Sweet & Savoury Bean Cakes

I would like to share with you my twist on an old classic, favorite bean dish.....Bean Cakes...

Though they are deep fried, bean fitters are traditionally called bean cakes.....so I decided to "bake" bean cakes, really....!

Verdict:
Process: Baking along did not achieve the best outcome so I part baked and part fried.
Taste: A different take on bean fritters. Best eaten while hot. It has a balanced sweet and savory taste....ideal to serve as starter and a great accompaniment to warm zobo ogi dessert....

What you need

• Bean flour
• Egg
• Tomato paste
• Honey
• Baking soda
• Milk
• Salt

What to do

1. Start first by making the bean cakes as these take the longest time to make. 
2. Sieve some bean flour into a mixing bowl and add some milk, one egg, two spoons honey (more or less as you prefer), a pinch of baking soda, half a teaspoon of salt. 
3. Mix all ingredients together. Then add some tomato paste to add some colour to the bean cakes. Mix all ingredients together until you achieve a batter similar to a cake batter. Add some milk to adjust the consistency. 
4. There two steps to making the cakes: 
5. First scoop some batter into small cake pop moulds. Place in a preheated oven gas mark 4. This stage is just to get the batter to take shape. After about 10 minutes or so, remove the bean cakes from the mould. By now they should be perfect half moon shape. 
6. Second, transfer the half baked cakes into hot oil and fry for about 3 minutes or until golden brown.

Hibiscus Flowers (Zobo) & Lemon Flavored Water

Adding fruits, vegetables, spices or herbs to water to make it taste delicious has been a popular practice in the UK for a number of years.

There are a number of companies that create these flavored drinks with the key selling points that the added flavor makes the water taste better, and is a really stylish way to drink water since in the UK, water is hard and not a lot of people drink it, but they prefer other drinks instead. It came a point that doctors began to prescribe/recommend water to their patients in order to address some ailments!

The harsh reality is that of the 1.5 -2 litres of water recommended for daily consumption, most of us struggle with drinking 2-3 classes per day.

Water is Life....it is so important to all the different processes that go on in our bodies. Not drinking enough water can lead to dehydration in the body, and that itself leads to a host of other malaise to our health.

So while these popular flavored waters may be delicious to drink, there is a growing concern about the content of the water. Research has found out that some of these drinks contain unhealthy amounts of sugar/sweeteners, as well as other substances often added to colour or stabilize the drinks.

Hibiscus flavored water with no artificial sweeteners, colour or additives

Adding certain fruits, vegetables or spices to water are quite beneficial. Lime, lemon oranges, cucumbers, cinnamon etc have been added to water with added nutritional benefits for the drinker. In this vein, I have decided to add some hibiscus flowers to my water, and based on the really impressive nutritional profile of this plant, it is hit....

Drinking flavoured water can be really beneficial depending on what you add; it can act as an energizer, cleanser, beauty enhancer....etc. The only advice is that you should flavor your own water because that way you are certain of its content...... Its easy....

What you need

• Hibiscus flower (zobo leaves)
• Oranges/lemon
• Spring water
• Ice

What to do

1. Wash a couple of hibiscus (zobo)leaves, drain and store in a jar in the fridge for later use.
2. Wash your lemons/oranges before peeling, then slice thinly using a mandolin slicer. 
3. Drop a couple of hibiscus leaves into a glass, add some lemon or orange slices, some ice cubes then fill with fresh spring water. Also good with sparkling water.

Hibiscus (zobo) flavored water with no artificial sweeteners, colour or additives

Pineapple & Hibiscus Flower (Zobo) Cooler

Do you enjoy a fruity semi-alcoholic drink once in a while....then make some at home.

Its a known fact that most foods homemade taste better because the best ingredients go into making them, and of course, because they are made with love...!

What is a Cooler
Wine coolers, alcopops or breezers have become really popular especially with popular brands like Bacardi. Essentially, coolers are lower alcoholic content drinks brewed with added fruit flavourings or actual fruit juices and sugar. They are a lighter, more refreshing way to enjoy alcoholic drinks.

If you want to really please your guests or friends, serve them a good dinner then finish it off with some of my Pineapple & Zobo Cooler. The taste is so exciting and it bubbles just like a bubbly champagne... It is also great to serve on a hot summer day, at a beach party, or any party for that matter....make some at home and have fun popping bottles of my Pineapple & Hibiscus Flower bubbly... Check out how below:

Pineapple & Zobo Cooler

What you need

• Very ripe pineapple
• Some hibiscus flowers (zobo leaves)
• Sugar
• Brewer's yeast (baker's yeast may also be used)
• Sugar syrup to sweeten

What to do

1. Give the whole pineapple a really good wash, to get rid of any sand or other foreign bodies stuck on the skin. Then remove the shoot, and slice off the skin of the pineapple. Deliberately cut some chunks of the pineapple flesh with the skin. 
2. Place the pineapple skins into a blender, add some water to aid blending and blend coarsely, just enough to cut through the pineapple skins. 
3. Transfer the pineapple into a large jar, or any large container with an airtight cover. Add some sugar and a little more water to loosen the pineapple blend a little. Add a few washed zobo leaves. The more you add the more intense the colour and the tartness. Give all a little stir. 
4. In a separate bowl, activate the yeast by placing about 2 spoons into some luke warm water. Allow to activate for about 5 minutes then add to the pineapple blend. 
5. Stir all together and cover jar. Place in a cool dry corner and allow to macerate overnight or for 12 hours minimum. Remove the cover and stir. 
6. Add some more cane sugar syrup to sweeten the drink. Stir. Then pass the pineapple zobo macerate through a fine sieve or muslin cloth. Transfer the sieved drink into bottles and refrigerate until it becomes super chilled. This chilling time also allows the drink to mellow. 
7. Note: This procedure requires strict hygiene to ensure your drink is not contaminated with bacteria. Wash all your utensils properly and treat with hot water before adding the pineapple skins to the jar or the finished drink to the bottles. You may wish to pasteurize the finished drink by heating (not boiling) for a short time, before bottling and chilling. This action will remove the alcohol and may also alter the taste slightly.........................Enjoy.