Abefe's Kitchen

I ngredients Olive oil Lemon juice Spices – garlic powder, chilli powder, thyme, curry, paprika, parsley, bouillon cubes, salt Chicken thighs Potatoes, Irish and Sweet Leeks or Onion, round/thinly sliced   Cooking Instructions Preheat the oven to 215 degrees C. Line the baking pan with foil or parchment paper. Add the olive oil, lemon juice, spices and combine. Add your chicken thighs, potatoes, and leeks to a bowl. Pour the spice mix over, add salt to taste, and carefully flip to combine. Use your hands to ensure the thighs and potatoes are all coated with mixture. Turn the mix into the baking pan Put an aluminium foil over the pan and bake for 40 minutes. Uncover, flip the potatoes over and spread some juice from the pan over the chicken and potatoes. Leave to bake for another 25 minutes, until chicken and potatoes are well cooked. Leave to cool for 5 minutes, then serve.

Ingredients 250g p lain flour, sifted  6 Medium Free-Range Eggs 200g g ranulated gugar  250g b utter  1½ tsp baking powder 1½ tsp vanilla extract 150g rainbow cake sprinkles Preparation 1.  Start off by creaming the butter and sugar. Using a mixer, mix the soft butter (i.e. the butter is not to be refrigerated) and sugar till the mixture is completely soft/smooth i.e. the sugar is very much incorporated in the butter, such that you can hardly feel the grains of sugar. Another sign of course is that the colour becomes sort of creamy. This step takes 30-45 minutes. 2. Turn on the oven to 150̊ C and leave to heat while you whisk all the eggs together till it’s completely smooth. 3. Add the whisked egg to the creamed butter and sugar and mix again using a mixer till it is soft. 4. Add the vanilla extract to the mix (you may use other flavours)  5. Add baking powder to the sifted flour mix in bits to the ingredients above till it is completely incorporated and smooth...

Ingredients Plain flour 500g Margarine 200g (Commonly Stork) or any butter 1 teaspoon baking powder About a cup of water One whisked egg Preparing the Dough: Add flour, 1 tsp of baking powder and a pinch of salt in a bowl. Mix well, then add the margarine and mix again till the mixture looks like bread crumbs. Then begin adding water little by little gently mixing the dough. Knead the dough well for about 10 minutes or more until your dough is smooth and elastic. Then let it rest for 7 minutes. Sprinkle floor on a baking surface or floured table and place the dough on it. Then, roll out the dough using a rolling pin, making sure that the dough is firm but neither too flat nor too thick (same consistency as in the picture above. Your dough is ready to be cut.

RED CHOCOLATE GLAZE CAKE RECIPE  Ingredients Plain Flour 250g 6 Medium Free-Range Eggs Granulated Sugar 200g Butter 250g 1½ tsp baking powder 1 tsp bicarbonate soda 1  tbsp red food coloring gel 3 tsp cocoa 1½ tsp vanilla extract 1 tsp lecithin or 1 shot brandy/rum; for preserving (not necessary depending on the length of time the cake will be kept for) Preparing the cake ·           Start off by creaming the butter and sugar. Using a mixer, mix the soft butter (i.e. the butter is not to be refrigerated) and sugar till the mixture is completely soft/smooth i.e. the sugar is very much incorporated in the butter, such that you can hardly feel the grains of sugar. Another sign of course is that the colour becomes sort of creamy. This step takes 30-45 minutes and at most 1 hour. ·           Rub all the sides/edges of the cake pan with butter, to ensure that the cake...