Pancake Tuesday (Shrove Tuesday) is so exciting, but I can’t say the same for the 40-something days that follow. It marks the beginning of the beginning of lent (i.e. the day before Ash Wednesday) in the Christian calender and the countdown to Easter begins.
Tonight, Mr K and I would be making savory pancakes for dinner. We tried them once before and they were very enjoyable.
– We sauteed some peppers and shrimps and then added some smoked salmon bits
– Our pancake batter was the same as normal only with reduced sugar this time
– Then after spooning the batter into the pan, we added bits of the sauteed peppers and co. before flipping
It was all sorts of yummy and we’re really looking forward to having them again at dinner tonight.
Lent couldn’t have come at a better time as I feel that we (Nigeria) need alot of prayers and supplications right now. May God answer our prayers.
Eku no-election and eku Valentine…lol! You know how we Yoruba people have a greeting for everything. We are sorry that we’ve been quiet for a bit, but we’ve still been cooking and eating up a storm.
So Mr. K and I found that we’ve been somewhat carb hungry in the last few days. We love love love our greens and salads and proteins and I look forward to my rice and stew or mashed potatoes once a week but this week, I just felt like I wanted to eat rice all the time and potatoes and all these delicious carbohydrate foods (we ended up eating pounded yam for lunch yesterday).
One evening this week, while making lunch for the next day which was originally meant to be sauteed vegetables and grilled chicken, I kept wanting to just make fried rice. Realizing that there was some left-over steamed rice in the freezer, I decided to switch things up a little bit.
I added a cooking spoon of rice to the sauteed vegetables and I don’t know if it was just my psyche but it was all sorts of amazing and fixed my carb craving without being an overload. It was pretty much a reverse fried rice 🙂 . There’s no recipe for it, just sautee your veggies as you like and add the little bit of carb to it.
I tried it again the next day by adding couscous to sauteed vegetables and shrimps.
By the way, our new favorite veggie is celery. It really does switch up the taste of everything.
Wishing you a wonderful Valentine’s (we are not fans) lifetime of love. Have a great weekend.
Hope 2015 has got off to a great start; we wish you the very best of the year.
Still in the festive mood, we invited our friends over for dinner on Saturday night. They were such lovely dinner guest as there were no leftovers in their plates nor in our pots.
– Smoked salad for the starter (I need to give that salad a rest, I’ve made it so many times in the last one month)
– Chicken alfredo for the main course
– Greek yoghurt and berries for dessert
The yoghurt was rather sharp, Mr. K likes it but I usually struggle with it on the first spoon and then ease into it; our guests were not in the mood for that kind of suffering, so they asked for honey, Mr. K and I tried it and it was sooo amazing.
Femi and Tanwa were such good company and since Femi likes to cook, we hope to have him share some recipes on this blog in the future.
By the way, we found out that quite a number of people have toyed with the idea of a Nigerian “Come Dine With Me” as we also have done for a while now, we think it will be a great idea…anyone else up for it? We can find producers and sponsors and maybe even get Dave Lamb to narrate as well (he’s hilarious).
Here’s the Chicken Alfredo recipe. I’m so bad at measurements and things like that but Mr. K has just bought a scale, so I hope I can give precise measurements soon.
For 4 people, you’ll need:
Pasta ( I used half a pack of Barilla Fusilli, so that’s about 250gms)
Chicken breast or any boneless chicken parts (as much as you would like)
Onions (1 bulb)
Butter (2 table spoons)
Vegetable / olive oil (1 table spoon)
Cooking cream (600ml) (I use the Emborg ones and they come in 200ml and 1 liter packs. You can find them at Goodies and Spar)
Parmesan cheese (about 50gms)
Cook the pasta and then drain.
Cut chicken into bite size pieces.
Heat vegetable / olive oil in a pan over medium heat; add the chicken, grate in some garlic, add salt and crushed black pepper. Cook until it’s no longer pink in the center for about 5-10 minutes. Remove from heat.
Melt butter in another frying pan over medium heat, add diced onions and grate in a bit of garlic. Fry for about 3 minutes until onions begin to brown slightly. Stir in the cooking cream and bring to the boil. Reduce heat to medium-low and simmer until slightly thickened, about 3 minutes. Add grated Parmesan cheese, parsley, basil, crushed black pepper and salt. Continue to cook until cheese is melted, which should take about 1 minute.
Stir pasta and chicken into cream sauce. Simmer until heated through for about 2 minutes.
Welcome to our blog. So we (more like I) tried to push this till the new year, but Mr. Kitchen was having none of that procrastination stuff. So here we are, starting a blog on the last day of the year. It is a food blog where we aim to share recipes and review restaurants and meals; we hope you share our love for food and that you enjoy this blog.
Oh, and the name…long story short, our favorite room in the house is the kitchen, we are always in there, if we are late for work, it’s because we spent an extra bit of time in the kitchen, we love experimenting with food, we like cooking our meals, we like eating out, it just had to be Mr. & Mrs. Kitchen.
To celebrate our first post, we’ll be sharing a simple refreshing salad recipe that I made for a family Christmas lunch. We both had an idea of what and what would go into the salad but the inner Martha Stewart in me toyed with the presentation and then bell peppers had to be added to the ingredient list.
Smoked Salmon Salad
1. Smoked salmon slice (1 slice will do for 2 people. You can get frozen ones from Spar and Goodies (in Lagos Nigeria). L’epicerie gets fresh ones weekly and they have them refrigerated).
2. Egg (hard boiled)
3. A mix of lettuce, spinach and rocket leaves
4. Cherry tomatoes
5. Bell pepper (any color will do)
6. Black pepper
There really is no method, you’ll just have to put everything together as you would like it. My sister suggested i chop the smoked salmon in bits and just have a mixed salad, you could do that but I was fussed about the presentation.
– Toss the leaves together
– Slice the bell pepper (I had to get a perfect slice as I used it as the “container”) and stuff a handful of leaves through it.
– Roll the smoked salmon slice and place on the leaves
– Cut the egg in 2 vertically and place on the plate
– Add the tomatoes
– Sprinkle crushed black pepper on the salmon slice