Deprecated: Assigning the return value of new by reference is deprecated in /home/thestree/public_html/components/com_jcomments/jcomments.php on line 139
|
Written by Toyin Oke on Saturday, 17 October 2009 13:00
|
 ‘Onga Time out with Kate’ recently hit the airwaves. What is it all about? It is a unique and interesting cooking program with guests drawn from amongst my friends, colleagues, and professionals in various industries ranging from Nollywood, the music industry, fashion, comedy, and a host of others. Some of these guests usually are on appointment and others just drop by because they are hungry and desire to eat ‘mama onga’s delicacies.’ I remember Kofee and a friend were passing by, and called out to me saying “Kate, remove the K from your name and it becomes ‘ate.’ That is what we are coming to do.” The fun of it is that it is a participatory thing. I don’t do the cooking alone. The guests are very well involved in the cooking process, and during the process, the viewers at home get to know a lot about the guests. Beyond cooking and eating, Onga ensures the guests depart with some gifts.
|
|
|
Written by Toyin Oke on Saturday, 17 October 2009 10:45
|
 Smoked salmon stuffed with sol fish garnished with asparagus and avocado
200 g smoked salmon 200 g filet of sol fish 1 bunch of fresh dill 1 ripe avocado
|
|
Written by Toyin Oke on Saturday, 17 October 2009 10:42
|
Gourmet Art  Tunji Oladipo exudes a lustrous flair. Born and brought up in London where he worked for some time. This plays a big part in his daily culinary performances, and several years in Nigeria and the Middle East added an exotic and effervescent touch to his creations.
At the age of seven he baked his first cake from a recipe in one of his mother’s old Canadian cookbooks, and Tunji hasn’t looked back since. He worked with some of the culinary world’s most extraordinary personalities in restaurants where the dinner guests included celebrities like Mary J Blige, Liv Tyler and Tom Cruise.
|
|
Written by Toyin Oke on Saturday, 17 October 2009 10:35
|
 Crème Caramel
½ l full fat milk 300 g sugar 4 egg yolk, 1 whole egg Vanilla essence, nutmeg 5 cl Rum (optional, to taste) ½ l water Put 200 g sugar into a saucepan and add 3cl (2 table spoons) of water. Heat until the sugar is melted and turning golden brown. Pour 2 tablespoons of caramel in each of 4 small ramekins or soufflé dishes. Allow to harden inside the ramekins. Mix the 4 egg yolk and the whole egg with the milk, add 100 g of the sugar and whip until the sugar is fully dissolved in the mix. Pour the mix on top of the hardened caramel inside the ramekins. Pre-heat the oven at 120 degrees Celsius. The ramekins have to stand in water on a hors d’oeuvre dish (or a deep baking tray); the water has to cover the lower half of the ramekins. Bake on the lower shelf of the oven for 30 minutes. Remove and place in the fridge for 2 hours. To serve, pass a knife around the inner edges of the ramekins and turn them upside down, placing both crème and sauce on dessert plates.
|
|
Written by Toyin Oke on Saturday, 17 October 2009 10:34
|
by Tunji Oladipo An Executive Chef with Bateaux Dubai The Italians call it the “food of the Gods” This modern day luxury of indulgence has humble roots, simple fruit from the cocoa tree found deep in the rain forest of central America. The Spanish explorers brought the seeds back to the west at the beginning of the 16th century which led to what we have today. “The world’s most passionate flavor”.
|
|
|
|
|
|
|
Page 1 of 2 |
facebook 
Twitter 
Email us
Blog 
Mobile