Kezia Eniang

Food & Lifestyle Blog

Beginner Friendly Chocolate Cake with Nutella Buttercream Frosting.

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Homemade Suya (Yaji) Spice Burger with fries

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Slow cooked oxtails with rice & peas & sweet plantains | Caribbean Delight

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Bacardi Rum Cake

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Fried Beef Jollof Rice

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Chocolate Moment’s with Cadbury’s | Celebrating the launch of the new Dairy Milk 30% Less Sugar chocolate.

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Sweet fried plantains.

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Tomato Chicken Stew with rice and sweet plantains | Lagos Diaries

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Making the most out of summer | BBQ season

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Seriously good curry goat…

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Indulge in this utterly Chocolatey Pancake…

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Absolut Juice Sprtiz coctails #SummerInABottle

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Summer Diary: Marrakesh

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One-Pan Baked Chicken & Potatoes.

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Lunch | Rice

Fusion Curry: Prawns in Chinese Curry Sauce Served with Basimati Rice

By on December 11, 2013
This delicious meal is one of the easiest things to make. It’s simply prawns with sweet peppers in Chinese style curry, served with Basimati rice. I drew inspiration from oriental & southern asian cuisine, mixing my west African flavours and techniques to make this delicious recipe. It is quick, easy and oh so tasty, taking just 20 minutes to make.
Ingredients:
Vegetable Oil ( or Olive Oil)
Prawns (Cooked and Peeled)
Basimati Rice
Curry Paste 2 Tbsp
Water 250ml (Half a cup)
Spring Onions (or Onions)
Coriander
All purpose Seasoning
Maggie Cube x1 (or salt)
Sweet Red, Green, & Yellow peppers.
Black Pepper
Optional Ingredients:
Fish Sauce
Light Soy Sauce
Shao Hsing Wine
Preparation
Rice: You’ll need about 2 cups of rice depending on how much you want.
– Pour into pot or bowl and run under the tap, washing x3 (I usually wash it until the water is clear, just to get rid of all the starch). To measure the water, all you need to do is just use the first line of your middle finger. Avoid adding to much water, you don’t want your rice soggy. Add salt (If you want) and cook for 10-15mins.  *This recipe is also great with jasmine rice.
Sauce:
– Chinese Curry paste (can be bought from you local supermarket). You need about 2-3 table spoons of this. I recommend you use a jog or bowl for this before adding to your pan. Pour about 3 quarters of water so just over half a cup of water and stir for a few seconds. (Don’t worry if it’s liquidy it’ll thicken over the fire) If it gets to thick just add more water or if it’s still to liquidy add a bit more paste.
– If you do not have curry paste curry powder is a good substitute just sprinkle over the prawns in the pan and add tomato puree and a teaspoon of palm oil. 
Chop your onions garlic and ginger (these 2 are optional) and add to the oil in the heated pan.
– Stir lightly adding your prawns, followed by a dash of the fish sauce and chinese rice wine (Optional)
– Sprinkle your all purpose seasoning and maggie if you don’t have these just use salt.
– Add your black pepper and if you ant it spicy like mine add 1 scotch bonnet or chilli pepper.
Mix together tossing occasionally (I used a wok) then pour your curry sauce into the pan and lightly mix adding your sweet peppers. Leave to simmer for another 5 minutes then serve with rice. By now the Rice should be done. You can sprinkle some fresh coriander and serve.
VxiUOj
Enjoyyy!!  Kezia Xx

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Lunch | Pasta

Spaghetti with mussels in white wine and garlic sauce.

By on November 27, 2013
I recently made this dish and thought to share the recipe with you. I haven’t made many seafood dishes in the past, but I knew I wanted to be more adventurous and try it out. It turned out really well. This is a great recipe for lunch or dinner time and great if you want something quick, easy and tasty.

Cooking time: 20 mins

To cook from Scratch You’ll need:
1 tbsp Olive Oil
2 Pounds of live mussels
1/2 Cup of white wine
2 Scallions, finely chopped
1 1/2 Garlic, finely chopped
1 Tsp Tomato puree
1/2 teaspoon of salt
Mixed Herb ( Parsley, Basil, Coriander)
3 Tbsp of butter.
Spaghetti
Quick tips:
–  Boil your Spaghetti in a pot and add a knob of butter or olive oil to stop from sticking together.
–  I learned: when it get’s to the Mussels make sure the mussels shells aren’t cracked or open as they are probably dead because they need to be alive before you cook.
– If you’re getting the already made pack from your local supermarket you wouldn’t need to do this. Just pour it into a pan and cook for 5-10 minutes adding your seasoning as you wish.
Dip the mussels into a bowl and rinse under water washing and removing any extra bits.
Preparation:
Heat oil in the pan, add butter followed by garlic, salt, pepper, puree and mixed herbs then cook for 5 minutes. Add mussels and  your 1/2 cup of white wine then stir. Cover and let it cook for the next 10 minutes until the mussels open. Add your boiled spaghetti and mix together, then sprinkle with parsley and serve.
Enjoy x

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Lunch

Vanilla and Cinnamon Pancakes

By on November 23, 2013
 For breakfast I decided to try some home made cinnamon and vanilla pancakes (because I always buy the ready made ones). I usually like my pancakes with nutella chocolate spread or what my friends seem to find a weird combo..  maple syrup & bacon!  Which I think is one of the tastiest combos you’ll ever try. With the sweetness of the pancakes and maple syrup mixed with the contrasting salty/crispy taste of the bacon. It’s just yum!
All you need is:
–  2 1/2 Cups of All purpose Flour/Plain/Self raising!
–  1 Tsp of Baking soda
– 2 Tsbp of Sugar
– 150 ml of Milk ( I used Soya)
– 1 Tsp of Vanilla Extract
– 1 egg
– 1 Tsp Cinnamon
– 1 Tsbp Oil
– Pinch of Salt
– Maple Syrup
– Bacon

Add the Flour in to a bowl followed by your baking powder, sugar and salt (basically all the dry ingredients first). You’ll then need to add the egg, followed by your vanilla extract and  cinnamon. Start to mix, then gradually pour the milk in and continue to beat for next 30 – 40 seconds.
Heat the pan with oil then add mixture bit by bit! I usually pour the mixture into a jug beforehand so I have control over the amount I can pour into the pan.  When it’s all done add your toppings and then serve.. I like mine served with a cup of green tea 😉
What are your favourite toppings?
Kezia Xx

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Drinks

Home-made Chocolate Frappuccino

By on November 2, 2013
Ingriedients: Milk 250ml, Whipped CreamCocoa powder/Hot chocolate,  Vanilla flavouring & Chocolate bar of you preference! I like Galaxy :)!
Preparation: Grab a handful of ice it can be crushed or iced blocks add them to blender followed by the Milk. Then add 2 Tsbp of the chocolate powder and 1 Tsp of cinnamon for a kick! For a sweet taste you can add a tablespoon of honey or sugar! Then begin to blend the mixture together andd there you have it!! Pour mxture into a tall glass!  Grab your whipped cream and dazzle it on top in a circular motion. finish off with chocolate sprinkled powder or my other fave chocolate sauce and a chocolate cube. voilaaa! Pretty simple eh?! 😉
 
Kezia!!  Xx

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Drinks

Strawberry Banana & Kiwi Smoothie

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I recently bought a smoothie maker which I loveee as I can now make yummy smoothies and shakes. It’s definitely a kitchen staple especially if you’re looking to make some yummy healthy drinks. I made my first smoothie (above) which is a Banana, Strawberry and Kiwi smoothie with a hint of mint ;). It’s pretty easy/simple to make, all you need is: Ice, Strawberry’s, Banana, Kiwi and Mint leaves. Followed by 250ml of Milk (or soya). If not you could use yoghurt, I used strawberry yoghurt for this recipe. Chuck them all into your smoothie blender. Depending on the fruit, like the banana and kiwi you’ll have to chop them up first beforehand. Blend together for about 30 – 45 seconds, pour into a cup, jug whatever you like to use get you mint leaves place them on top then Serve 🙂 
Enjoyy x

 

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Lunch

Mit’s On

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The one place you’ll find me when I’m at home if not in my bedroom or on the sofa.. is in the kitchen. Yes! if I’m not stuffing my face or should I say..curbing my appetite  because I tend to have a big one haha. Then I’m doing what I love.. cooking! I love trying new recipes cooking for friends and family (especially now that I’m at Uni) so it’s a big Hurrahhh for me to have finally started my food blog to share these recipes with you. I’ll try and keep them fun, fresh (simple) and healthy with a few cooking tips and tricks of my own. So let’s get those mits on and get ready to Kook!

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