! Thanks for your time see you all next week! Happy Easter In Advance

Food

RECIPES OF MACARONI SALAD

OUR SPIRITUAL FOOD
The Blessings And Privilege Of Prayer And he spake a parable unto them to this end, that men ought always to pray, and not
to faint (Luke 18:1).

The victorious and triumphant life, which is God-ordained, and His will for you in Christ, isn’t really possible without prayer.The Bible
says, “…The effectual fervent prayer of a righteous man availeth much” (James 5:16).

Hello Readers! Welcome back to today’s article that is on “Macaroni Salad”.

Macaroni salad as the name goes, is a type of pasta salad, usually served cold, made with cooked elbow macaroni and mostly prepared with mayonnaise.

it is often served as a side dish to barbecue, fried chicken, or other picnic stylish dishes. Such as any dish be it national or regional variations abound, but mind you, generally it is prepared with raw
diced onions, dill or sweet pickles, celery and seasoned with salt and pepper as well.

BRIEF HISTORY
In Australia, and in New Zealand it is commonly known as pasta salad which is made usually with cooked shell pasta pieces and it is the ones from supermarket.

Then In Philippines, macaroni salad is what it is known as, where by it has a mildly sweet flavor. Chicken is more often
used in the dish. It is served in parties and important gatherings.

Also In Puerto Rico macaroni salad mostly contain mayonnaise, mustard, can tuna or bits of spam ( so to say), onions, Cubanelle peppers and pimentos.

Lastly In Hawaii which is located in the United States, macaroni salad is a popular staple in plate lunches. I am sure you wouldn’t miss it for anything?
Now we head into the main post which is Recipes and Steps in preparing this dish.

RECIPES
i. Dry elbow macaroni (quantity of your choice), ensure to rinse, cook and drain out the water.
ii. 1/3 cup diced celery
iii. Minced red onion, (soaked in
cold water for 5 minutes, then drain)
iv. 1 tablespoon minced flat-leaf parsley
v. 1/2 cup diced vine-ripened tomato (it’s optional)
vi. Mayonnaise (to your taste)
vii. 3/4 teaspoon dry mustard
viii. 1 1/2 teaspoons sugar (you can use your own measurement)
ix. 1 1/2 tablespoons cider vinegar
x. 3 tablespoons sour cream
xi. Kosher salt, (to taste)
xii. Freshly ground black pepper.

PROCEDURE
1. Wash the macaroni into a clean sauce pan and place on heat, when cooked well, remove from the heat and then drain out the water.
2. In a clean large bowl, combine the macaroni, celery, onion, parsley and the tomato.

3. In another small clean bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour
cream and salt properly. Pour the dressing over the salad and stir to combine. Add salt, pepper and any other thing you wish to add to taste. After that you are free to Serve yourself.

N/B: You can Store the remainings while covered in the refrigerator, for up to 3 days.
.
This is where i draw the curtains for the week! See you all next week, I’ll be back with Food Update On Monday!
Happy weekend in advance, have a great weekend

Food

RECIPES OF OFADA RICE AND SAUCE

OUR SPIRITUAL FOOD
“YOUR SPIRIT—THE CORE OF YOUR NATURE”

For with the heart man believeth unto righteousness; and with the mouth confession is made unto salvation (Romans 10:10).
“Heart” in the above verse refers to the human spirit; that’s the core of your nature the real you.
You’re a spirit being.

This is why you have to nurture and develop your spirit, because it’s through your spirit that you make contact with God.

Welcome back, how has the week been? Hope great?
In today’s article i will be discussing with you all on a dish called “Ofada Rice”. Sit back and feel at home while i proceed.

Ofada rice as the name goes is a name for a heritage variety of rice mostly grown in south-west Nigeria. It is grown exclusively in Ogun State, a state in Southwestern Nigeria.
Ofada Rice was named after the town Ofada in Ogun State. This dish are mostly blends, and are not indigenous to Africa, and are often served with a vegetable stew. But the preferred stew for the ofada rice is Ayamase Stew.

OVERVIEW
Ofada rices are mostly blends, and usually contain Oryza glaberrima (African rice) as well as the more common Oryza sativa Asian rice, and may be categorized as either brown/red Ofada or white Ofada
on the basis of unmilled seed colour.

Grain size, shape, and shade vary.
Ofada rice is unpolished. As African rice is more difficult to mill and polish, some or all of the rice brand is left on the grain, strengthening the flavour and making it more nutritious.

Brown ofada rices are often very highly aromatic, whereas white
ofada rice is typically non-aromatic. They are also known for swelling in size when cooked. It is sometimes processed using fermentation, which adds an aromatic quality to the product.
it is sometimes served at classy parties.

HISTORY
Ofada rice has been grown in Ogun State since the 1940s. It is not indigenous to Africa. It was said to have been smuggled by a soldier into Nigeria when the soldier returned from Asia and
planted the rice in Ofada.
The starch in Ofada rice can be used in pharmaceutical delivery.

RECIPES
i. 4 Cooking Spoons of Palmoil
ii. 8 or more Red scotch bonnet pepper(Ata rodo)
iii. 1 Green bell pepper
iv. 2 Heaped tablespoon of Locust beans (Iru)
v. 500g Assorted meat
vi. Crayfish: 3 tablespoon (Ground)
vii. 1 Red Onion
viii. Seasonion Cubes (to taste)
ix. 500g Ofada Rice
x. 3 (Red Bell pepper a.k.a Tatashey)
xi. Salt to taste
xii. Water (for preparation)

PROCEDURES
1. Wash the Assorted meat with
clean water and dice into small bits, then place in a medium sized pan. Add the seasoning cubes, salt and pepper to taste, add well chopped onion and 2-3 cups of water. Allow to cook till tender for about 30 mins. Set aside.

2. Deseed the Red bell
Pepper and the Red Scotch Bonnet, Wash them thoroughly with clean water and place in a blender. Blend partly rough.

3. When that is done Pour the pepper puree in an empty sauce pan, cook till all the liquid evaporates leaving the puree a well concentrated puree. Then Set aside.

4. Before you cook the Ofada rice, remove the stones from it, Wash the sorted rice severally with clean water and place in another clean sauce pan. Add some water just enough to cover the rice. Parboil it for 10 mins and sieve it out into a clean bowl.

5. Wash the parboiled rice with clean water and turn it back into the sauce pan. Add enough water to carry it to be well cooked and soft, add some salt and place back on heat.

That’s it with the Ofada rice. Now lets see how we can make the sauce!

6. In a clean empty medium sized pan, Heat the palmoil for about 10-13minutes (this process is called and known as the bleaching process). Bleaching is best done in a well ventilated kitchen. ( mind you the oil must not be too bleached because bleaching oil is not good for the health and it is not advisable).

7. Now Add the pepper puree and Iru, stir fry for 5 minutes, Add the assorted meat stock, seasonings cubes, salt, pepper, including
the Crayfish (Whole and ground). Taste to see if you need some more salt etc if yes add to taste, then Stir and cover it. Reduce the heat and allow to simmer for about 15 minutes. Before bring it down.

Serve With The Ofada Rice Or Serve With Pounded Yam!

Food

THICKENED BOILED EGG CUSTARD

OUR SPIRITUAL FOOD
Today’s message talks about our spiritual reservoir. Your reaction to challenges and adversities of life will be to the extent of the Word of God you have inside you; the reservoir of the Word that’s stored up in your spirit.
In the day of crisis, you’re to pull from that reservoir of the Word
in you.

Hey There!
My ardent Readers, i welcome you all to this weeks edition of #FoodSegment #FoodRecipes. Before i proceed, let me quickly apologize for now publishing any article for 2 Thursdays’ now.

Lets move to today’s article, i will be teaching us how to make “Thickened Cooked Egg Custard”. The Mixtures of milk and eggs thickened by heat have long been part of European cuisine, since at least Ancient Rome.

Custards baked in pastry ( custard tarts) were very popular in the Middle Ages, and are the origin of the English word ‘custard’: the French term ‘ croustade’ originally referred to the crust of a tart, and is derived from the Italian word crostata, and ultimately the Latin crustāre.

Now in modern times, the name ‘custard’ is sometimes applied to “starch thickened” preparations like blancmange and Bird’s Custard.

And it is referred to as a wide variety of thickened dishes, inorder words, the word “custard” (crème moulée, in French), refers only to an egg thickened custard.

Now lets, see the Recipes and Process needed in making this Delicious Come alive. Sit back and relax while i keep it Straight.

RECIPES
i. 1 tablespoon cornstarch (optional)
ii. 1/4 teaspoon pure vanilla extract
iii. A Pinch of salt
iv. Homemade whipped cream (for garnishing)
v. Freshly ground nutmeg, (also to be used for garnishing)
vi. 2 cups whole milk
vii. 1/2 vanilla bean, (well scraped and Sliced)
viii. 3 egg yolks
ix. 2 tablespoons granulated sugar

PROCEDURES
1. In a clean mixing bowl, mix together the milk, vanilla beans, and the vanilla bean pod in a very heavy saucepan. Place on medium
low heat until the milk becomes hot and then bubbles starts forming around the sides of the pan.

2. Meanwhile, in another medium mixing bowl, whisk the egg yolks until frothy. Then add the sugar,
cornstarch (if using), and salt and then continue stirring until well combined and a lighter yellow
color shows up. Stir in a cup of the hot milk into the egg mixture and beat to be well combine.

3. Pour in the tempered egg mixture back into the remaining milk in the saucepan. Reduce the heat to medium-low and then cook the custard, by stirring frequently for about 15-20 minutes or less, until well thickened.

4. Keep a close watch over it, and stir constantly towards the end to make sure the eggs don’t become overcooked. After that, Remove the saucepan from the stove/gas or whatever medium you are to use.

5. Whisk in the vanilla and stir the custard for another 2minute or so to release out some of the heat. Now Allow it to cool, when it gets cool, Serve at room temperature or refrigerate (depends on how cool you want it, but i would prefer for it to be a little warm).

Do not forget to Garnish it with lightly whipped cream and freshly ground nutmeg! Happy Cook!

Isn’t that easy to make? Have you ever tried this meal? Now it’s time to give it a shot. See you all next week. Happy weekend!