Nzibubu

I hope you're all well.💜💜💜 Today's recipe is ridiculously simple and is perfect for the hot weather that we're experiencing.  It's healthy as well and cuts down the cost of going to an expensive restaurant to get it. Here is what you'll need: Fruits(according to preference) Milk Yoghurt Fortunately for me during this time my sister made homemade yogurt, I will insert pictures and it tasted amazing Procedure  Cut up the fruit into small cubes and put them in the freezer 2 hours later put the frozen fruits, along with the Yogurt and very little milk to help it blend into a blender and blend away. Serve alone or with nuts or cake Keep refrigerated It's that simple to make store worthy frozen yogurt! Here's how mine turned out... At the bottom I've included the yogurt my sister made.

During quarantine I have taken time to perfect my recipe for pancakes and I'd love to share the recipe with you. Ingredients  All purpose flour 2 eggs 2 and a half cups of milk half a cup of sugar For equipment you need A whisk Two bowls A measuring jug Procedure  Add the dry ingredients into one bowl and mix In another bowl add the wet ingredients including the egg and mix Create a well in the flour mixture and pur in the wet mixture and mix just until it's incorporated. Heat a non~stick pan and pour a quarter of the pan spread and turn when brown and serve.

For this recipe😅, my cups didn't turn out the way I had envisioned because my coloring had been evicted to the dustbin without formal notice and hence look like chocolate cupcakes.  For the frosting as well I couldn't find the piping bag so I used what was available. I made the frosting with 1 cup of butter and 4 tbsp of powder sugar which I whisked for about 15 minutes.   I used the recipe from https://www.livewellbakeoften.com/red-velvet-cupcakes/ Recipe INGREDIENTS For the red velvet cupcakes: 1   and 1/3 cups   (145 grams) cake flour   (spooned & leveled) 2   tablespoons   (10 grams) natural unsweetened cocoa powder 1/2   teaspoon   baking soda 1/4   teaspoon   salt 1/4   cup   (60 grams) unsalted butter   softened to room temperature 1   cup   (200 grams) granulated sugar 1  large   egg   room temperature 1/4   cup   (60 ml) oil   canola or vegetable work wel...

Today I decided to try a new recipe from different videos I've watched to make mushrooms  Needless to say they came out okay despite my wariness  Recipe Ingredients  Mushrooms  Greek yogurt  Tomatoes  Onions Crushed Garlic Salt and Pepper Procedure  Slice and wash mushrooms  Fry the tomatoes and onions and garlic until it's a fine paste Add salt and pepper  Add mushrooms and cover until all the moisture has left and they have shrunk Mix and slowly add Greek yogurt  Cover and let simmer until it thickens  Serve

Today's recipe will be easy since tofu is already pre~made so let's get into it: Recipe Ingredients  Tofu Soy Sauce  Mixed spices and garlic powder Lemon juice Procedure  Slice the tofu into blocks just about the same length and width In another bowl mix the soy sauce spices and the lemon juice  Marinate the tofu in the sauce for about an hour Shallow fry the tofu until it's golden brown  Place on napkins to absorb excess oil and serve 

Because of quarantine we could not celebrate my nephew's birthday and instead of letting the day pass I attempted to make a birthday case in celebration.  Whilst it was not perfect 😭😂 it was cooked and it was a good attempt.  He was very happy. I used the recipe for Natasha's kitchen https://natashaskitchen.com/wprm_print/54364/ Recipe  Ingredients 6   large eggs   room temperature 1   cup   granulated sugar   210 grams 1   cup   flour 130 grams 1/2 tsp baking powder Instructions Prep: Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans with parchment paper (do not grease the sides). How to Make this Sponge Cake: In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy. Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into ...

Today's recipe is incredibly simple yet so delicious.  I stumbled upon it when I didn't want overripe bananas to be thrown away and it only took me 30 minutes to make! Recipe 4 overripe bananas  1 and 1/2 cups of all purpose home baking flour  half a cup of sugar 2 eggs Procedure  Mash the bananas until they're fine  Add in all the ingredients and mix with a fork for 5 minutes Put in a cake tin or a loaf tin preferably 6 inch. Bake for 30/40 minutes at 180 degrees. Let cool then enjoy

After enjoying Shiro from various Ethiopia and Eritrean restaurants I was very excited when I discovered that my neighbor who owns a shop sells Shiro powder and she explained to me how to make it. Thankfully she also sells fresh Injera and I got the recipe on the first try and have been making it ever since! Ingredients  Shiro powder Onions Tomatoes Hot water Salt Cooking Oil Procedure  Fry the onions and tomatoes until they form a smooth paste Slowly add the shiro powder and stir until it's well mixed Gradually add the hot water Stir until it thickens Serve hot with Injera

After watching so many YouTube videos I finally found the perfect recipe for butter nut soup from https://www.fifteenspatulas.com/butternut-squash-soup/ The recipe she wrote reads: How to Make Butternut Squash Soup: In a large soup pan, combined butter or olive oil, yellow onion, salt, and pepper: Cook for  10 minutes, until the onion is soft: Next you’ll  add the  Roasted Butternut Squash , and it can either be hot out of the oven, or previously roasted and stored in the fridge or freezer. Add the roasted butternut squash cubes and ground cinnamon to the pot: Stir for a couple minutes until the cinnamon is fragrant, then add vegetable or chicken stock: Bring to a boil, and simmer for 2 minutes. Then puree the soup. You can either do this in the pot , or let the soup cool slightly and blend in a blender: After following the steps these are the results I got