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Beige Abstract Organic Bakery Bread Marketing Business Illustrated Presentation (2).pptx

  1. COOKING RECIPEE W e s t e r n F o o d E d i t i o n by Chef Chidi Eze
  2. Hello, I am Chef Chidi Eze from New York I'm here to share recipes for appetizers, main courses, and dessert menus with you,so good luck trying them at home!
  3. 3 slices of bread 1tbsp. butter or margarine 1egg 50 mLof raw milk 1tsp sugar Dip Mixture Ingredients Toppings Enough honey A slice of butter Ingredient : French Toast
  4. Serving Method Beat the ingredients until well blended. Add the bread slices and soak for 1minute with each piece. Heat Teflon over medium heat. Add butter or margarine until melted. Toast the bread, turning it until browned. Remove the bread and put it on a plate. Drizzle with honey and add a piece of butter. Let the butter melt and the bread is ready to be served.
  5. 1onion 4 garlic cloves 3 red tomatoes 3 tbsp. of tomato sauce 4 tbsp Spaghetti Sauce 2 pieces of dried bay leaves salt,sugar ,and pepper to taste 7 Lasagna Skin sheets 250 gr of minced meat. 350 gr Cheddar Cheese WHITE SAUCE 1tbsp. butter or margarine 500 mLof whole milk 2tbsp. Flour Enough salt Enough Pepper 50 gr of grated cheese. RED SAUCE Ingredient : Lasagna
  6. Cut the boiled tomatoes into cubes. Sauté the onions and garlic until they turn translucent, add the minced meat, and stir-fry until they change color.Add all the Red Sauce ingredients. Use a non-stick pan with low firepower to make a white sauce. Add the butter and the flour and stir to absorb all the butter. Add the liquid milk while continuing to stir so that there are no lumps.Add milk until it runs out and the mixture thickens. Then add cheese, pepper, and salt. Serving Method
  7. Preheat the oven to 175°C. Arrange the lasagna skin, then pour the red sauce on one portion, then add the white sauce and cheese, and cover with another lasagna sheet. Repeat until the pasta sheet runs out. Don't sprinkle the top layer with cheese after pouring the sauce. Bake for 20 minutes, until the surface, becomes golden yellow. With the last 5 minutes remaining, sprinkle cheese on top. Serving Method
  8. Ingredient : 250 gr protein-rich flour 1tsp instant yeast 50 gr sourdough scraps 2 tbsp. sugar 1 80 mLliquid milk 35 gr of butter 1/2 tsp salt 2 tbsp. milk powder Donut sugar for sprinkling. Sourdough
  9. Serving Method Mix flour, yeast, sugar, powdered milk, and discard. Pour in a little water until the dough feels just right. Add salt and margarine; mix again until elastic. Divided into parts, T ake one part,twist lengthwise,then twist. Store them on a baking sheet that has been sprinkled with flour . Do it until the dough runs out. Heat the oil,then reduce the heat. Cook until golden brown. Serve with powdered sugar sprinkled on top. Eat when it fresh.
  10. THANK YOU FOR WATCH by Chef Chidi Eze