Food recap of Christmasdays........and making memories.....!!

1st day of Christmas

Nigerian Menu....

We delighted in the cooking of my husband for 2 days He is such an great cook .Who bless his family with it every change he gets.

Entry

PEPPER SOUP

                          

Obe Ata
(Nigerian Pepper Soup) Preparation:

Method:

Chop the the fresh tomatoes and bell peppers. Add to a pestle and mortar and render to a paste. Soak the dried chillies in water for a few hours then transfer to a pestle and mortar and pound to a paste. Add 1 onion, chopped to this and render to a rough paste.
Cube the meat, add a little oil to a large pot or Dutch oven and add half the chilli and onion mix. Fry for a few minutes then add the meat and the remaining onion, roughly chopped and the Maggi cubes. Reduce to a simmer, cover and allow to cook until the meat is almost tender (about 30 minutes). Add a little water to the meat if needed.
Pour the blended tomato puree and red palm oil into your pot, bring to a boil and allow to cook for 10 minutes. Add the remaining chilli mix to the pot and continue cooking for a further 20 minutes. Season to taste and serve with rice.
 ( From this site )


MAIN

FRIED RICE

RECIPE:
rice
shrimp
chicken
mixveg
knor
butter
seasoning(curry, salt, pepper, thyme)


1) boil chicken with seasoning
2) in a non stick pot, melt butter while melting the butter add your seasoning,thyme and curry(the indian kind not the jamo kind), then pour in rice(you have to eye the amount to make sure the butter is enough, you dont want it to be too much just enough kinda stir fry the rice)
3)strain the liquid from the chicken that you boiled and add water to it, then pour it into the pot with the rice, let the rice cook,
4)fry your shrimp and cut the chiken into little strips
5) stirfry your mix vegies,
6) just before your rice is done cooking pour your chicken,shrip and mix vegies
7) let it simmer, you can opt to let it finish cooking in the oven,

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 fried rice.jpg (40.9 KB, 480x321 )

It was an very late dinner...In fact all our dinners because we did late sleep-in's and going to bed late in the midnight...Enjoying the Christmas atmosfere...Candles and trees singing carols and enjoying eachother to be home and have fun with.

2nd day of Christmas

OGBONO SOUP

Serves 4-6 people.


Ingredients

• 8 medium beef pieces
• 1 small smoked fish
• 6 oz. stock fish, pieces
• 1/4 cup ogbono, ground
• 1 cup palm oil
• 2 tablespoons ground crayfish
• 1 tablespoon pepper, ground
• 8 oz. bitterleaves, dried
• 2 Knorr or Maggi cubes
• Salt and spices to taste
• 7 cups water

Directions

1. Soak bitterleaves in hot water for 5-10 minutes. Drain and wash in warm water several times, kneading to remove some of the bitterness.
2. Season beef and stock fish with salt, spices, 1 Knorr/Maggi cube, and pepper.
3. Cook on low heat until juice dries up.
4. Add 2 cups of water and stock fish, and cook until beef and fish are tender.
5. Heat palm oil in another pot.
6. Stir ogbono into hot oil thoroughly to prevent lump formation. Add water as needed.
7. Add beef, and stir in stock. Keep pot uncovered.
8. Stir other Knorr/Maggi cube, 5 cups of water, smoked fish, and crayfish into ogbono. Reduce heat.
9. Add bitterleaves, let simmer for 5-10 minutes, and remove from heat.
10. Serve with pounded yam, amala, garri, or eba.
    

With EBA  ( Cassava Dumplings)

Eba/Gari (fried, grated cassava) 

Serves four

Ingredients

4 cups gari* (fried, grated cassava)

8 cups water

Equipment

mortar and pestle, blender, or food processor

spatula or spoon for stirring

skillet or kettle

bowl

Preparation

1. Bring water to a boil in skillet or kettle
2. Pour boiled water into mortar or bowl
3. Sprinkle gari into the water until it forms a heavy paste
4. Pound the paste in a mortar with pestle or in a blender to the consistency of soft dough
5. Serve with okra soup or egusi soup

3th Day of Christmas

Now it was my turn....., and i had two great asistance

On request the kids ( my daughter) wanted beautiful decorated plates and different courses.......is an pitty i could not make pictures.....!!

( The pictures i show you overhere are all googled and similar how it looked and the recipies we used) Forgive me for not translating the recipie's . My time start getting limited...leisure christmas time is over the week started again...LOL....But to give you an idea and i know some of you will use an translator online....

Entry ( was my sons responsibility and made by him)

Garnalenspiesje met chilisaus ( Shrimps with chilisaus)

• Ingrediënten: basterdsuiker, chilipoeder, garnalen, gezeefde tomaten, kerstomaatjes, knoflook, koekkruiden, rode peper, uien

Ingrediënten voor 8 hapjes:

• 500 g gekookte cocktailgarnalen
• 200 g cherry-/kerstomaten
• 8 spiesen of houten satéprikkers

Voor de chilisaus:

• 1 ui
• 2 teentjes knoflook
• 2 rode pepers
• 1 eetlepel olijfolie
• 1 eetlepel chilipoeder
• 1 theelepel koekkruiden
• 1 pak gezeefde tomaten (500 g)
• 1 eetlepel bruine basterdsuiker

Bereiding:

1. Laat de garnalen ontdooien.
2. We beginnen met de saus. (Dit kan ook een dag van tevoren). Pel de ui en teentjes knoflook en hak ze fijn. Halveer de pepers en snijd ze zonder zaadjes fijn.
3. Verhit de olijfolie en fruit hierin de ui, knoflook en peper 3 minuten. Voeg chilipoeder, koekkruiden, gezeefde tomaten en bruine basterdsuiker toe.
4. Breng dit aan de kook en laat 10 minuten zachtjes inkoken. Laat de saus afkoelen.
5. Halveer de tomaatjes. Rijg ze afgewisseld met garnalen aan de spiesen. Leg deze op een schaal. Serveer de chilisaus er apart bij.

Tips:

Vervang de cocktailgarnalen eens door blokjes tonijnsteak. Deze blokjes dienen vooraf geroosterd te worden.

Een knoflook-kruidensausje van milde kwark met geperste knoflook, peper, zout, gehakte tuinkruiden zoals peterselie en bieslook is er ook heel lekker bij.

MAIN

Rollade met groenten en pistachenootjes

• Categorie: Bijgerecht, Hoofdgerecht, Vlees

• Ingrediënten: champignons, jeneverbessen, laurier, mosterd, pistachenootjes, runderrollade, spruitjes, vleesbouillon, witlof

Ingrediënten voor 4 personen:

• 1 runderrollade van ca. 750 gram
• zout en versgemalen peper
• 50 gram boter
• ¼ liter vleesbouillon
• 1 eetlepel grove mosterd
• 1 laurierblad
• 6 jeneverbessen
• 500 gram spruiten
• 250 gram champignons, in plakjes
• 250 gram witlof, in lange repen
• 50 gram gepelde pistachenootjes
• aluminiumfolie

Bereiding:

1. Bestrooi de rollade met zout en peper.
2. Verhit 25 gram boter in een braadpan en braad de rollade rondom aan.
3. Giet de bouillon in de pan. Voeg mosterd, laurierblad en jeneverbessen toe.
4. Temper de hittebron en braad de rollade in circa 25 minuten niet helemaal gaar.
5. Laat de rollade afgedekt met aluminiumfolie rusten voor u hem in plakken snijdt.
6. Kook de spruiten beetgaar.
7. Verhit de rest van de boter in een koekenpan en bak de champignons snel lichtbruin.
8. Schep de champignons uit de pan en bak de witlof enkele minuten in het achter­gebleven braadvocht.
9. Meng spruiten, champignons en lof. Bestrooi met pistachenootjes.
10. Verdeel rollade en groenten over de borden.
11. Giet het braadvocht in een kom en serveer apart.
    

This was the vegetable side dish i choose instead of the brussels sprout above.

Sperziebonen met hazelnootboter ( instead of hazelnut i used almonds)

• Categorie: Bijgerecht, Vegetarisch

• Ingrediënten: bieslook, citroensap, hazelnoten, peterselie, roomboter, sperziebonen

Ingrediënten voor 4 personen:

• 25 g hazelnoten
• 2 takjes verse peterselie
• 10 g verse bieslook
• 30 g zachte roomboter
• 1 theelepel citroensap
• zout, versgemalen peper
• 600 g sperziebonen

Bereiding:

1. Hak de hazelnoten fijn en rooster deze in een droge koekenpan goudbruin. Was en hak de peterselie en bieslook fijn. Roer in een kom de zachte boter met de hazelnoten, peterselie, bieslook, citroensap, zout en peper tot een romige notenboter.
2. Maak de sperziebonen schoon en was ze. Kook de sperziebonen in een pan met ruim kokend water en zout in ca. 10 minuten beetgaar.
3. Giet de sperziebonen af, doe de sperziebonen in een schaal en schep er kleine klontjes hazelnootboter door.

The kids love this better and the vegetable fits

Our other dish with rice

Yushing pork is both an ordinary, affordable dish and a long-time classic of Sichuan cuisine. Its popularity and great taste matches that of Kong Pao chicken. Sichuan Hotel's Prince Gong's Palace branch, a restaurant known to offer authentic Sichuan cuisine, is promoting dishes made in Yushing style throughout June.

Literally, Yushing (yu xiang) means "fish fragrance". It is believed that the chef uses a number of seasoning ingredients, such as spring onion, garlic, ginger, white sugar, vinegar, yellow rice wine, and natural honey, to produce a fish fragrance in the pork slice dish. But according to Yu Jianmin, executive chef at Sichuan Fandian, when the cuisine was invented, there was actually fish in it.

Legend has it that a Sichuan granny in the early 20th century was making a jar of chili sauce when some dried fish hanging nearby accidentally fell into the same jar. The granny used the finished chili sauce to fry pork and found it tasted really good. After that the dish became famous in Sichuan.

The dish tastes sour, sweet, and slightly spicy, with a rich taste and fragrances of onion, ginger and garlic. Yu rates it as both a common and complicated dish, because making it involves a dozen seasoning ingredients.
( out of this site) 

This english website i found with the Surinam marinade and i believe above dish has similarities with it and mine looked just the same

Surinam Chinese Marinade Recipe

We use this lovely and simple Surinam Chinese marinade for a Surinam pork recipe called "Losie Agoe Metie". This marinade recipe is good and simple, and will actually taste good on all kinds of meat. 

Marinade Ingredients
For marinating a 5 to 7 pounds cut of Surinam roasted pork the marinade recipe ingredients are as follows:

1.5 cups

2 teaspoons

6 teaspoons

8 cloves

Sweet Soy Sauce

Ginger Powder

"Snees Poeirie" (5-Spice Powder)

fresh Garlic, flattened and finely chopped (or 2 tablespoons of garlicpowder)

The above quantities will yield about 2 cups of Surinam Chinese Marinade. Preparation of the Marinade
To make this Losia Agoe Metie marinade is easy:

-	Put all marinade ingredients together in a bowl;
-	Mix ingredients thoroughly;
-	Add the Losie Agoe Metie marinade to the meat;
-	That's it!

Surinam Pork Roast

In Surinam this pork roast is called "Losie Agoe Metie". My friend Edgar traditionally makes it on Christmas Eve. Everybody who comes around has to taste it.   And Brada! - it tastes góód!

This above recipie made me remember my Grandmothers cooking....I have also some chinese roots her grand father came to settle in my birth country of Surinam.

What is Christmas without our memories....On those days we think back and make our own memories....

Yesterday we took out also some "china" i got from her and even eat out of them when i was an child......

What an celebration it was yesterday.......I know she is laughing from above where she is celebrating with Jesus this Christmas........

And the last course but not least was my daughters favorite and her handwork....

Cupid’s Cups

2 c. Boiling Water

2 pkg. (3 oz) Strawberry Jello

1 1/2 c. Cold Water, divided

Ice cubes

1 c. Thawed Cool Whip

Add 1 c. boiling water to 1 pkg. Jello. stir until  dissolved, stir in 1 c. cold water, pour into glasses or cups. Refrigerate 1 hour or until firm. Meanwhile, add remaining boiling water to remaining Jello, stir until dissolved. Add enough ice to the remaining cold water to measure 1 cup. Add to Jello, stir until thickened. Stir in Cool Whip, spoon over Jello layer in glasses. Refrigerate 3 hours or until firm. Decorate if desired.