SupermartNG Food Recipes for the Week – August Week 4
1 Homemade Thick Crust Pizza
Why order for pizza that gets to you cold after 2 hours of waiting when you can make a customized version at home? The beauty of this pizza is that it allows you make it your way from start to finish. Thick crust or soft crust, you decide. Serve warm!
320 g all-purpose flour
1 tbsp yeast
1 cup water
1 tsp salt
2 tsp olive oil
1 tbsp pizza sauce
8 pcs olives
4 pcs tomato
1 pc onion
2 pcs green bell pepper
50 g mozzarella cheese
1 tsp black pepper
2 tbsp semolina
Preheat the oven to 400 degrees F. Grease the baking sheet and set aside. In a large mixing bowl, mix yeast, 2 cups of flour and 3/4 teaspoon of salt. Add the water-warm (120 degrees F), oil and mix well with your hands to form a sticky dough.
Transfer the dough onto a floured surface and add half of the remaining flour to it and knead until the flour mixes well with the dough. Add the remaining flour and knead well. This process should take about 4 minutes.
Cover the dough and allow to rise for about 10 minutes.
Roll the dough into a circle. Adjust the thickness of the dough circle to your preference. Sprinkle some semolina on the greased baking sheet. Transfer the dough to the baking sheet and leave covered for another 10 minutes.
Bake the pizza crust in the oven for 10 minutes. Remove the pizza crust from the oven and spread the pizza sauce on it. Add the onions, tomatoes and pepper, all chopped. Sprinkle the olives (pitted), black pepper and remaining salt on the pizza crust and top with the cheese (shredded).
Return to the oven and bake for about 15-20 minutes until the crust is golden brown and the cheese is melted. Remove from the oven and brush sides with olive oil. Cut the pizza after 5 minutes.
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2 Mushroom Bite
Most times we find it difficult to infuse mushroom in our diets and at other times we think there really isn’t much to it anyways. Mushroom is not only nutritious but can infuse well into nearly all diet and guess what? We have it here as an appetizer!
8 pcs mushroom
1 tsp chilli powder
1 pinch turmeric powder
1 tbsp all-purpose flour
1 tbsp corn flour
4 tsp rice flour
1 tsp salt
2 pinch coriander
2 pinch cumin
500 ml vegetable oil
You will need to wash the mushroom lightly under tap water. Remove the remaining dirt from the mushroom using a paper towel and pat dry completely with a clean paper towel. Cut them into quarters.
Add all the ingredient in a bowl except the oil, salt and chilli pepper and mix. Add salt and chilli pepper to the mixture in desired quantity and mix again. Add 1 tablespoon of water and mix, continue this process until a medium thick batter is formed.
Add the mushroom to the batter and toss. Add 1 tablespoon of water to the mixture if necessary and mix. Allow the mushroom to sit for 5 minutes.
While waiting for the mushroom, heat the oil in a large saucepan. Once the oil is hot, fry the mushroom over medium heat in batches until brown and crisp.
Serve hot with diced onions.
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3 Ofe Onugbu (Bitter Leaf Soup)
Talking of a Nigerian soup to a man’s heart, this would top the list. This soup from the Eastern part of Nigeria is a popular delicacy among many. If you’ve always imagined itto be bitter now you know it’s more than delicious to go with just any swallow!
1 kg beef
1 cup bitter leaf
5 pcs cocoyam
2 scoop palm oil
2 pcs smoked titus fish
2 pcs medium stock Fish
3 tbsp dried ground pepper
3 tbsp ground crayfish
2 pcs seasoning cubes
1 tbsp ogiri
1 tsp salt
Wash and season the beef and stock fish with seasoning cubes and salt to taste. Boil in a pot over medium heat until tender. You can use any assorted meat of your taste. Also wash the smoked fish and set aside.
While the beef and stock fish are cooking, boil the cocoyam in water over medium heat without salt or until tender. Peel off the skin and pound in a mortar until smooth. Alternatively, you can puree the cocoyam in a blender or food processor then set aside.
Soak the bitter leaf in hot water and wash until there’s no trace of bitterness.
Add the crayfish, smoked fish and pepper to the tender meat and stir. If you are using prawns, add it at this stage. Add the palm oil and allow to cook for about 4 minutes.
Reduce the heat and add the cocoyam puree. This will thicken the soup. Allow to cook and dissolve for about 3 minutes. Add the ogiri and stir. Taste for seasoning and adjust accordingly if necessary.
Add the bitter leaf and cook for about 3 minutes. Stir and remove from heat.
Serve with any swallow of your choice.
Click here to get all the ingredients – https://goo.gl/QESMQX
4 Strawberry Peach Sangria
With this fresh and fruity sangria the blend of soda and wine won’t be left to your imagination alone. Sinfully perfect for special occasions and friends and family will love it. You need a little sangria in your life this weekend, don’t you think so?
6 pcs peach
20 pcs strawberry
120 g sugar
125 ml water
125 ml white wine
125 ml soda water
Start by making a simple syrup. Bring the peach (peeled and sliced), strawberries (halved), water and sugar to boil in a saucepan over medium-high heat. Stir occasionally until the fruit becomes soft. Remove from heat and allow to cool.
Press the mixture through a mesh sieve, discard the solids and transfer the juice to a pitcher. Stir in the wine and water.
Add slices of peach and strawberry and refrigerate.
Click here to get all the ingredients – https://goo.gl/K2qxpe