What you’ll need:
2 cups all-purpose flour (plus a bit extra for coating the hotdogs before dipping in batter)
3/4 cup ground yellow cornmeal
1/2 cup white sugar
2 tsp salt
1 tsp baking soda
1-1/2 cups milk
2 packages hot dogs (beef, chicken or pork, your choice!)
In a large bowl, combine the flour, cornmeal, sugar, salt and baking soda. Add in the milk and eggs and mix well until no lumps are remaining.
Cut hotdogs into 1/3 (thirds). Coat in flour and shake to remove excess.
In a saucepan, heat oil to 350°F. Dip the hot dogs into the batter and carefully put into the hot oil. Fry for 2-3 minutes or until golden brown. When done, place onto a paper towel lined plate or wire rack. Serve with ketchup, mustard, cheese or whatever dipping sauce you prefer. Makes 48 mini corn dogs. Enjoy!
- 1 cup frozen raspberries or strawberries (or a mix of both)
- 1 medium banana
- 1/3 cup raw coconut meat, chopped (optional)
- 1 cup coconut milk
- 1 cup frozen mango chunks
- 1 – 1 1/2 cups fresh pineapple juice
- 1 vanilla bean, seeds scraped
- 1/2 a pineapple, cubed (optional)
- 1 kiwi, sliced (optional)
In a blender put the raspberries (or a mix of raspberries and strawberries), banana, coconut meat and coconut milk. Blend the mixture until smooth. Pour the smoothie into two glasses.
Wash the blender out and add the mango chunks, 1 cup pineapple juice and vanilla bean seeds. Blend the mixture until smooth. If desired add more pineapple juice to thin the smoothie out. Pour the mango smoothie over the the raspberry smoothie and use a long spoon to mix them together just a little.
If desired thread some pineapple cubes on wooden skewers and place in each drink. Add a kiwi slice to the rim. Use a spoon or straw to drink/eat this!
- 2 cups plain Greek yogurt
- 2 cups diced cucumber
- 1/2 cup fresh dill minced
- 2 teaspoons fresh mint minced
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a medium bowl, combine all the ingredients and stir until fully incorporated. Chill before serving.
Here are the secret ingredients for the spice mix:
- 75 g plain flour
- 2 tsp (teaspoon) salt
- 1 tsp oregano
- 1 tsp basil
- 1 tsp sage
- 1 tsp marjoram
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
Eton Mess was created at the famous English school Eton College in Windsor, England, and was traditionally served at the school’s annual prize giving celebration every 4th of June. Eton College was founded in 1440 by King Henry IV and has a long list of distinguished pupils, including Prime Minister David Cameron and Prince William.
The name Eton Mess was taken from two parts; the first word, Eton, was obviously taken from the name of the school, Eton College, where the dessert originated. The word “mess” refers to the appearance of the dish, as its appearance is not very tidy. In addition, the word “mess” also refers to a mixture of ingredients that are either cooked together, eaten together or both.
There is a legend that the recipe came to be invented after a Labrador dog sat on a picnic basket at Eton, crushing a strawberry pavlova… but this seems to be just a story.
This recipe is a no-bake recipe, you don’t need to use the oven at all.
Makes 15 medium sized yummy Chicken Pies
Nigerian Chicken Pie Filling:
•300g of minced chicken breast
•a medium-sized onion
•a little garlic/garlic powder(optional)
•2 medium-sized carrots
•2 medium-sized Irish potatoes
•a cooking spoonful of Vegetable Oil
•Seasoning of choice (but preferably)-bouillon cubes (Maggi / Knorr cubes), a teaspoon of thyme, a teaspoon of curry
•2 tablespoons of plain flour(to make a binder)
•Cool water — 200ml
•Salt — to taste
Nigerian Chicken Pie Dough:
•Plain Flour — 500g
•Baking Powder — 1 teaspoon
•Salt — 3\4 teaspoon(a big pinch)
•Margarine — 200g
•CoolWater – about 75 ml
Usually roasted on a barbecue, s’mores can be made in batches in your kitchen oven easily if you follow this recipe.
Don’t forget to add salt and pepper to the egg mixture!