John Myers
Awọn akoonu
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eroja
Pumpkin bread:
For the source piece:
- 80 g Wolinoti kernels
- 60 g Awọn irugbin ẹfọ
- 140 ml Omi tutu
Fun esufulawa:
- 350 g Elegede puree
- 700 g Iyẹfun alikama iru 550
- 12 g Iwukara alabapade
- 15 g iyọ
- 20 ml Epo elegede
- 1 fun pọ Nutmeg
Sweet potato soup with shrimp and pineapple skewer:
- 1 PC. Alubosa
- 2 PC. Awọn eso adun
- 2 Ika ẹsẹ Ata ilẹ
- 1 PC. Ata ata
- 5 tbsp Rapeseed epo
- 1000 ml Ewebe omitooro
- 200 ml oje osan orombo
- 100 ml Wara wara
- Ata iyọ
- 50 g Parsley
- 10 PC. Tiger ede
- 1 PC. Ọdun oyinbo
ilana
Pumpkin bread:
- First a swelling piece is made. Since this has to swell for about 12 hours, I recommend preparing it the evening before.
For the source piece:
- Roughly chop the walnut and pumpkin seeds, put them in a bowl and pour cold water over them so that everything is well covered. Cover the bowl and let it soak at room temperature for about 12 hours.
- For the pumpkin puree, halve any pumpkin, remove the seeds and cut into cubes. Put these in a saucepan, cover completely with water and cook over medium heat for 5 to 8 minutes until soft. Drain the water, finely puree the pumpkin and allow the pumpkin puree to cool completely.
- For the dough, put the flour in a mixing bowl, crumble the yeast into it, add the salt, oil, nutmeg, the swelling and the cooled pumpkin puree and knead with the dough hook of the food processor for 15 minutes.
- After the kneading time, place the dough on the lightly floured work surface and shape it into a round shape. Put back in the bowl, cover and let rest for 60 to 90 minutes. Dust the dough with flour, cover and let rise for another 20 minutes. In the meantime, preheat the oven to 220 ° top / bottom heat. Place a bowl of water on the bottom of the oven while it is preheating.
- After the last resting time, put the bread in the oven, spray vigorously with water again in the lower area of the oven and bake for 20 minutes. 20 minutes later remove the pot with water, reduce the heat to 190 ° and bake the bread for 35 minutes.
Sweet potato soup with shrimp and pineapple skewer:
- Peel the onion, sweet potatoes and 1 clove of garlic and cut into cubes. Wash the chilli pepper, cut in half lengthways, remove the core and finely dice the pulp.
- Heat 2 tablespoons of oil in a saucepan and sauté the onion cubes until translucent. Add the sweet potatoes, garlic and half of the chili peppers and fry for 2 minutes. Deglaze with vegetable stock, orange juice and coconut milk and simmer for about 15 minutes. Puree the soup and season with salt and pepper.
- Wash the parsley, pat dry and chop finely. Peel 1 clove of garlic and cut into thin slices.
- Heat 2 tablespoons of oil in a pan and fry the prawns for about 2 minutes on each side. At the end add the garlic and the rest of the chilli and sauté briefly. Season with salt, pepper and 1 tablespoon of lemon juice.
- Divide the soup into soup bowls. Place a prawn skewer (skewer 2 prawns and a piece of pineapple) on top as a topping and sprinkle with parsley.
Nutrition
Sìn: 100gAwọn kalori: 154kcalAwọn carbohydrates: 2.5gAmuaradagba: 2.6gỌra: 15g
