Our Weekend In Food

We really pigged out this weekend and we feel so terrible…not!

We had rice & beans for late lunch on Saturday (we were too hungry to take pictures) and then headed to Sweet Kiwi for froyo.

Sunday’s breakfast was pancakes and eggs.

P1000362P1000363Mr. Kitchen grilled a whole duck for dinner and we had them with some veggies.

P1000368

The glaze was
The glaze was “chilli-honey-orange”

P1000392We’ll pay for it during the week…it’s salad for lunch tomorrow 😦

Look Momma, I Made It!!!

Am I the only one who thinks that it’s kind of like a big deal that I successfully wrapped moin-moin leaves? The answer is no; Mr Kitchen thinks so too 🙂

I had a moin-moin leaf wrapping tutorial from my Mother-in-Law who visited us at the weekend. My Mother has tried to teach me on several occasions but the catastrophic spills and the moin-moin never making it into the pot scarred me for a while.

I’m no expert but I’ll share the steps with you in pictures.

Snap and remove the spine of the leaf from about a third of the leaf to the bottom. This ensures that the spine doesn't rip the leaf when you fold it.
Snap and remove the spine of the leaf from about a third of the leaf to the bottom. This ensures that the spine doesn’t rip the leaf when you fold it.
Fold the leaf one side at a time in the shape of a cone.
Fold the leaf one side at a time in the shape of a cone.
Fold a little section from the bottom backwards
Fold a little section from the bottom backwards
Open the hollow of the cone
Open the hollow of the cone
Fill with the moin-moin mixture
Fill with the moin-moin mixture
Fold the leaf by tucking in at the center and then folding down one side at a time
Fold the leaf by tucking in at the center and then folding down one side at a time
Then fold the top backwards
Then fold the top backwards
Yayyy! It made it to the pot in one piece
Yayyy! It made it to the pot in one piece
I even tried the 2-leaf technique
I even tried the 2-leaf technique

Happy moin-moin wrapping and I hope you enjoy doing this as much as I did.

Mrs K.

Our weekend in food

Hi everyone,

Hope your weekend was great and your week has got off to a good start.

We had a food-filled weekend, starting from date night on Friday evening. We had dinner at RSVP (our first time there) and we really intended to do a review but I wasn’t in the mood to focus on some details; I had had a crappy day so I really just wanted to drink. The food was very tasty, ambience was good but I found it pricey especially for how little the portions were.

We had the pulled pork sliders (a tad too much sugar) and the prawn machos for starters.

rsvp startersFor our main, we had the jumbo prawns (provencale i presume, it says “provencial” on their menu) and the most amazing side ever – sweet potatoes and cheese (I forget what type) fritters.

rsvp prawnsExcept you fancy really expensive “orijin”, you can skip the “Naija spritzer” cocktail. It was a mix of prosecco, angostura bitters and some fruit juice (or was it fanta?)…totally not a fan.

I had frozen a hand of bananas on Thursday night and some of it went into the blender on Saturday night with a scoop of vanilla ice cream, some milk and some ice  cubes.  The end result was a yummy banana milkshake; thankfully, the cup of indulgence cleared out our system and we repeated in on Sunday night for our family who gate crashed for dinner. Of course we warned them about the semi-laxative effect and we got testimonies later 🙂

Our milkshake brings all the...ugh...never mind!
Our milkshake brings all the…ugh…never mind!

For brunch on Sunday, Mr. K grilled potatoes in their jacket and sausages, I made the eggs, added a bit of mesclun leaves to our plates and it was a really easy-peasy enjoyable brunch.

The butter melted right into it...yum!
The butter melted right into it…yum!

Yoga and squash this week, anyone?

Love,

Mr. + Mrs. K

Happy Pancake Tuesday!

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

We had them with some eggs and syrup...yum!
We had them with some eggs and syrup…yum!

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.

Joyeux Mardi Gras!

God bless you all.

Mr. + Mrs. K

You should try this

Hello everyone!

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.

One spoon of rice added to sauteed vegetables for 3 adults
One spoon of rice added to sauteed vegetables for 3 adults

I tried it again the next day by adding couscous to sauteed vegetables and shrimps.

Again, just one cooking spoon of couscous
Again, just one cooking spoon of couscous

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.

xoxo

Mr + Mrs K.

Come Dine With Us

Hello everyone!

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.

The Menu:

– 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

Lemon, cucumber and mint infused water…so refreshing!
Our “one nation” salad…lol.
Our lovely guests, Tanwa & Femi
Mrs. K on the left. Where’s Mr. K? He was taking the pictures.
Chicken Alfredo (recipe below)
Blackberries, raspberries and Greek yoghurt. We don’t have martini glasses so we had to make do with wine glasses
Something new we learned: honey and yoghurt

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)
  • Garlic
  • Salt
  • Black pepper
  • Basil
  • Parsley
  • 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)

The method:

  1. Cook the pasta and then drain.
  2. Cut chicken into bite size pieces.
  3. 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.
  4. 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.
  5. Stir pasta and chicken into cream sauce. Simmer until heated through for about 2 minutes.

You can also substitute the chicken for sea food.

Enjoy!

Mr. + Mrs. K

We’re up…yay! Plus a quick salad recipe

Hi there,

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 serving
1 serving

You’ll need:

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

7. Lemon

The method:

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

– Drizzle juice from the lemon

And that’s it…really! No dressing required.

Enjoy!

Mrs. K

P.s: Have a fabulous 2015.

salmon salad