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Flames Tee Confectionaries II, Lagos (2026)

28/09/2026

Fried meat pie recipe 👇

Pastry:
All-purpose flour – 500 g
Margarine – 100 g
Baking powder – 1 teaspoon
Salt – ½ teaspoon (plus extra for filling)
Sugar – 1 tablespoon (optional)
Cold water – 180–220 ml

Fillings:
Minced beef – 250 g
Potatoes – 2 medium-sized
Carrot – 1 medium-sized
Onion – 1 medium-sized
Seasoning cube – 1
Curry powder – ½ teaspoon
Thyme – ½ teaspoon
Pepper – to taste
Vegetable oil – for frying
Flour – 1 tablespoon (for thickening)
Water or beef stock – ½ cup

Procedure

1. Preparation of the filling

1. Peel, wash and dice the potatoes and carrot into small cubes. Chop the onion.
2. Heat 2 tablespoons of vegetable oil in a frying pan.
3. Add the chopped onion and fry briefly.
4. Add the minced beef and stir until it turns brown.
5. Add the curry powder, thyme, seasoning cube, salt and pepper. Mix thoroughly.
6. Add the diced potatoes and carrot.
7. Pour in ½ cup of water or beef stock. Cover and cook until the vegetables are tender.
8. Mix 1 tablespoon of flour with 3 tablespoons of water until smooth.
9. Pour the flour mixture into the filling and stir until it thickens.
10. Remove from the heat and allow the filling to cool completely.

2. Preparation of the dough

1. Sift the flour and baking powder into a clean mixing bowl.
2. Add the salt and sugar. Mix thoroughly.
3. Add the margarine and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
4. Gradually add cold water while mixing until a firm but pliable dough forms.
5. Knead lightly until smooth. Avoid overworking the dough.
6. Cover and allow the dough to rest for 15–20 minutes.

3. Cutting and filling

1. Place the dough on a lightly floured work surface.
2. Roll it out to approximately 2–3 mm thickness.
3. Use a round cutter or small bowl to cut the dough into circles.
4. Place 1–2 tablespoons of the cooled meat filling in the centre of each circle.
5. Apply a little water around the edges of the dough.
6. Fold the dough into a semicircle, covering the filling.
7. Press the edges together and seal firmly with a fork.
8. Repeat the process until all the dough and filling are used.

4. Frying

1. Pour enough vegetable oil into a deep frying pan to cover the meat pies.
2. Heat the oil over medium heat to approximately 165–175°C.
3. Carefully place the meat pies into the hot oil without overcrowding the pan.
4. Fry for approximately 5–8 minutes, turning occasionally until both sides are golden brown.
5. Remove the meat pies from the oil and drain on a wire rack or paper towels.
6. Allow them to cool slightly before serving or packaging.

IMPORTANT TIPS
1. Ensure the filling is completely cool before filling the dough.
2. Do not add too much water when preparing the dough.
3. Avoid overfilling the meat pies to prevent them from bursting during frying.
4. Seal the edges properly.
5. Maintain medium heat while frying to ensure the pastry cooks evenly without absorbing excess oil.
6. Allow the fried meat pies to cool completely before packaging to prevent condensation and sogginess.

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21/09/2026

Nigerian Fried Rice — Serves 6

Ingredients

3 cups long-grain parboiled rice
2 cups chicken stock
200 g beef liver
250 g cooked chicken, diced (optional)
1 cup carrots, diced
1 cup green beans, chopped
½ cup green peas
½ cup sweet corn
1 red bell pepper, diced
1 green bell pepper, diced
1 medium onion, chopped
3 spring onions, chopped
⅓ cup vegetable oil
1–1½ teaspoons curry powder
1 teaspoon thyme
2 stock cubes or seasoning powder
½ teaspoon white pepper
Salt to taste
1 small Scotch bonnet pepper, chopped (optional)

Method

1. Prepare the rice
Wash the rice thoroughly. Parboil it in water for about 7–10 minutes, until it is about 80% cooked. Drain and spread it out on a tray or bowl to cool.

2. Prepare the liver
Wash and dice the liver. Cook with a little water and seasoning until tender. Drain, then lightly fry in a little oil. Set aside.

3. Fry the aromatics
Heat the vegetable oil in a large pot or frying pan. Add the chopped onion, curry powder and thyme. Stir-fry for about 2–3 minutes until fragrant.

4. Add the vegetables
Add the carrots, green beans, peas, sweet corn and bell peppers. Season lightly with salt and stir-fry for 3–5 minutes. Don't overcook the vegetables—you want them to retain some crunch.

5. Add the rice
Add the cooled rice and gradually pour in the chicken stock while stirring. Add the cooked liver and chicken if using. Mix thoroughly so the seasoning and vegetables are evenly distributed.

6. Finish cooking
Taste and adjust the salt, curry, white pepper and seasoning. Cover and allow it to cook on low heat for 3–5 minutes. Add the spring onions towards the end, fluff the rice and serve hot.

Tips for tasty, non-mushy fried rice

1. Don't fully cook the rice during parboiling.
2. Drain and cool the rice before frying.
3. Don't add too much stock or liquid.
4. Fry the vegetables briefly so they remain colourful and slightly crunchy.
5. If your pot is small, fry the rice in batches for better results.

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20/09/2026

🍰 Condensed Milk Cake

Here’s a soft, moist condensed milk cake recipe that works well for home baking or selling.

Ingredients
250 g (about 2 cups) all-purpose flour
1 tin (≈ 397 g) sweetened condensed milk
125 g butter, softened
4 large eggs
1 teaspoon vanilla essence
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
2–3 tablespoons sugar (optional; condensed milk is already sweet)

Method

1. Preheat your oven to 170°C. Grease and line your cake pan.

2. Cream the butter and sugar together until light and fluffy. If you prefer a less-sweet cake, you can skip the extra sugar.

3. Add the condensed milk and mix until well combined.

4. Add the eggs one at a time, mixing after each addition.

5. Add the vanilla essence.

6. Sift together the flour, baking powder and salt.

7. Add the dry ingredients gradually, alternating with the milk. Mix gently until just combined. Don't overmix.

8. Pour the batter into your prepared pan and gently tap the pan to remove large air bubbles.

9. Bake at 170°C for about 35–50 minutes, depending on the size of your pan.

10. Insert a skewer into the centre. If it comes out clean or with a few moist crumbs, the cake is ready.

11. Allow it to cool for about 10 minutes before removing it from the pan.

For a richer condensed-milk flavour
You can replace some or all of the regular milk with evaporated milk, and add ½ teaspoon of almond flavour alongside the vanilla.

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30/08/2026

Creamy Biscoff Ice Cream (No Ice Cream Machine Needed)

Ingredients
2 cups (480 ml) heavy whipping cream, chilled
1 can (14 oz / 397 g) sweetened condensed milk
1 cup (250 g) Biscoff cookie butter (Lotus Biscoff spread)
1 tsp vanilla extract
Pinch of salt
8–10 Biscoff cookies, crushed (optional, for texture)

Instructions

1. Warm the Biscoff spread in the microwave for 15–20 seconds so it's easier to mix.

2. In a large bowl, whisk together the condensed milk, warmed Biscoff spread, vanilla, and salt until smooth.

3. In a separate bowl, whip the cold heavy cream until stiff peaks form.

4. Gently fold the whipped cream into the Biscoff mixture in 2–3 additions, being careful not to deflate it.

5. Fold in the crushed Biscoff cookies if using.
Pour into a freezer-safe container.

6. Drizzle a little extra melted Biscoff spread on top and swirl with a knife for a ripple effect.

7. Cover and freeze for 6–8 hours, or overnight.

To Serve
1. Let the ice cream sit at room temperature for 5–10 minutes before scooping.
2. Garnish with crushed Biscoff cookies or an extra drizzle of melted cookie butter.

Tips
1. For a richer flavor, add an extra 2–3 tablespoons of Biscoff spread.
2. If you prefer a smoother ice cream, skip the crushed cookies.
3. Store in an airtight container in the freezer for up to 2 weeks.

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30/08/2026

Here's a classic British-style Scotch egg recipe with a crisp, golden coating and a juicy sausage layer.

Classic Scotch Eggs (Makes 4)

Ingredients
4 large eggs, plus 1 extra for coating
450 g (1 lb) good-quality pork sausage meat
1 tsp Dijon or English mustard (optional)
1 tsp chopped fresh sage or parsley (optional)
Salt and freshly ground black pepper
50 g (½ cup) plain (all-purpose) flour
100 g (1½ cups) breadcrumbs (preferably panko for extra crunch)
Vegetable oil, for deep frying

Instructions

1. Cook the eggs
1. Bring a saucepan of water to a boil.
2. Carefully lower in the 4 eggs and cook for:
6½ minutes for a slightly runny yolk
8 minutes for a jammy yolk
10 minutes for a fully set yolk
3. Transfer immediately to ice water to stop the cooking.
4. Peel the eggs once cool.

2. Prepare the sausage
1. Mix the sausage meat with the mustard, herbs (if using), and a little black pepper.
2. Divide into 4 equal portions.
3. Flatten each portion into a thin patty large enough to wrap around an egg.

3. Wrap the eggs
1. Dust each peeled egg lightly with flour.
2. Wrap a sausage patty evenly around each egg, sealing any gaps.

4. Bread the eggs
1. Place flour, beaten egg, and breadcrumbs in three separate bowls.
2. Roll each sausage-covered egg in flour, then beaten egg, then breadcrumbs.
3. For an extra-crispy coating, dip again in egg and breadcrumbs.

5. Fry
1. Heat oil to 170°C (340°F).
2. Fry the Scotch eggs for 6–8 minutes, turning occasionally, until golden brown and the sausage reaches an internal temperature of 71°C (160°F).

Tips
1. Chilling the wrapped eggs for 15–20 minutes before breading helps them hold their shape.
2. If you're nervous about deep frying, brown the Scotch eggs in a skillet for 2–3 minutes, then finish them in a 190°C (375°F) oven for about 15–20 minutes.

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29/08/2026

Moist Lemon Cupcakes (12 Cupcakes)

Ingredients
200 g all-purpose flour
200 g granulated sugar
200 g unsalted butter (softened)
3 large eggs
2 tsp baking powder
¼ tsp salt
2 tbsp fresh lemon juice
Zest of 1–2 lemons
1 tsp vanilla extract
2–3 tbsp milk (if needed)

Instructions

1. Preheat your oven to 175°C (350°F) and line a 12-cup muffin tray with cupcake liners.

2. Cream the butter and sugar until light and fluffy (3–5 minutes).

3. Beat in the eggs one at a time.

4. Add the vanilla extract, lemon zest, and lemon juice.

5. In a separate bowl, whisk together the flour, baking powder, and salt.

6. Gradually fold the dry ingredients into the wet ingredients.

7. Add the milk if the batter seems too thick.

8. Fill each cupcake liner about ⅔ full.

9. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

10. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Lemon Buttercream Frosting

Ingredients
250 g unsalted butter, softened
500 g icing sugar
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp vanilla extract
1–2 tbsp milk (if needed)

Method
1. Beat the butter until creamy.
2. Gradually add the icing sugar.
3. Add the lemon juice, lemon zest, and vanilla.
4. Beat for 3–5 minutes until light and fluffy.
5. Add a little milk if needed to achieve your desired piping consistency.

Tip: For a brighter yellow color, add a tiny drop of yellow food coloring. Garnish with a little grated lemon zest or a thin slice of lemon for a beautiful finish.

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27/08/2026

Moist Carrot Cake Recipe (8-inch Round Cake)

Ingredients

Dry Ingredients
250 g (2 cups) all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg (optional)

Wet Ingredients
200 g (1 cup) granulated sugar
100 g (½ cup) brown sugar
180 ml (¾ cup) vegetable oil
3 large eggs
1 tsp vanilla extract

Add-ins
250 g (about 2½ cups) finely grated carrots
100 g (1 cup) chopped walnuts or pecans (optional)
80 g (½ cup) raisins (optional)

Instructions

1. Preheat the oven to 175°C (350°F). Grease and line an 8-inch round cake pan.

2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In another bowl, whisk the granulated sugar, brown sugar, oil, eggs, and vanilla until well combined.

4. Gradually add the dry ingredients to the wet ingredients and mix just until combined.

5. Fold in the grated carrots, nuts, and raisins.

6. Pour the batter into the prepared pan and smooth the top.

7. Bake for 40–50 minutes, or until a skewer inserted into the center comes out clean.

8. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Cream Cheese Frosting

Ingredients
250 g cream cheese, softened
100 g unsalted butter, softened
500 g icing sugar
1 tsp vanilla extract

Method
1. Beat the butter and cream cheese until smooth.
2. Gradually add the icing sugar.
3. Add the vanilla extract and beat until light and fluffy.
4. Chill for 15–20 minutes if needed before frosting the cake.

Tips
1. Use freshly grated carrots instead of pre-shredded ones for a moister cake.
2. Avoid overmixing the batter to keep the cake soft.
3.For extra flavor, add ½ cup crushed pineapple (well drained) or ½ cup shredded coconut.

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27/08/2026

Classic Fruitcake Recipe

Save this recipe, Christmas is in 3 months time
Here’s a classic moist fruitcake that’s rich, spiced, and packed with dried fruit.

Ingredients
2 cups (300 g) mixed dried fruit — raisins, currants, cranberries, chopped dates, etc.
½ cup (75 g) candied cherries, chopped
½ cup (60 g) chopped walnuts or pecans
½ cup (120 ml) orange juice, apple juice, rum, or brandy
½ cup (115 g) butter, softened
¾ cup (150 g) brown sugar
2 large eggs
1 tsp vanilla extract
1½ cups (190 g) all-purpose flour
1 tsp baking powder
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground cloves
¼ tsp salt
Zest of 1 orange

Method

1. Soak the fruit:
Combine dried fruit and cherries with the juice, rum, or brandy. Leave for at least 1 hour, or preferably overnight.

2. Heat oven to 325°F (165°C). Grease and line an 8-inch (20-cm) round cake pan or standard loaf pan with parchment.

3. Cream butter and brown sugar until fluffy. Beat in the eggs one at a time, then add vanilla and orange zest.

4. In another bowl, combine flour, baking powder, spices, and salt.

5. Fold the dry ingredients into the butter mixture. Stir in the soaked fruit, any remaining
soaking liquid, and nuts.

6. Spoon into the pan and smooth the top.

7. Bake for about 1¼–1½ hours, until a skewer inserted into the center comes out without wet batter. If the top browns too quickly, loosely cover it with foil.

8. Cool completely before slicing. The flavor is even better the following day.

For a traditional boozy fruitcake, brush the cooled cake with 1–2 tablespoons of rum or brandy and wrap it tightly.

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21/08/2026

🌈 Pastel Rainbow Layer Cake

Ingredients

For the cake
• 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar
• ½ cup (115g) butter, softened
• 3 large eggs
• ½ cup (120ml) milk
• 1 teaspoon vanilla extract
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• Pink, purple and blue/teal food colouring

For the buttercream
• 1 cup (225g) butter, softened
• 3 cups (360g) icing sugar
• 2–4 tablespoons (30–60ml) milk
• 1 teaspoon vanilla extract
• A pinch of salt
• Pink food colouring

For decoration
• Rainbow sprinkles

Instructions

Cream the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Add the vanilla.

Sift together the flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix just until combined.

Divide the batter into separate bowls and colour each portion pink, purple and teal/blue.

Pour the coloured batters into greased and lined cake pans. Bake at 170°C (340°F) for about 20–25 minutes, or until a toothpick inserted in the centre comes out clean.

Allow the cakes to cool completely before assembling.

For the buttercream, beat the butter until smooth and fluffy. Gradually add the icing sugar, then add vanilla, salt and enough milk to achieve a smooth spreading consistency. Colour the buttercream pink.

Place the cake layers on top of one another, spreading a thin layer of buttercream between each layer.

Cover the entire cake with pink buttercream and smooth the sides and top.

Decorate generously with rainbow sprinkles.

Chill the cake briefly, then slice and serve to reveal the beautiful pastel layers. 🌈🍰

21/08/2026

Coconut Flakes Recipe

Here's a simple and delicious homemade coconut flakes (sweet toasted coconut chips) recipe.

Ingredients
2 mature coconuts
2 tablespoons sugar (optional, for sweet flakes)
¼ teaspoon salt (optional)
1 teaspoon vanilla extract (optional)
1 tablespoon melted butter or coconut oil (optional, for extra flavor)

Instructions

1. Break the coconuts, remove the flesh, and peel off the brown skin if you prefer white flakes.

2. Wash and pat the coconut dry.

3. Use a vegetable peeler or grater to shave the coconut into thin flakes.

4. In a bowl, mix the flakes with the sugar, salt, vanilla, and melted butter or coconut oil if using.

5. Spread the flakes in a single layer on a baking tray.

6. Bake at 150°C (300°F) for 10–20 minutes, stirring every 5 minutes until lightly golden.

7. Watch carefully—they brown quickly.

Without an oven:

5. Toast in a dry frying pan over low heat, stirring constantly until golden.

6. Allow the flakes to cool completely. They will become crisp as they cool.

Storage:

7. Store in an airtight container at room temperature for up to 2 weeks.

8. For longer storage, refrigerate for up to 1 month or freeze for up to 3 months.

These coconut flakes are great for topping cakes, cupcakes, yogurt, cereal, smoothie bowls, or eating as a snack.

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Flames Tee Confectionaries II

28/09/2026

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