Bemis Kitchen

HOW TO MAKE POTATO CHIPS

Ingredients
- Potato(large)
-Salt 1tsp+ as needed for seasoning
-Oil For frying
-Freshly ground black pepper
-Red Chilli powder

Instructions

1)First choose a large potato. A potato with a smooth surface and close to cylindrical will be easy to work with. Wash and peel the skin of the potato.

2)Fill a bowl with water and place the potato slicer on top of the water bowl. Thinly slice the potato across the width. Make sure that the potato slices immediately drop into the water. This will prevent the potato slices from browning.

3)Once the whole potato is sliced up, wash the potato slices nicely in water for 2 or 3 times until the water runs out clean. This will remove any excess starch from the surface. Now, add about a tsp of salt to the bowl, mix well and leave the potato slices to soak up in water .

4)After about 10-15 mins, remove the potato slices from the water and leave them to dry on a clean kitchen towel / paper napkins. Meanwhile heat oil for frying. Once the oil is hot, reduce the flame to medium low and drop a batch of the potato slices. Continuously keep tossing up the potato slices in the oil, until they turn slightly golden and/or crisp. Remove the chips from the oil and drain off excess oil. Before adding the next batch for frying, wait for a few mins, make sure that the oil is back hot again.

5)Taste the potato chips and add additional salt per taste, toss it up and enjoy a plain salted version

6)Add red chilli powder to the chips and toss it up for a spicy chilli version.

7)Add freshly ground black pepper to the chips and toss it up for a spicy pepper version.

8)Store in an airtight container or zip lock bag and enjoy.

N.B
- Adjust seasoning per taste.

- Use a nice, sharp potato slicer to get thin and crispy chips.

- Washing the potato slices in water will remove the excess starch on the surface and provides even browning while frying.

- Do not add wet slices of potato in hot oil.
Dry them off completely before frying.

Dear Start-Up Bakers, Come Closer, Let Me Teach You Something!

When it comes to decorating cakes that are taller than 10 inches, there’s one crucial step that can make all the difference: stacking.

Now, what exactly do I mean by stacking a cake? Let me break it down for you:

Let’s say you’re working with a tall 10-inch cake. Here’s how to do it right:

1. Layer and Dowell: First, stack your cake layers up to about 5 inches high. Next, insert dowel rods into the cake. These rods help support the weight of the cake and prevent it from collapsing. Make sure to insert them straight down into the cake, and cut them to be level with the top of the cake.

2. Add a Stacking Board: Place a stacking board on top of the dowels. This board provides a stable base for the next layer of cake.

3. Layer the Rest: Now you can continue layering your cake as usual. For example, if you're aiming for a cake around 15 inches high, I would stack the first 8 inches, dowel it, place the stacking board, and then layer the remaining 8 inches on top.

This technique ensures that your tall cakes stay stable and are structurally sound, making your decorating process much easier and less stressful.

I hope this tip helps someone out there—whether you're just starting out or perfecting your cake game.

happy baking!

SAMOSA & SPRING ROLL WRAP RECIPE

Ingredients
Flour 2 cups
Sugar 1/2 tsp (optional)
Salt 1/4 tsp
Water 1 and 1/2 cup
Corn flour 1/4(optional)
PROCEDURE
Sieve flour in a bowl

Add salt and sugar to the flour

Add water gradually till you form a batter

Heat a non-stick pan (should not be too hot)

Apply enough batter on pan and remove the excess

Turn the pan round till the wrapper is firm
Remove and use for your samosa, and spring rolls

Creamy Greek yogurt at home

Ingredients
- 4 cups whole milk (or any milk of your choice)
- 2 tablespoons plain yogurt with live active cultures (as a starter)

Instructions
Pour the milk into a saucepan and heat it over medium heat until it reaches 180°F (82°C). Stir occasionally to prevent it from scorching.

Remove the saucepan from the heat and let the milk cool to around 110°F (43°C). You can speed up the process by placing the saucepan in an ice bath.

Once the milk is at the right temperature, stir in the plain yogurt. Mix well until it’s fully incorporated.

Pour the mixture into a clean container or jar and cover it. Keep it in a warm place (around 110°F/43°C) for 6-12 hours. An oven with the light on, a yogurt maker, or an insulated cooler with warm water works great.

After the yogurt has set, strain it through a cheesecloth or a fine-mesh strainer for a few hours to remove the whey and thicken the yogurt. The longer you strain, the thicker it will be.

Transfer your Greek yogurt to an airtight container and store it in the refrigerator. Enjoy it plain, with honey, fruits, or granola!

Icing color combination...hope someone find this helpful.

PASTILAGE RECIPE: Used in making castle in castle cake ,note fondant is not used to make castle only use fondant to cover the cakes.

-Egg white 2
-icing sugar 500g
-C.M.C 1/2 tsp

Procedure
Beat egg white until firm and foamy

Sieve icing sugar on work surface

Gradually add your egg white to your icing sugar

Knead and form a ball of paste add c.m.c and KNEAD

N.B If after adding your c.m.c your pastilage is still breaking add a drop of water and KNEAD together.

If you are a beginner just save this recipe you will need it one day

HOW TO PROPERLY STACK YOUR CAKE..

HOMEMADE GRANOLA

5 cups of Rolled oats

1 cup of Walnuts

1 cup of Raisin

1 cup of Almond nuts

1/2 cup of Chocolate chips

1 cup of Honey

2 tablespoon of coconut oil

1 tsp of salt

1 tbsp of Vanilla extract

2 tbsp of Cinnamon powder (optional).

Preparation

* In a bowl, put in your oat and add salt, cinnamon powder, coconut oil and mix until well combined
* Add nuts and seeds and mix well, add honey and mix well
*Add vanilla extract and mix
* Spread on a flat baking pan lined with parchment paper and bake at 170 degree for 30 minutes (remove and stir every 10min)
*After 30 minutes remove from the oven and add the raisins and mix well
* Return to the oven and let it bake for 5 more minute
*After 5minutes let it cool down completely before adding your chocolate chips.
You can now use it to prepare your parfaits. Enjoy.

400g flour
1/2 tsp yeast
1/2 +1/8 tsp baking powder
55g sugar
10g butter
1 +1/4 tsp salt
1/4 tsp mixed spice
1/4 tsp nutmeg powder
270g Rt water
1 tsp flavor of choice

Mix,
Knead
Proof for 40 minutes
Cut and wrap
Proof for 50 minutes
Fry

Gives 12 egg rolls

Fried Rice Recipe.
Servings for 10 people

Ingredients
5 cups of rice.
1 cup of sweet corn
2 cups of sliced Carrot 🥕
2 cups of sliced Green beans.
1 cup of peas 🫛
1 cup of sliced yellow pepper
1 cup of sliced red pepper 🫑
1 cup of sliced Green pepper.
Cow Liver (1/2Kg).
2kg of Chicken.
Vegetable oil.(250ml)
1 cup of sliced Onions.
Seasoning cubes 8
Thyme spice (1 teaspoon)
Rosemary spice (1 teaspoon)
Curry powder for coloring and spice (2 Tablespoons).
Salt to taste
Pepper to taste
Fried Rice

Method of Preparation
1. Cook and fry your chicken
2. Cook the cow liver, dice it into smaller pieces and fry
3. Wash, cut and sliced all your vegetables
4. Parboiled your rice with a little curry until almost well cooked, rinse and keep aside
5. Stir fry all your vegetables in oil with seasoning cubes, spices, salt and pepper to taste, add sweet corn and fried liver to it
6. Then add your almost well cooked rice to your stir fried vegetables and give it a good mix
7. Taste if seasoning is okay or will need adjustment (to your taste) cover and allow to simmer for about 5 to 10 minutes.
8. Enjoy your fried Rice with Chicken

Enjoy🥰🥰😍😋😋😋

EASY SHORTBREAD RECIPE
INGREDIENTS:
2 cups plain flour
¼ cup white sugar
3 tablespoons cornflour
¼ teaspoon salt
250g soft margarine

Credit to the owner

YOUR CRUNCHY EATERY MEAT PIE

INGREDIENTS:

DOUGH
8 cups all-purpose flour
250g Butter
3 Eggs (1 for brushing)
1 teaspoon Salt
1 tablespoon sugar
1 teaspoon baking powder
1/4 cup (60ml) cold water

FILLING:
350g Ground beef
1 Potato, peeled and diced into small cubes
1 Large Onion, chopped
1 Large Carrot, peeled and diced
1 cup (240ml) Water/beef broth
Salt to taste
Pepper (optional)
1 teaspoon Thyme
2 tablespoons flour
2 tablespoons Oil

Method:

THE DOUGH
In a large bowl mix together flour, sugar(optional) salt and baking powder.
Add butter and rub it with the flour until you get a crumbly texture.

-Beat 2 eggs and add it to the flour mixture, mix until dough is formed. Cover for 30mins.

THE FILLING
In a large pan heat oil. Add onion and sauté for 5-6 mins.
Add the ground meat and fry for for 4-5 mins.
Add the diced carrots, season with salt, pepper, thyme and flour.

Divide the dough into 8 pieces. Roll out the dough into 1/8-inch thickness. Cut out a round shape with your desired sized.

Place about 1-2 tablespoons of the meat mixture in the center and fold over the dough using the meat meat-pie cutter or you can fold and use a fork to seal the edge.

Poke the pies with a fork to create a steam outlet.
Brush the pies with beaten egg.
Bake for 25-30 minutes, until golden.
Your crunchy meat pie is set.