Blog Posts - In Season



Mango Puff-Puff

There are ten thousand ways to eat mangoes and this is just one of them. Add chunks of mango, tossed in sugar to puff-puff batter just before you fry. How to cut mangoes into chunks Puff-puff recipe My go to would have been lime but I only had orange...
by Kitchen Butterfly on May 18, 2015

Spring Pasta with Asparagus Peas & Feta

The arrival of spring brings so many good things to the cook’s table. Asparagus for example, is always a welcome sight to see. Sometimes I want to eat them simply with melted butter but at other times I like to include them into family meals. M...
by how to cook good fpod on Apr 28, 2015

Eight (8) Varieties of Nigerian Mangoes

Yes, mango fever is here,  stalls decorated with baskets of green and orange, red-blushed, and almost tan fruit in varieties from Cotonou to Ogbomosho. For a long time, I paid no heed to the varieties of mangoes in fruit stalls and on the street...
by Kitchen Butterfly on Apr 28, 2015

Mango & Passion Fruit Puree with Lime

There are combinations I taste in my head and I know they are heaven-sent. This right here? One of them. I love passion fruit and have been craving it for a while. When I made the mango puree with condensed milk last week for the ice pops and it...
by Kitchen Butterfly on Apr 27, 2015

Now! In Season Australia is Now Available in Robinsons Supermarket, Rustan’s Supermarket, S&R and Shopwise.

Finally! We can now taste the safe and quality, healthy and fresh fruits from Australia. I know right! No need to crave for those one-of-a-kind yummy and juicy fruits of Australia as they bring it here in the Philippines for us to indulge on grapes,...
by The Daily Posh on Apr 26, 2015

Food Gradients: Asala, African Walnut

I discovered #foodgradients on instagram last year and I fell in love. What a delightful excuse to play with food without really messing about with flavours and textures. Seattle-based food photographer Brittany Wright, 23, runs one of the most appet...
by Kitchen Butterfly on Apr 17, 2015

Caribbean Mango Sauce

I love the taste and flavours of this sauce, perfect for dunking southern fried chicken tenders in. That’s what we did the first time I made it. Chunky vegetables go into a sauce that’s rich with mangoes. Secret sauce? Angostura Bitters.
by Kitchen Butterfly on Apr 16, 2015

Mango Yogurt Parfait

Because mango puree, yogurt and granola make an awesome trio. I experimented in two ways: Take one – I layered the elements starting with the mango puree, then unsweetened yogurt and topped with the granola Take two – I stirred the yogurt...
by Kitchen Butterfly on Apr 15, 2015

Mango’ade

I love mangoes but I have to admit I’m shy of them in processed drinks and smoothies. The rich nectar is far too thick for my tongue and heavy. I love the combination of mangoes and lime, of sweet and fresh. I love it raw. With yogurt, in a sal...
by Kitchen Butterfly on Apr 14, 2015

Three (3) Sweet Recipes with Pawpaw

Pawpaw. Papaya. Suited to sweet.and savoury preparations. Spiralised Pawpaw. Fruit & Tea. Bruleed Toast. By now, you would know I have OCD. Compulsiveness in most of my ways. Like when I discover a new ingredient or see it in new light. You must...
by Kitchen Butterfly on Mar 28, 2015

Two-Minute Power Blender Hollandaise (with asparagus)

It’s almost British asparagus season and so I’ve been looking forward to all the ways that I’m going to be enjoying our native grown asparagus as we roll into spring. I’ve also been experimenting with my new blender to make sa...
by renbehan.com on Mar 27, 2015

Salted Agbalumo Caramels

If at first you don’t succeed, dust yourself off and try again. Whether that be in love or toffee. No, I don’t give up that easily. Where powdered milk and glucose wouldn’t do the trick to form a delightful Agbalumo toffee, cream, m...
by Kitchen Butterfly on Mar 25, 2015

Easter Egg Sugar Cookies

I really enjoy Easter, especially Easter eats.  At Easter I tend to make the same dishes year after year, but these food traditions are what we love most about this holiday.  Many of the recipes I use are ones I remember my Mom, or Aunts and Grandm...
by A Pretty Life in the Suburbs on Mar 20, 2015

Easter Basket Table Settings

I’ve been having some fun with Easter planning this year.  I think it’s because we’ve had a reaaaaaally long winter, and I’m dying for it to be over.  I just want spring and summer…warm sun, green grass, gardens, flowe...
by A Pretty Life in the Suburbs on Mar 19, 2015

Flavour Pairings with Agbalumo

Yes, flavour pairings are a personal thing…what people like to eat together, but also what ingredients go with what. They are also based on scientific studies – flavour families with which we’re familiar, like floral of Zobo an...
by Kitchen Butterfly on Mar 18, 2015

Preserved: Six (6) Ways with Agbalumo

I know Agbalumo will be out of season soon…and so I’m extracting it’s essence in a variety of ways to enjoy long after. Though Preservation isn’t a common practice in Nigeria, I think it should be for various reasons. For one,...
by Kitchen Butterfly on Mar 16, 2015

Three (3) Interesting Discoveries with Agbalumo

One. Its acidity. Someday, we might be able to find the best way to make more than scattered cheese curds with the flesh and its liquid. The experiment below involved Agbalumo flesh in a jar, filled with milk and left refrigerated for a couple of day...
by Kitchen Butterfly on Mar 16, 2015

Baked: Agbalumo-Carrot Cake

Today, I have three stories & recipes to share on and with Agbalumo – Success with an awesome chutney, A’yt and outright ‘Fail’. Here’s to delicious cake first. Long dreamt of and easily made was this cake. See that...
by Kitchen Butterfly on Mar 12, 2015

Success: Savoury Agbalumo Chutney

Today, I have three stories & recipes to share on and with Agbalumo – Success, A’yt with cake and outright ‘Fail’. Here’s to good things second This was a hit. Hit. Big hit. I wondered if you could go savoury wi...
by Kitchen Butterfly on Mar 12, 2015

Guest Post: Ebelebo Memories

This post is written by Tipu, my childhood friend. We’re still good friends, from when we were both ‘this high’ and mischievous to boot. She’s the friend who taught me to make fondant. And with whom I foraged fruit. Ebele...
by Kitchen Butterfly on Mar 10, 2015


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