Category Archives: Cakes

chicken tchep and meatballs 🌺ingredients

  • chicken pieces: 6
  • broken rice once or two: 1 Bag
  • mustard
  • Onions: 5
  • Pepper, parsley, cube broth (Cube, Maggi shrimp)
  • Celery: 2 branches
  • Tomato Concentrate: 1 Box
  • Vinegar

Vegetables to choose

  • Baby: 1
  • Gombos: 3
  • sweet potato: 2
  • Carrot: 5
  • Turnip: 2
  • Eggplant: 1
  • potatoes: 2
  • Peppers: 2
  • Red Peppers: 2
  • minced meat: 500 g
  • slices of bread of bread: 2
  • Garlic Bean: 1
  • Eggs: 2
  • shrimp
  • Laurier leaves: 2

Preparation of chicken pieces

  • clean up the chicken pieces
  • in a bowl, mariner the chicken pieces with mustard (1 TO 2 Soup), season with ground pepper and half of a broth cube.
  • add a soup spoon of vinegar, as well as parsley and ground garlic (4-5). (you can put ground garlic)
  • Mix the whole thing then, reserve the marinated chicken pieces. (let the mariner between 40 and 50 minutes)

^ ^ preparation of meatballs 🌺🌺🌺

In A Bowl, mix minced meat, ground garlic, 1 ground onion, two eggs, two slices of bread, ground parsley.

  • Salt, salt, salt
  • form balls
  • in a pan, heat the oil and cook the medium fire meatballs. (think about returning them regularly)
  • once the meatballs are ready, reserve them.
  • when all meatballs are removed from the oil, use the hot oil to make the chicken pieces.
  • fry the chicken pieces, until they’re golden. Once all sides of the chicken pieces are golden, you can withdraw, and reserve them.

^ ^ preparation of the sauce 🌺🌺🌺

  • chop onions (3), parsley, the rest of garlic
  • in a pot, put oil, let heat, then add the onions and garlic cut as well as the ground parsley.
  • thinking about stir, leave colorful (5-10 minutes)
  • add the pieces of shrimp as well as a shrimp broth, mix and let cook (5 minutes).
  • put the tomato concentrate, let the medium fire stew
  • in the meantime, crush an onion, peppers and garlic, add the ground pepper, a cube broth, 2 Spoons of mustard
  • put half of this joke in the preparation, mix well, bake to soft fire (5 minutes)
  • add the water, let it boil. Meanwhile, cleaning and cutting the vegetables.
  • once the water is boiling, put the vegetables, the chicken pieces, the meatballs.
  • season at your convenience, put the leaves of Laurier and one to two branches of celery (don’t forget to rinse them before adding it to the preparation).
  • don’t forget to check as often as possible the cooking of vegetables.
  • watch out!! Not all of them have the same cooking. The Pepper must be removed first, sweet potatoes, potatoes, eggplant in second, so on).
  • during the cooking of meatballs, chicken pieces, vegetables, washing rice, cooking it steamed (using the micro wave) (5 minutes)
  • remove vegetables, meatballs, chicken pieces as soon as they are cooked. Remove them in a dish with a bit of sauce. Remove celery branches as well.
  • add the rest of the stuffing in the remaining sauce, check the seasoning, you can pepper, salt if it is necessary.
  • once the sauce is boiling, add the rice, turn well, cover with a cooking film. Let the steam cook.

Good preparation ❤

  • serve the dish as you want, the ideal is to use a large platter, you can then put the rice, add the vegetables, the chicken pieces and the meatballs over it.
  • you can also add hard eggs, lemon, banana, olives.

Enjoy your meal ❤

SOURCE:Cuisine of sissy

The baguette express bread 😊

Ingredients for 2 Small Chopsticks:
250 g of flour.
6 G of salt.
8 G of fresh baker yeast (or 4 GR of dry yeast)
175 ml of warm water.

Mix the warm water with the yeast.
Mix the salt with the flour. Make a well on the work plan with the flour.
Pour the water as you go to the center of the then, mix about 5 minutes. Deposit the dough obtained in a container by putting a little flour inside. Drop a food film on the container.
Let the dough rest for 20 minutes.
Clean up your work plan and drop the dough without too much the degas.
Cut 2 pieces of equal size.
Take 1 of the 2 Pieces, take the upper edge and take it indoors continued until a pudding is obtained.
Extend the baguette on all the length of your nonstick baguette mold by dripping very slightly to prevent it from glue.
Drop the chopsticks in the oven turned off with the light on. Let it lift 20 minutes.
Take out the chopsticks and put them out of the oven, preheat the oven at 250°.
Wet the top of the chopsticks with a brush, cut above the chopsticks with a razor blade.
Fill a glass of cold water, cupcakes the chopsticks, pour the glass of cold water into the fried lick and close immediately.

Bake 12 minutes for chopsticks not too cooked and 15 minutes for a normal cooking and 18 minutes for a well-cooked cooking

Source: the kitchen of moumana



  • 700 g of flour
  • +Or-150 g of sugar
  • 5 eggs
  • 80 g of butter
  • 150 ml of non-sweet liquid milk
  • 2 pinches of salt
  • 2 Bags of vanilla sugar
  • 1 Bag of chemical yeast
  • frying oil

1-mix properly the sugar + Butter + Vanilla Sugar.

2-add the whole eggs.

3-then add half of the flour.

4-pour the milk, then the rest of flour + the chemical yeast + Salt, mix properly until you get a ball that doesn’t stick to the hands.

5-let +or rest-1 H, then make tiny balls in hand or applaud the dough on a work plan and cut it out.

6-fry at medium fire.
To test a frying oil so that it doesn’t burn, add at the beginning of the heating 1 Croquette, 1 doughnut… then let the gild.
Once Golden, your oil is ready to make a nice fry ❤❤❤❤
😍 subscribe to the page for more recipe


Recipes of flour donuts #gbofloto

A) Ingredients:

– Flour 1 KG

– Sugar 100 gr

– Salt 1 Coffee Spoon

– Yeast (40 gr fresh or 20 gr dried)

– water 700 ml

– Frying Oil 1 L


1.- in a bowl put warm water + Yeast + a spoon of sugar: turn and then book.

2-in another large bowl mix flour + Sugar + Salt: turn then put in the mixture the water mixed with the yeast next..

3-beat until the mixture is elastic…..

4-Cover with a film paper or a clean fabric and let the dough rest until it double in volume.

5-heat up the oil.

6-soak your hands in water and take the donut dough and cut them in oil. The removed when they are golden.

Here are the #gbofloto are ready to be tasted!!!

🙂 from now on make your own doughnuts 


Potato patties 😋

Share to the max

Proposed by “cooking without border”

Boil your potato with a little salt for a minimum of 30 minutes so they can be well cooked. Drain them and crush them with a fork or other kitchen utensils that can do the same job.

Add Butter, made milk or non-concentrated milk. Add the sugar according to your taste. Mix the dough very well in order to obtain a seamless dough.

Add the wheat flour to get a paste not too sticky let rest 15 to 20 minutes.

Draw the dough, farinez your hands and make the shape of a galette. Fry in very hot oil until they are golden.

Good appetite to you.



❤ for the dough, you will need:

1 ½ cup of all-purpose flour
1 egg beaten
½ coffee spoon of salt
½ coffee spoon of dry yeast
1 Coffee Spoon of sugar
50 ml of water or according to needs
2 Soup Spoon of oil
For the joke, you will need:

1 Box of tuna, or you can use any kind of cooked fish (Sardines,)
1 Onion, finely sliced
2 cloves of garlic, minced
1 Coffee Spoon of tomato paste or 1 Fresh Tomato (cut in dice)
1 small pepper, optional
Oil for the fry
2 to soup of water
Salt to taste
1 egg yellow or water
If you don’t have the tuna use a poison that you cook and remove the bones.

❤ make the dough:

Step 1: in a large bowl, add flour, sugar, yeast and salt. Then mix the whole thing up.

Step 2: add the egg to the flour mix and mix well. Then add a few drops of water when you’re still mixing.

Step 3: add the oil and knead the dough for a few minutes. The dough must be flexible and not dry at all.

Knead the dough for about 5 to 10 minutes non-stop, until it becomes smooth and elastic.

Then cover the dough with a towel or aluminium paper and let rest for about 30 minutes or 1 hour.

❤ make the joke:

Start by removing the oil from the tuna and keep that oil.

Now heat up a small pan and add the tuna oil to it.

Then add the onion and garlic. Blow up until the onion is tender.

Add Fish, tomato, salt, Pepper (optional) and 2 teaspoons of water. Let the mix cook for about 5 to 10 minutes.

Put it in a bowl and let it cool down completely.

👉 to finish:

Step 1: take a small amount of the dough (about the size of a lemon). Place it in a flat place and use a pastry roll to flatten the dough.

Step 2: add the mix of fish in the middle and brush the edges with the egg yellow or water. Close well with a fork.

You can if you want to cook the pastels for 30 minutes in the oven, but they are traditionally fried.

So, heat up the medium fire oil and fry them until each pastel is golden (15 minutes each).

Serve them immediately with pepper sauce if you want.


chicken hearts and gizzards

Because i love you guys …here is the recipe for chicken hearts and gizzards❤❤❤
But also you guys must please help try and share my post 😜I give recipes and you help me with sharing my post …50/50🙌🙌🙌🙌

Washed and boil both chicken hearts and gizzars
Boil them for 10 minutes ….the reason for boiling them for 10 min
It is because they release that white cloudy thing ….
Im washing them off because of that cloudy thing and also washed the pot….haai shem ngiyani sera ne🤣🤣🤣👊👊then take them back to the pot

Carrots ,
green pepper,
Mix the veggies with chicken things😜

Add oil
Garlic spice
White pepper
Fry together on high heat then add 1/2 cup of water and lower the heat let it cook then add parsley or chives

When gizzards are about to be soft add 1 roughly chopped tomato and coconut cream let it cook together till soft and reduce to thicken the sauce.

Credit: Cooking With Fikz



1 1/4 lbs (450g) sirloin steak cut into small cubes
4 medium zucchini, spiralized (or a pack of store-bought Zucchini Noodles)
1 tablespoon olive oil
3 tablespoons butter, divided
2 teaspoons minced garlic
1/4 cup (60ml) beef or vegetable broth
1 tablespoon minced parsley
1 teaspoon fresh thyme leaves
1/2 teaspoon red chili pepper flakes, optional
Juice of 1/2 lemon
1/4 cup low-sodium soy sauce (or coconut amino for paleo and gluten-free)
1 tablespoon olive oil
1 tablespoon hot sauce (we used Sriracha)
Fresh cracked black pepper, to taste
Juice of 1/2 lemon


  1. To prepare the garlic butter steak bites recipe: In a mixing bowl, combine the ingredients for the steak marinade (soy sauce, olive oil, hot sauce, pepper, and lemon juice) and add the steak bites. Mix well and marinate for 15 to 20 minutes minimum, while preparing the other ingredients.
  2. Heat the olive oil in a large skillet over high heat. Drain steak bites from the marinade. Keep the remaining marinade for later.
  3. Place the steak bites in the skillet in a single layer. Do not overcrowd the skillet or meat will steam, so you may have to work in batches depending on the size of your skillet. Cook steak bites for 3-4 minutes, stirring occasionally until steak bites are golden brown. Repeat with remaining steak bites if needed.
  4. Once all the steak bites are golden brown, add 2 tablespoons butter and garlic to the skillet; cook for 1-2 minutes, stirring to coat the meat in the sauce. Remove the steak bites to a shallow plate and set aside.
  5. In the same skillet, add butter, lemon juice, red pepper flakes, beef broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.
  6. Add the spiralized zucchini noodles and toss for two to three minutes to cook it up. Stir in the fresh parsley and thyme, then allow the cooking juices to reduce for one minute if the zucchini noodles render too much water. Push the zucchini noodles on the side, add the steak bites back to the pan and reheat for another minute. Serve immediately your garlic butter steak bites. Enjoy!


You can also use tenderloin, rib eye, flank or strip steak if you like.
Zucchini Noodles tends to render a lot of water when cooking, so you can sprinkle with salt after spiralizing and allow to sit for a couple of minutes to take off excess water. Rinse well to get rid of salt and drain thoroughly in a colander before cooking.
Instead of broth, you can enrich the dish with dry white wine.

Credit: Pinterest



3 – 6 skinless, boneless chicken thighs
1 pound (450g) green beans, trimmed
3 tablespoons butter, divided or (ghee for paleo diet)
4 garlic cloves, minced
1 teaspoon paprika
1 teaspoon onion powder
Salt and fresh cracked pepper
Juice of 1/2 lemon + lemon slices, for garnish
1/2 cup (125ml) chicken stock
1 tablespoon hot sauce (we used Sriracha)
Crushed red chili pepper flakes, optional
1/2 cup fresh chopped parsley


  1. In a small bowl, combine onion powder, paprika, salt, and pepper. Season chicken thighs generously with the spice mixture. Set aside while you prepare green beans.
  2. Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.
  3. Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F (75°C). If chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer chicken to a plate and set aside.
  4. In the same skillet, lower the heat and melt the remaining tablespoon butter. Add chopped parsley, garlic, hot sauce, red crushed chili pepper flakes, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.
  5. Add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs immediately, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you like. Enjoy!

Credit: Pinterest