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 )
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,
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.
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)
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.
Verhit de olijfolie en fruit hierin de ui, knoflook en peper 3 minuten. Voeg chilipoeder, koekkruiden, gezeefde tomaten en bruine basterdsuiker toe.
Breng dit aan de kook en laat 10 minuten zachtjes inkoken. Laat de saus afkoelen.
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.
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.
Maak de sperziebonen schoon en was ze. Kook de sperziebonen in een pan met ruim kokend water en zout in ca. 10 minuten beetgaar.
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:
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.
<bgsound src="midi/12DaysOfXmas.mid" loop=infinite> If the song does not automatically start, click here to play the MIDI file
On the 4th day of Christmas my true love gave to me...
Four Calling Birds
The Four Gospels:
1) Matthew,
2) Mark,
3) Luke,
4) John
Which proclaim the Good News of God's reconciliation of the world to Himself in Jesus Christ.
The Lord your God turned the curse into a blessing for you, because the Lord your God loved you.Deuteronomy 23:5
I do not nullify the grace of God.Galatians 2:21
We come into your presence, O God, seeking peace that surpasses our human understanding -- peace that only you can give. Temper our impatience with ourselves and others by the miracle of your grace. Amen.
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QUOTE from LYSA TERKEUST!!(from " A MESS") I'm convinced there's a reason the first four letters of Messiah spell mess. We need Him. Only the Messiah can take our mess and turn it into a untangled message of hope, forgiveness, and ultimately love.
ALOT OF PRAISE @ WORSHIP SONGS FROM MY BIRTHCOUNTRY
fried rice.jpg (40.9 KB, 480x321 )
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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.
Surinam Pork Roast
Romans 12!
