Sorrel Drink

3 lbs Sorrel
2 Cinnamon sticks
1 Bay Leaf
White sugar
3 lts water

Method
Remove seed from sorrel fruit and bring to boil in one liter of water, cinnamon and bay leaf. Remove from heat and strain, sweeten with sugar to taste. Allow to cool and enjoy.

Black Fruit Cake

1 lb Butter
2 Cups Sugar
2 Cups Evaporated Milk
1 Doz. Eggs
1 tbsp ground spice
2 tbsp essence
2 tbsp baking powder
1 lb raisins
1 lb prunes
2 cups of browning
2 cups molasses
1 bot. Cherry brandy
3 lbs Flour sifted

Method
Grind raisins and prunes and soak in half of cherry brandy before hand and set aside. Cream butter and sugar until fluffy. Add eggs one at a time until fully incorporated. Add milk, essence and spice. Mix in fruit mixture, browning and molasses. Incorporate flour one cup at a time and then add baking powder. For darker mixture add more browning. Spoon out mixture into greased and floured cake pans and bake in 350 F oven for 45 minutes or until inserted tester comes out clean. While cake is still hot soak with remaining cherry brandy and allow to cool.

Cassava Pone

5 lbs Cassava grated
1 Dry Coconut grated
3 lbs Pumpkin grated
3 lbs Sweet Potato grated
1 Butter
Brown sugar to taste
2 tbsp Essence
1/2 lb Raisins (optional)


METHOD
Mix all ingredients together in a bowl. Add to a big greased baking dish and bake in 375 F for 45 minutes or until edges turns brown. Remove from heat and allow to cool. Slice up and enjoy.

Local Ginger Beer

1 lb ginger grated
3 l water
1 tbsp essence
Sugar to taste

METHOD
Soak grated ginger in 1 l of water over night. Strain and discard pulp, add remaining water, essence and sweeten to taste. Bottle and store in cool place. For stronger ginger flavor use less water.

NB: This drink goes well with sweet bread.  ENJOY!

Maids of Honour

2 cups short crust pastry
Your favorite Jam
Your favorite cake batter

METHOD
Line greased muffin tins with pastry.
Spoon 1/2 table spoon of jam into lined muffin tins.
Pour cake batter over jam bringing it to the level of the pastry.
Bake in 300 F oven for 30 mins or until tester comes out clean.

ENJOY

Quiche Lorraine

1 cup short crust pastry

100g streaky bacon chopped

75g cheese thinly sliced

2 eggs

125ml milk
Salt and pepper

METHOD

Line tin with pastry
Fry the bacon lightly, cool
Place the cheese in the pastry case and cover with bacon
Beat the eggs and milk together, season and pour over the bacon and cheese
Bake in a moderate hot oven ( 190C, 375F,  Gas 5) until set and golden brown about 20 minutes

NOTE: To make mini quiches line some muffin tins with the pastry dough.

ENJOY

Eggless Sponge Cake

6 ozs (170g) Blue Band Margarine
6ozs (170g) Castor Sugar
2 tbsp golden syrup
12 ozs (340g) flour
5 tsp baking powder
300 mls milk
1 tbsp vanilla essence

METHOD

• Grease and flour two 9” sandwich tins
• Cream together the margarine, sugar and syrup until soft and light
• Sift the flour and baking powder
• Fold the flour and milk alternately into the creamed mixture. Divide the mixture between the prepared tins
• Bake above the center of a moderate oven at 350- 370 F for approximately 18 min or until firm to the touch
• Cool for 2- 3 min in the tins, then turn out o to a wire tray

BUTTER FROSTING

8 ozs (227g) margarine

24 ozs (680g) icing sugar
3 tbsp milk
1 tbsp vanilla essence

METHOD

Cream margarine, add icing sugar, milk and essence, cream until smooth and fluffy. Cover cool cake.

Eggless Chocolate Cake

1 ½ cups flour
¼ cups cocoa powder
 1 cup brown sugar
½ tsp salt
1 tsp baking soda
½ tsp baking powder
1 tsp ground cinnamon
1 cup water
6 tbsp salad oil
1 tsp vinegar
1 tsp vanilla

METHOD

Sift flour and cocoa powder. Add sugar, salt, baking powder, baking soda and ground cinnamon. Make a well in the center of the dry ingredients and add water, oil, vinegar and vanilla. Stir until mixture is smooth. Pour into a greased floured 8” tin. Bake in a preheated oven at 350F for 30-35 mins or until tester comes out clean.

 ENJOY

Pumpkin and Lentil Soup

1 tbsp olive oil, plus 1 tsp

2 onions, chopped

2 garlic cloves, chopped

approx 800g chopped pumpkin flesh, plus the seeds

100g split lentils

½ small pack thyme, leaves picked, plus extra to serve

1lt. hot vegetable stock

pinch of salt and sugar

50g crème fraîche, plus extra to serve

 

METHOD

1. Heat the oil in a large pan. Fry the onions until softened and starting to turn golden. Stir in the garlic, pumpkin flesh, lentils and thyme, then pour in the hot stock. Season, cover and simmer for 20-25 mins until the lentils and vegetables are tender.
2. Meanwhile, wash the pumpkin seeds. Remove any flesh still clinging to them, then dry them with kitchen paper. Heat the 1 tsp oil in a non-stick pan and fry the seeds until they start to jump and pop. Stir frequently, but cover the pan in between to keep them in it. When the seeds look nutty and toasted, add a sprinkling of salt and a pinch of sugar, and stir well.
3. Whizz the cooked pumpkin mixture with a hand blender or in a food processor until smooth, then add the crème fraîche and whizz again. Taste for seasoning.
4. Serve with a spoonful of crème fraîche, a few thyme leaves and the toasted seeds scattered on top.

Enjoy

Salt Fish Accra

1 lb salt fish, boiled and flaked
½ cup finely chopped onion
¼ cup chopped chadon beni/scallions
1 ½ cups all-purpose flour
½ tsp baking soda
1 pk All purpose seasoning
1 1/3 cups Evaporated Milk
Oil for frying
METHOD
In a bowl combine the salt fish, onion, chadon beni, flour, baking soda and season up. Add the carnation evaporated milk and mix to a lumpy consistency.
Heat oil in a deep pot and spoon mixture into the hot oil, let them cook until they rise to the surface. Remove, drain on paper towels and serve hot.

 NOTE: This is a tasty dish enjoyed throughout the Caribbean. Enjoy.

Simple Sponge Cake

1 cup butter
2 cups sugar
4 eggs
1 tsp vanilla
  3 cups flour
  ½ tsp salt
  4 tsp baking powder
  1 cup water/ milk

METHOD

·         Preheat oven at 375 F for 15 minutes, prepare two 8” or 9” layer tins, lining bottom with  

        greaseproof paper. Grease paper but not sides of tin.

      ·         Cream butter and add sugar gradually. (Do not use butter at room temperature if room    
              is warmer than 75 F).
      ·         Add eggs one at a time, beating each egg for about 3 minutes.
      ·         Add vanilla.
      ·         Sift flour, salt and baking powder. Add flour mixture and water alternately. Add flour in 4 
               portions and water in 3, beginning and ending with flour.
      ·         Pour in prepared layer tins
      ·         Bake layers for 25 minutes.
      ·         Allow cake to cool in pan 5-10 minutes. Turn out on wire rack to cool if icing separately. If 
               you would like layers to stick together without using filling, as soon as they are turned out  
               of the pan, pit them together.

ENJOY

Trinidad Coconut Sweetbread

4 cups flour
¼ tsp salt
4 tsp baking powder
1 cup sugar
2 cup grated coconut
2 eggs beaten
1 cup evaporated milk
½ cup margarine (melted)

1 tsp vanilla essence

½ cup dried fruits

METHOD
       1.       Sift dry ingredients, add sugar and coconut
       2.       Mix beaten eggs with evaporated milk
       3.       Add to dry ingredients
       4.       Add melted butter and vanilla essence, mix well.
       5.       Toss dried fruits in a little flour, add to mixture
       6.       Full greased loaf pan 2/3 full
       7.       Bake in moderate oven 177 C (300 F) for 30 - 45 mins.
       8.    After removing brush top with sugar and water mixture.


ENJOY

 

Frozen Lemon Cupcake

For the lemon cream

         200g Castor sugar

         Finely grated zest and juice of 1 lemon

         475ml whipping cream

For the biscuit base

         125g unsalted butter, softened

         75g digestive biscuits or graham crackers, crushed

           2 tbsp castor sugar

          Jellied or crystallized lemon slices, to decorate

METHOD

         Grease a 12-cup tin or regular silicone cupcake mould. For the lemon cream, combine the sugar and lemon zest and juice in a large bowl. Gradually whisk in the cream. Set aside.

         For the biscuit base, melt the butter in a small saucepan over a low heat. Remove the pan from the heat and stir in the biscuit crumbs, crushed cornflakes and sugar.

         Press some of the biscuit base mixture the base of each of the prepared cupcake cups, dividing it evenly. Pour some of the lemon cream mixture over each biscuit base, dividing it evenly. Cover with freezer wrap and freeze for at least 3 hours. Unmould the cupcakes, top each one with a jellied or crystallized lemon slice and serve.

 

ENJOY

        

Carrot Cake

  ¾ cups oil

          3 cups brown sugar

           4 eggs

           1 cup crushed pineapple

           3 tsp cinnamon

           ½ cup bran

           3 cups flour

           2 cups grated carrots

           ½ cups walnuts

           1 tsp baking soda

           2 tsp baking powder

METHOD

         In mixing bowl add flour, baking soda, baking powder, cinnamon and brown sugar and mix thoroughly

         In a separate bowl add eggs, melted butter, carrots and pineapple mix and add dry ingredients

         Mix thoroughly

         Sprinkle nuts mix and pour into 2- 8” cake tins that is lined

         Bake at 350 F for the first 1 ½ hrs then lower temperature to 300 F for 15- 30 minutes

NOTE: Cover with your favorite frosting/ icing and enjoy. 

 

 

Chocolate Cake

 2 cups flour

·         1 tsp salt

·         1 tsp baking powder

          2 tsp baking soda

          2 cups sugar

           1 cup hot coffee

           1 cup vegetable oil

           1 cup milk

           1 tsp vanilla extract

           2 eggs

           ¾ cups cocoa

METHOD

         Sift dry ingredients in a mixing bowl  

       Add oil, eggs, coffee, and milk and mix at medium speed for 2 mins

      Batter will be thin

         Pour into greased 9" tins

         Bake at 350 for 30- 40 minutes or until a toothpick inserted into the middle comes out clean

         Cool for 15 minutes, cover with your favorite frosting/icing and enjoy.
 

NOTE: This super moist cake will have them coming back for more.

 

Easy No Bake Cheesecake

FILLING
1 pkg cream cheese, 1 can sweetened condensed milk, 1/3 cup lemon juice, 1 tsp vanilla

 CRUST

1 pkg graham crackers, ½ cup sugar, ¼ melted margarine

METHOD

Make crust and put into small 8 x 8 inch pan. You can put this in the oven for 10- 15 minutes to make crust more rigid.

Mix cream cheese with blender until creamy, add milk slowly. After milk in completely mixed in, slowly add lemon juice. Then add your vanilla and pour into crust. Top with your favorite pie filling and refrigerate for at least 2 hrs for cheesecake to set up.

The graham crackers can be swapped out for digestive biscuits (10-12 biscuits).

This easy to follow recipe takes little effort and leaves you with lots of delicious cheesecake. Enjoy.

Sunday Special

For this Sunday meal we have Saffron Rice, Pineapple Chicken, Macaroni Pie, Herb Roasted Potatoes, Red Beans and a colourful fresh salad.

Enjoy.

Banana Bread

 

1 ½ cups flour, 2 eggs, 1 cup brown sugar, 2- 3 very ripe bananas, 1 tsp baking soda, 1 tsp baking powder, 1 tsp vanilla essence, ½ cup oil
METHOD

Mix all ingredients together and gradually add oil last. Grease loaf tin before placing dough in it. Set oven to 350 F and bake for 45 mins. Before removing from oven stick with knife in the middle to test for doneness in baking.

This is an easy to follow recipe, the oil can be cut in half without compromising the quality of the end product

Independence Celebration

 

I decided to cook this in celebration of our Nation's Independence. It comprises of Red and white fried rice, Black beans, Potato pie, Cole slaw, Oven fried chicken and Fresh salad. Enjoy.