I MISS YOU ALL
>> Dec 5, 2013
THE NEW WEBSITE IS :
I'm still expecting your visit, I'll remind you until you do!
Come by and Say hi!!
:) :) :) :) :)
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CHANGE
>> Nov 4, 2013
Nobody told me:
That when you plan to do something and you give yourself a deadline, you might encounter unexpected obstacles towards your goal. That's a lie.
That it would take me 5 months to come up with my new website, or
That because it was going to take me that long, i probably shouldn't have closed the current website.
I Apologize, i think that was very bad judgement
Change is the only constant thing, and as i sit here fighting the lizard brain not to launch my new website, i deeply regret my method of transition.
I had Googled how its done; how do other bloggers transition or move their websites without loosing views or loosing people's interest? I did find responses to my question, but i never knew that it will take me ...5 MONTHS.
I mean i was building, designing and hosting my website all by myself you would think i gave myself some good allowance to learn and do.But i didn't.
It's the other voice in your head that wants everything to be perfect but in the end you have to do more than expect more. I should probably have launched it sooner and fixed it, or made it perfect as i go but the perfectionist spirit in me wanted better for those interested in my blog.
I still have a lot of things to do on the new website but i hope everyone can see what i was aiming for. Greatly inspired by better food blogs, i figured if i do one last upgrade of my website maybe i can give this blogging thing my very best shot.
I'm really trying to make this post short but there's so much to say. The website is the only proof to my viewers that i didn't stop or forget or loose my love for blogging.
I'll let you figure out for yourself what's new on the new website and what isn't but I will point out the main upgrade which to be is a big deal: I wont be posting any meals without recipe's anymore and I'll remake some meals just so i can give you the recipe.
Rendez-Vous at www.cuisinevogue.com
Big X and Big O's :) Read more...
SALON AND SPA RETREAT
>> May 27, 2013
Hey guys,
Thank you all for your support and the constant visits to DMC. A warm welcome to my new followers as well *kisses hand and blows*.
DMC will be offline for approximately 2 weeks, 3 weeks max. She'll be heading out on a getaway luxury maintenance and update trip. That's the reason for this Salon and Spa post.
Sometime last year i updated my theme, template and recipe page of the blog. I'm looking to integrate every single thing on DMC to give you a cleaner and more helpful experience. In the bid to keep somethings a surprise, that's all I'm going to say right now.
If you do forget to check back in after the projected retreat period, don't worry because I'll be reminding you. Facebook, instagram, twitter etc.
You're welcome to join me on the trip
Gros Bisous
DMC!
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Roasted Fish & Wrapped Cassava (Myondo)
>> May 10, 2013
Roasted fish and Myondo
Hi Guys! what are your weekend plans, mine? to put a smile on someone's face. It's been in my mind to do it and I'll go full circle. Spreading love. I make meals like this when i crave them, this one is by far the easiest. The worst part is peeling the myondo. Arrghh.
Well, lets get this fish party started:
Well, lets get this fish party started:
The Fish:
This is mackerel, the thing about Mackerel is it's the cheapest fish but it's extremely flavourful. This dish is a staple in Cameroon; Road side food, evening stroll food, Sunday's lunch. Paired with some Ndole to make it a full meal.
Wash your fish and coat it with salt, cover with Saran wrap and let it sit overnight, the next day wash off all the salt and pat them dry with a cloth or some bounty sheets.
Coat your fish with the sauce (below), and grill on both sides until it looks as crisp as mine, mind you there's a fine line between burning your fish and creating that nice tasty skin.
The Sauce: I made the sauce out of
- 4 Tomatoes
- 1 Onions
- 2 tbsp Ginger
- 2 tbsp Garlic
- 5 tbsp White peppers (crushed)
- 2 tbsp Black peppers (crushed)
- Fresh green spring onions
Blend this combination and fry it in peanut oil till the sauce separates from the oil (it's a trick; this tells you that the tartness of the tomatoes is gone and the ingredients are all cooked)
Let your sauce cool before you coat your fish with it; use a nice glaze brush for this.
Myondo: This is totally Cameroonian and its from the people of the littoral province. It's Cassava grated and fermented and then rolled into leaves. There are two types, Bobollo and Myondo. One is bigger than the other and to tell you the truth i don't thing there is any different other than the size. What i would say is, myondo taste better and is usually cleaner looking.
Lean in: They say in Cameroon, when you find a place or person that sells clean fermented cassava you never buy it anywhere else.
This is what they look like
Gros Bisous!
DMC luv!
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Grilled Sea Food
>> Apr 5, 2013
I love hosting but i have to be in the mood and then i get so passionate about it, its easy to cook for people that you care about or that you have a good relationship with. You end up naturally putting love into the meal. (Anyway... i tend to sail in my own thoughts) .
I invited my Friend over for dinner, we had been eating out every time that we hung out and so i thought I'd make us a really nice dinner with some good ol wine. These were appetisers. I marinated some shrimp, onions, green peppers and Pollock in salt, pepper, ginger and garlic. By the way, I'm not a fan of Pollock but grilled, it does taste good. I put them on a stick and grilled them for about 2 minutes.
Another way will be to stir fry the onions and pepper prior to grilling so that they aren't raw; 2 minutes isn't enough time to take the sting out of onions. She loved it! The main was pasta and the desert was banana cake and caramel ice cream. Make you wanna come visit me huh? ;) lol
Have an Awesome weekend guys!
Once again, i'm thinking about you *Big Kisses*
DMC Love :)
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Fruit Salad
>> Mar 27, 2013
Hi Everyone, i had this week where i had no appetite, nothing tasted right. I was yearning for fresh, i needed a burst of flavours in my mouth. Fruits are like chocolate; sometimes you have to close your eyes before you taste it to get the real flavour in every corner of your mouth and every sense of your being. The act alone can turn anything into an aphrodisiac. (God Bless Lisa, my university female psychology professor; made me see a slice of lindt d'or in a whole different way. Anyway, so i craved fruits and i went on a fruit hull (my sister and i always talk to each other on face time and somewhere along the line we imitate YouTube girls "So i just did a spring hall" bla bla bla.. lol)
In this salad or cup of aphrodisiac and passion i have:
Pineapples
Grapes
Blue berries
Cantaloupe
strawberries
Watermelon
1 cup of orange juice and the juice of half a lemon (unifies the fruits and prolongs the freshness)
I bought all the fruits and peeled and chopped them myself, there's a little instrument that is really good for these but i didn't use it. I'll blog about it next time
"If you are really in the mood add a shot of Brandy (my mom always does) It takes this baby to a whole other level."
I'm looking for all ways to stay in touch with the love i try to spread on this website, hence my blogging on my lunch break.
Till we meet again! "DMC LOVE"
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Alfredo Night! Served with Bok Choy and Garlic Bread
>> Mar 10, 2013
I had a friend over for dinner and this is what i served as the main. It's Pasta made with Alfredo sauce, Shittake mushrooms, and spring onions. I grilled the chicken in the oven and rubbed it in a Tomato Alfredo sauce that i'd made with some cheese. I served it with steamed bok choy (a veggie on the side always keep the body right! :) ) and slices of home made garlic baguettes.
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Apple Pie - Loaf
Hi Guys! I made an apple pie Loaf. I have this new caption for DMC photos, it says "Crave it; make it" That's how this came about. Consider it a way of saving money or a way to be creative, it's also a way of knowing exactly what's getting into your mouth. When you make something you know exactly what you put into it.
For the crust i used:
1 1/4 cups of plain flour
1/2 cup of butter
2 pinches of salt
1 pinch of nutmeg (this is not standard, i wasn't putting any cinnamon into this pie so i substituted the flavor for something i liked)
1 egg yoke (to brush over)
For my filling:
3 Green Apples Peeled and sliced
1 cup sugar (brown is better)
2 spoons of cornstarch or flour
1 Lemon (Its Juice)
Macaroni & Chicken Breast
>> Feb 4, 2013
Hello guys! I know its been a while, i'm sorry for the silence. Here i have for you a little stir fry pasta. Macaroni, chicken breast onions and bell pepper.
-Boil your pasta
-Fry your onions (Sliced) in a little oil
-Add in your pieces of Chicken
-Add your chopped peppers and then your seasoning. {salt, pepper, black pepper & one bay leaf etc.. ( what you want}
- Combine with your macaroni
Tada!!!!
Gros Bisous!
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Happy New Year - 2013
>> Jan 4, 2013
Happy new year my dear friends, I don't know all of you but you should know that i do this for you.
Here's to many more years of food, how to's and fine dinning!
I love you all.
Please find attached a DMC calendar just for you!! Only Jan and feb are included.
GROS BISOUS!
DMC LUV!
My Small Grill made me Small Burgers
Serving suggestion: A spread for every one to serve themselves; Beef patties, Grilled dried tomatoes, Cheese slices, Caramelized onions, Grilled mushrooms and a dressing made from the burger grease.
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Ground beef fried rice and Oven steamed chicken
The Ground beef fried rice: Boil your par boiled rice and set aside, then fry your ground beef with spices and the vegetables of your choice. Fry your rice in the mixture until all the grains are well coated.
For the chicken: I Spiced the chicken with onions, ground red bell peppers, ginger, garlic, spring onions and a little black pepper. Salt to taste. Cover it with aluminium foil to lock in the heat and moisture. Bake for 35 mins or until its ready enough for you. When your chicken is cooked, take off the top foil and set your oven to broil. Broil until it's golden brown. :). use the veggies and left over sauce as garnish or serve with your dish.
Winter is here; Opportunity to refresh.
>> Oct 28, 2012
When you come home on a cold winter night and there's nothing in the fridge, and you're not in the vein to cook; a water based soup is inevitably the best way to go. No oil necessary. Just think about what flavors you want to taste in the soup. I actually made this recently & i wasn't feeling well that night. Mine contains Noodles, shrimps, chicken bits, mushrooms, onions and slices of cabbage for a veggie crunch.
A little winter note
Lately my positive attitude spiraled down or should i say took a full wavy spin; i used to hate winter when i just came to Canada and then i decided to think of all the good things it brings and see how i could make it work for me. That has evolved and improved over time but so far these are my 2 main winter excitements.
THE SKIN - Your skin is always going to be on lock down, so you might as well prepare it to heal from all the summer exposure while it hibernates. Put on a lot of lotion and skin cream before you roll up the tights and or jeans. While you go about your business, the moisture locks in and your skin softens. (Pedicure's last longer too :p)
WARM DRINKS - I feel like warm drinks soothe my insides and give reassurance, i can't explain it. Drink as many as you can, they'll add liquid to your system and you'll feel full most of the time. (A lot of unnecessary feeding is done during the winter) Also, they'll help your metabolism. More tea, less coffee. :).
Just a collage of pretty things that i consumed recently.(I'll do these more often. I can't blog everything so that's when this is useful).
The first row: All in honor of my birthday {good friends, good times :) }
The second row: White avenue experiences and {Green tea latte & cupcakes from - me moments}
The last picture: Health Watch Detox blend {i will make a post about that. Made at home}
With love! Stay warm burrrr!
Short Trip Home & some history
By the way: I LIED ABOUT THE BREAKFAST PROBLEM. I wish i knew how to strike through my old post, haha. Well, the thing is, it's not really working for me. I might get a little more systematic with time and make it work but for now i'm grabbing coffee at work and sometimes a banana. It's not fit at all. I won't quit the quest for the breakfast solution thou. This post is sort of a photo galore of things i didn't make but are typical Cameroonian dishes. In most cases, i don't know the recipes.
Coki Corn: We had some sort of kitchen conversation about what Canadians would call this if they made it and my mom said it's typically 'a corn cake'. It is made the same way Moi Moi (Nigerian bean cake) is made; Usually wrapped in leaves but aluminium foil will do in this new age. I don't know the recipe. I'll find it and blog it.
Achu:
Well, this was made at a family friend's house. Achu is a full blown traditional dish from my village. It is served with either the Black soup(above) or the yellow soup(below). I made the below picture a while ago, See Here. The Black soup is made out of crushed cocoyam leaves and is a way healthier option than the yellow soup which is made from red oil. Both soups have the same spices in them (i think ;)). Well, i don't know how to make the black one. I think this is a real example of how ugly healthy things usually look versus the unhealthy things.
PS: I here that the black soup came about as a result of poverty, when people couldn't afford red oil they came up with the leaves idea. Poverty breads healthy? lol
S/O to North West Cameroonians! Bisous!
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"The Breakfast Problem"
>> Oct 2, 2012
What it is: I'm pretty sure everyone has a breakfast problem. Either you have no time for it, you're just not a 'morning person' with breakfast, or you just like a hot drink and nothing else. (Even though we all know breakfast is supposed to be the most important meal of the day; gets the engine rolling)
My guilt: My own problem is, i just don't feel like making or eating breakfast if its not a weekend morning and/or its not for brunch. I want to go hard or go home,
My guilt: My own problem is, i just don't feel like making or eating breakfast if its not a weekend morning and/or its not for brunch. I want to go hard or go home,
The result: But i realize that once i miss breakfast or take it lightly i end up not eating till 4pm or 5pm and its totally unintentional. Either that or i grub on junk during work breaks, I'm sure everyone has a different version of the breakfast problem.
Solutions: I will be doing posts on solutions to the breakfast problem whenever i find them. So here's the first one:
The Breakfast Problem- Solution 1
If you like Oats, Tune it up
I'm sure those who don't eat oats are like "click on the mental sign out button fast!!". Oats are a great way to start the day because of their source of fiber, but hey I'm not here to convince you. To each his own.
This solution is best for people who are always in a rush. Make your oats mix and have it standing on your counter top like your rice and pasta canisters do.
LE MIX:
*Think imperishable,
*Think 'what i like' before 'what is healthy' and
*Think 'food groups balance'
I will keep updating mine, but so far i have brown sugar, roasted almonds, oats and protein powder
Up and in a rush all i have to do is add water and some milk and let it cook in my small pan. This may not solve the problem for everyone but it can stir your mind up in the right direction and it saves time.
FEEL FREE TO SEND IN YOUR BREAKFAST SOLUTIONS & I'LL POST'EM
FEEL FREE TO SEND IN YOUR BREAKFAST SOLUTIONS & I'LL POST'EM
Gros Bisous & pardon the silence. i don't love you any less.
Crêpe - Whole wheat
>> Aug 4, 2012
Sometimes I think as a child we ate big portions of food. I guess that created a great immune system but i definitely eat less now. Plus in Cameroon, children are always on the move so we stay in shape regardless. Here, not so much. I remember days when the menu was crepes and we had like 5 each for breakfast or super, with milk. Now its like 2 and i'm done. This was the first time i'd actually made crepes myself.
These crepes were made with 100% whole wheat flour, and it tasted as good as regular flour. There goes my new life change.
- 2 eggs
- 2 teaspoons of butter
- 1 cup of whole wheat flour
- 2 pinches of salt
- 2 tablespoons of sugar
- Half a coup of evaporated milk
PS: Using a non stick pan, i didn't have to use oil; only made this healthier
So here for you my lovers: crepes with a touch of Nutella and fresh cold lemon zest. :) Yum in my tum
#237Memory: This makes me think of my little (now grown) cousin Paola Penda. If it were her plate, let's say about 8 spoons of nutella. -_-.
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Lohi's Creations Mentioned DMC - Merci Cheri!
Lohi's Creations is a blog owned by Ohita, a gorgeous creative lady. Her blog features Nigerian dishes presented impeccably and awesome photography. I used to visit her blog even before i became a blogger. She is one of the food blog pioneers, so it is an honor that she showed my blog recognition. This is just to say thank you and we are officially friends! :). Here is a link to HER BLOG: Lohi's Creations: http://www.lohiscreations.com/ and to keep the networking going, i'll mention all the blogs that she mentioned. You guys should check all of them out (i currently am).
Simply delicious: tatashey.com
A Foodie's rambling : http://cravescorner.blogspot.ca/
Kitchen Butterfly: http://www.kitchenbutterfly.com/
Afrilight Belle's Kitchen: http://labelle-afrilight.blogspot.ca/
My Belle don Full: http://www.mybelledonfull.com/
Dans ma Cuisine: http://www.dmcloving.com/
Being Bills: http://beeingbils.wordpress.com/ -My Fellow Cameroonian
Sasa's Kitchen: http://sasaskitchen.blogspot.ca/
Ekaabo: http://ekaabo.wordpress.com/
Cravens: http://cravensbyajike.blogspot.ca/
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My sister's Kitchen.
Hey Guys!
Typical Cameroonian Dishes here. I've had these pics for a while. They are plates from my sister's cuisine. Mama raised well. :).
- For exclusive how-to pics, check the recipe page or the your kitchen page.
First Dish: Ripe plantains and coki (made out of coki beans and spinach, usually a different kind of leaf. i think leaves from coco-yam. i'm not very sure.. :P). I'll find out and post raw pics for reference during grocery shopping.
#237memory {This is a typical Sunday Dish in Cameroon, i guess because it takes time to make and cook}
Second Dish: Ripe Plantains and Ndole i have countless posts on this dish and i think the recipe is up as well.
#237memory {This is a friend of mine's best dish (Bryan), i remember every time i went to their house as a teen, they were having this for lunch. so it reminds me of them haha -_-}
-REM TO SEND IN YOUR PICS GUYS-
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