Papamo

Almond Cake

2012-01-19T15:42:00.000-08:00

You'll need:
1/2 cup butter,
1 cup white sugar
2 eggs
1 cup flour
1/2 cup ground almonds
1tsp almond extract
1 tsp baking powder
pinch of salt
1/2 cup milk
Sliced almonds

Method:
Preheat oven to 350F

In a separate bowl, blend together the flour,
ground almond, salt and baking powder.
Cream butter with sugar. Gradually beat in eggs.
Add the flour mixture alternately with milk.
Add almond extract.
Throw in some sliced almonds

Beat until light and fluffy.
Pour into pan evenly.
The batter is quite thick.
Top with some sliced almonds.
Bake until golden brown, and knife comes out clean.

Kale, Chicken and Chick Pea Soup

2012-01-02T11:13:00.001-08:00

You'll need:

2 tablespoon extra-virgin olive oil
1 to 3 pieces of chicken (skin removed)
1 large onion coarsely chopped
1-1 1/2 pounds kale, ribs removed, coarsely chopped
1 carton of reduced-sodium chicken broth
1 or 2 cups of water (to cover meat and vegetables)
1/2 teaspoon ground cumin
1/4 teaspoon garam masala,
1 small bunch of thyme tied together and discarded later
1 tsp tumeric
salt and pepper to taste
vegeta to taste
1 medium sized potato
1/4 teaspoon salt
1 15-ounce can chickpeas, rinsed

Preparation

Heat 1 tbsp oil in a frying pan and fry chicken until golden brown. Set aside.

Heat 1 tbsp oil Dutch oven or large pot over medium heat. Add onion and cook, stirring, until fragrant, about 30 seconds. Add chick peas and fry for about 1 minute.

2. Add chick peas and cook for about a minute.

3. Add kale and cook, tossing with a large spoon, until bright green, about 1 minute.

4. Add broth, and spices.

5. Add potato, chicken and thyme

6. Cover and cook, stirring occasionally, until the kale is tender and potatoes are cooked

Pineapple Tart

2011-11-05T17:25:00.000-07:00

Pastry Crust

In a bowl combine: 2 1/2 cups of flour, 1/4 tsp salt, 3 tbsp sugar, about a tsp of baking power and mix well. Then add one cup of chilled butter and use a pastry cutter to cut the butter into the dry mixture. When it's well mixed, meaning the butter is no longer in big chunks....

In a small bowl, beat 1 tsp of almond extract with one egg. Make a little well in the flour mixture adding sprinkles of water just until the dough holds together.

For the filling
1 large pineapple (4½ pounds), peeled, quartered, and cored
¼ cup packed light brown sugar
¼ cup granulated sugar
1 tsp mixed essence
2 tbs fresh lemon juice
½ cup dark rum

Make the filling: Cut each pineapple quarter crosswise into ⅓-inch-thick slices. Combine sugars, mixed essence, and lemon juice in a large saute pan. Add pineapple, and cook over medium heat, stirring until sugars dissolve and mixture becomes saucy, about 3 minutes. Add rum, and simmer until pineapple has softened and almost all liquid has evaporated, about 20 minutes. Let cool in pan.

Spread pineapple mixture evenly in shell. Beat egg, and brush along top edges of tart. Brush top of lattice with egg wash.

Take a little more than half for the bottom of the baking pan and roll out the dough on a well floured surface. Fill shell with fruit filling, and roll out the other half.

Use a knife to cut dough into strips for lattice pie top....or don't bother with it and just cut a hole in the top with a cookie cutter.

Place your pie on a baking sheet because mine has a tendency to bubble over on occasion when the fruit expands. I'd rather be safe than have to clean the drips after the fact.

Brush with egg yolk (I find it browns nicer than with milk or egg whites) and bake in the oven at 350F until golden brown. (about 50 minutes)

Plum Cake

2011-10-30T12:00:00.000-07:00

Ingredients:

1 cup soft butter
1 cup of sugar
pinch of salt
2 large eggs
1 1/2 tsp of baking powder

Also:
1/4 cup of Apple Jelly
4 large plums
1 + 1 tablespoons icing sugar

Method:

Preheat the oven to 325F .
Grease the pan.
Wash plums, cut into quarters, remove seeds.

Cream butter, sugar and salt.
Add the whole eggs, flour and baking powder - mix .

The dough is dense.

Place dough into the pan, level the top and spread with apple jelly.

Lay the plums on top lightly.

Sprinkle with powdered sugar and put into preheated oven.
Bake 30-40 minutes (check with knife or toothpick until it comes out clean).

After baking, remove from oven, cool and then sprinkle with powdered sugar.

Peach Cobbler

2011-10-22T16:16:00.000-07:00

Recipe found here from Canadian Living.

The only thing I added was some vanilla to the peach mixture.

Coconut Pineapple Cake

2011-07-23T23:04:00.000-07:00

It's this recipe, from here...with these changes:

I didn't toast the coconut because I'm lazy.
I used whipping cream instead of sour cream.
I used a cake pan instead of a loaf pan.
I cut the fresh pineapple into bigger chunks.

The result was a good, very moist cake...with almost a cheesecake quality.
definitely a keeper.

Cherry Clafouti

2011-06-25T16:47:00.001-07:00

Made this today...dead easy.

Find the recipe here.

Spicy Shrimp

2011-05-23T12:36:00.000-07:00

I was looking for something to try today, and this was it.

Ingredients:
1 lb Shrimp (Peeled and de-veined)
Olive Oil

Seasoning:
1 heaping tablespoon paprika
2 teaspoons salt
1 heaping teaspoon adobo seasoning
1/4 to 1/2 teaspoon ground smokey paprika
2 teaspoons black pepper
1/2 teaspoon leaf thyme
1/2 teaspoon leaf oregano

Cute little paprika containers.

Mix the seasoning together.

dry the shrimp and use about 1 tablespoon and a half of the seasoning and coat the shrimp.

Fry in olive oil until cooked.

Done...and very delicious on a bed of white rice!

Put the rest of the seasoning in a shaker, and use it for other things.

Spicy Carrot Coconut Curry

2011-03-13T18:21:00.000-07:00

Made it as a side tonight and it's a keeper!

Find the recipe here

Pasulj

2010-11-06T12:02:00.000-07:00

As our waiter in Belgrade called it: "Serbian Caviar".

Pasulj is a bean soup that can be made with or without meat. It's perfect for this time of year. Stick to your ribs food. This is my Tetka Ljuba's recipe and she didn't give me any measurements, but I'll give you the ones I used. It turned out very well...as usual, she didn't steer me wrong.

Ingredients:

1/2 pack of Romano beans, rinsed and soaked overnight.
about 10 cups cold water (you can add more if it's too thick for your liking
1 piece of slanine (smoked bacon...it looks like this..cut into chunks..but, you can use a ham hock or kobasice)
Vegeta (to your liking) and whole pepper corns and sweet paprika (to your liking)
1 carrot, peeled and sliced or medium chopped
1 large red potato, peeled and cut into medium pieces
1 hot Hungarian pepper (they're yellow), medium chopped
1 large onion, medium chopped
1 garlic clove, finely chopped

Method:
In a large soup pot, place beans, water and slanine. Bring to a boil, stirring occasionally so beans don't stick, and skimming off any foam that rises to the surface. Add vegeta, paprika and pepper to taste. Lower temperature and simmer 1 hour.

Add vegetables, bring back to the boil, reduce heat and continue to simmer for 1 more hour.

It's done.

Bacon & Asparagus Soup

2010-10-24T14:38:00.000-07:00

You'll need:

1/2 a pack of bacon chopped into 1 inch pieces (or more to your taste)

2 bunches of asparagus (chopped)

2 medium sized onions (chopped)

4 medium sized potatoes (chopped)

1 hot Hungarian pepper (chopped)

a small tied bunch of thyme (to be taken out and discarded before blending)

Vegeta (to taste)

black pepper (to taste)

Water

Method:

Fry bacon until almost crisp. Throw in onions and toss until translucent. add chopped potatoes and chopped asparagus toss and fry for a minute or two. Add water to cover. Add thyme, vegeta, and black pepper. Simmer on medium heat until veggies are soft.

Blend with hand blender until smooth.

Delish.

Italian Meat Balls

2010-07-28T19:53:00.000-07:00

This is a recipe from my friend Lora Capiciolto...and an awesome recipe it is.

My nieces ask for Lora's meatballs..and will no longer tolerate frozen/bought meatballs.

Sorry...no precise measuring.

Ingredients:

1lb lean ground beef

1lb ground pork

lots of garlic

lots of Parmesan Cheese

lots of fresh basil

salt and pepper

Italian bread crumbs

2 beaten eggs

oil for frying

Method:

Put the ground beef and ground pork in a large bowl, add lots of finely chopped garlic, lots of grated Parmesan cheese, and lots of finely chopped basil, salt and pepper...

Lots of Italian bread crumbs, and 2 beaten eggs..and mix together well.

Using your Tbsp measurer, roll meatballs.

Fry in hot oil, turning until cooked through.

Drain on paper towels.

Good in sauce, or just on their own..or dipping in sauce as an app.

Delish.

Monkey Bread

2010-07-10T18:57:00.000-07:00

3 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
1 Teaspoon cinnamon
1/2 cup raisins and 1/2 cup walnuts or pecans

Directions:

1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.

2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place biscuit pieces in the sugar cinnamon mix. Shake well.

3. Arrange pieces in the bottom of the greased pan. Layer biscuit pieces with nuts and raisins until all the biscuit pieces are coated and in the pan.

4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.

5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate.

Super easy!

Almond/Pecan Biscotti

2010-05-23T14:14:00.000-07:00

Ingredients

1-3/4

cups

all purpose flour

2 tsp baking powder

1/2

cup

whole unblanched almonds

1/4 pecans
2

3/4

cup

white sugar

1/3

cup

tsp

1/2

tsp

almond extract

tsp

grated orange rind

Preparation:

To measure flour accurately, lightly spoon flour into dry measure, without tapping, until cup is heaping; level off with blunt edge of knife. In large bowl, combine flour, baking powder and almonds.

In separate bowl, whisk together eggs, sugar, butter, vanilla, almond extract and grated orange rind; stir into flour mixture until soft sticky dough forms. Transfer to lightly floured surface; form into smooth ball.

Divide dough in half, roll each into 12-inch (30 cm) long log. Transfer to ungreased baking sheet.

Brush tops with egg white; bake in 350°F (180°C) oven for 20 minutes.

Remove from oven and let cool on pan on rack for 5 minutes. Transfer each log to cutting board; cut diagonally into 3/4-inch (2 cm) thick slices.

Stand cookies upright on baking sheet; bake for 20 to 25 minutes longer or until golden. Transfer to rack and let cool. (Biscotti can be stored in airtight container for up to 2 weeks.)

Very good.

I modified it a bit from this Canadian Living recipe.

Canadian Living has never let me down

Spicy Sausage in Pastry

2010-02-15T13:10:00.000-08:00

Filling:

Pkg of Hot Italian Sausage
1 small onion (minced)
1 carrot (minced)
6 mushrooms (chopped fine)
3 tbsp ketchup
1 tbsp Worcestershire sauce
1 tbsp hot sauce (or to taste)
1/2 tsp cumin
salt and pepper

Pastry
2 cups flour
1 cup of butter
1 tsp baking powder
1 tsp salt
1 egg (beaten)
1 tsp Dijon mustard
water

Take the sausages out of the casing and fry in a little oil on medium heat until slightly browned.
Add the rest of the filling ingredients until cooked and is to your taste.
Set aside to cool while you make the pastry.

Combine dry ingredients and grate butter into bowl for easy cutting.
Cut with pastry cutter until it looks more or less like the above picture.

in a separate bowl, combine egg and dijon mustard and beat.

Preheat oven to 350F

Add the egg mixture with some water and mix until just combined and looks like this.
Keep adding water until it holds together.

Roll out the dough to 1/2 an inch, and use a large round cutter or coffee can to cut round pieces to fill with sausage mixture.

Roll rounds out a little and put a little more than a tablespoon (or as much as can comfortably fit), and seal with a fork. Cut clean edges with kitchen scissors.

Place on baking sheet lined with parchment paper, and beat another egg.
Brush all pastries on sheet with beaten egg, and then slit tops.

Bake for about 10 minutes, or until pastries are golden.

latke

2009-12-13T13:59:00.000-08:00

Seasoned Rice

2009-08-03T17:02:00.000-07:00

2 cups of washed rice
One chopped celery stalk
One chopped tomato
One chopped red bell pepper
One chopped green bell pepper
One large chopped onion
Other chopped veggies of your choice (carrots, zucchini, whatever)
Fresh chopped herbs of your choice (I like basil or thyme)
A little bit of tumeric for colour
4 cups chicken stalk
a little more salt or vegeta if you like.

Place all the chopped veggies in a large pyrex baking pan.
Wash the rice and mix with the veggies.
Mix the tumeric with the chicken stalk and pour over the rice and veggies.
Mix well.

Cover with tin foil and bake in a 350F oven until all the liquid is absorbed.
Uncover for the last 10 minutes and stir.

I often add left over chicken, beef or shrimp as well.

It's an easy side that doesn't take a lot of work...if you have a small chopper.

Stawberry Pie

2009-08-03T11:01:00.000-07:00

Filling:
About 2 pints of strawberries (hulled and cut in half)
1/2 cup of sugar
4 tbsp corn flour
1 tsp vanilla extract

Combine and set aside.

Pastry Crust

In a bowl combine: 2 1/2 cups of flour, 1/4 tsp salt, 3 tbsp sugar, about a tsp of baking power and mix well. Then add one cup of chilled butter and use a pastry cutter to cut the butter into the dry mixture. When it's well mixed, meaning the butter is no longer in big chunks....

In a small bowl, beat 1 tsp of vanilla with one egg. Make a little well in the flour mixture adding sprinkles of water just until the dough holds together.

Take a little more than half for the bottom of the pie plate and roll out the dough on a well floured surface. Fill shell with fruit filling, and roll out the other half.
Use a knife to cut dough into strips for lattice pie top....or don't bother with it and just cut a hole in the top with a cookie cutter.

Place your pie on a baking sheet because mine has a tendency to bubble over on occasion when the fruit expands. I'd rather be safe than have to clean the drips after the fact.

Brush with egg yolk (I find it browns nicer than with milk or egg whites) and bake in the oven at 350F until golden brown. (about 50 minutes)

Saltfish and Bake

2009-05-31T08:16:00.001-07:00

Bake (Makes about 5):
2 cups flour
1 tsp salt
2 teaspoons baking powder
about 1 cup water
1 cup oil for deep frying

Instructions

Sift flour, salt, and baking powder. Add enough water to make a soft dough. Knead for about ten minutes then let rest for half an hour or more.

Cut in pieces and roll each piece 4 to 5 inches in diameter and ¼ inch thick.
Fry in hot oil, turn once, and fry until brown. Drain on paper towel.

Saltfish
1 pkg boned saltfish (unless you like picking out bones)
2 tablespoon olive oil
2 tomatoes (chopped)
1/2 red bell pepper (chopped)
juice of one lime
½ sliced large onion
1 tsp minced garlic
1 tsp Italian Seasoning
1 tsp chopped fresh thyme
1 tsp chopped fresh parsley
Black pepper to taste
1 chopped scotch bonnett (make sure you don't touch your eyes or any other sensitive parts afterwards. I used a chopper and made sure I spooned it out without touching it)

Instructions

Break 1 pkg of boned salted codfish in pieces and boil for ten to 15 minutes. Drain. This is to remove the salt: Don't skip this step or it'll be far too salty to eat.

Fry fish in hot oil for about 3 to 4 minutes. Add tomatoes, lime juice, onion, garlic, thyme, scotch bonnett pepper, and other ingredients; cook for ten minutes.

Serve warm with bake.
To eat the saltfish with the bake, open the bake as you would pita bread, fill it with saltfish, and enjoy.

Tarte Tatin

2009-04-10T12:04:00.001-07:00

IT WORKED!!!

Chocolate Coconut Strawberry Cream Cheese Tart

2009-03-08T15:22:00.000-07:00

For the crust:
2 c. all-purpose flour
3 T. sugar
1 egg
¼ t. salt
1/2 tsp vanilla
1/2 tsp almond extract
1 c. butter, cut into small pieces
¼ c. ice water

For the filling:
6 oz. dark chocolate
8 oz. cream cheese, at room temperature
½ c. powdered sugar, sifted
1/2 cup coconut (optional)
½ t. vanilla extract
2 T. milk or cream
Fresh strawberries (approx. 2 pints), sliced

Preheat oven to 350°. In a large mixing bowl, stir together the flour, sugar and salt. Rub in butter with fingertips (or mix with stand mixer/food processor) until mixture is crumbly and resembles wet sand. Stir in water, adding an additional tablespoon if necessary until dough starts to come together and clumps easily. Press dough into a disc and cover with plastic wrap. Refrigerate for 30 minutes.
Roll out dough on a well-floured surface and press into a 9- or 10-inch tart pan. Place the tart pan on a baking sheet and place a piece of aluminum foil over the pastry. Fill the foil with pie weights and bake for 12 minutes at 350°. Remove foil and weights and continue baking for 25-30 minutes, until golden brown. Cool completely before filling.
Melt 4 oz. dark chocolate in a small saucepan over medium-low heat, stirring constantly. When melted, pour into the pastry crust and spread evenly to coat the bottom with a thin layer of chocolate. Refrigerate for 30 minutes or until cool and firm.

Beat cream cheese, powdered sugar, vanilla and milk and coconut in a large bowl until smooth. Pour into the cooled crust.

Top cream cheese layer with sliced strawberries.

Melt remaining dark chocolate and drizzle over berries. Refrigerate the tart for at least 30 minutes or until ready to serve.

Modified from this recipe

Jam Almond Drizzled Shortbread

2009-02-22T10:38:00.000-08:00

(a variation of the Jam Filled Shortbreads from a couple of weeks ago)

INGREDIENTS

* 1 cup butter, softened
* 2/3 cup sugar
* 1/2 teaspoon almond extract
* 2 cups all-purpose flour
* 1/3 cup jam (your choice)
GLAZE:
* 1 cup confectioners' sugar
* 3 teaspoons water
* 1/2 teaspoon almond extract

DIRECTIONS

1. In a mixing bowl, cream butter and sugar. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets.
Using your thumb, make an indentation in the center. Fill with jam.
2. Bake at 350F for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies if desired.

Combine glaze ingredients; drizzle over cookies.

Spiced Chicken Thighs

2009-02-08T15:48:00.000-08:00

Very Flavourful dish.

Ingredients:

* 3/4 tsp (3 mL) olive oil
* Cooking spray
* 1 cup (250 mL) sliced onion
* 2 tsp (10 mL) garam masala
* 1/2 tsp (2 mL) salt
* 1/4 tsp (1 mL) curry powder
* 8 chicken thighs (about 2.2 lbs/kg total),skinned
* 1/4 cup (60 mL) dry red wine
* 2 tbsp (30 mL) red wine vinegar
* 1 cup (250 mL) chicken broth
* 3 tbsp (45 mL) chopped fresh parsley
* Hot Sauce (optional)

Clean chicken with lemon. Combine garam masala, salt and curry powder; sprinkle evenly over chicken.
Heat oil in a large nonstick skillet coated with cooking spray, over medium-high heat. Add onion; saute 3 minutes.

Remove onions from skillet. Set aside.

Add chicken to pan; cook over medium-high heat 4 minutes on each side or until browned.

Add wine and vinegar; cook 30 seconds, scraping pan to loosen browned bits.

Add onion and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done; add some hot sauce while it's cooking.
Sprinkle on parsley. Serve chicken thighs with rice, couscous or noodles.

Jam Filled Shortbread Cookies

2009-02-08T12:56:00.001-08:00

Ingredients:

Butter: 1/2 cup (softened)
Sugar: 1/3 cup
Egg Yolks: 1
Vanilla: 1/3 tsp
All-purpose Flour: 1+1/3 cup
Fruit Jam: 2-3 tbsp (any flavour)

Method:

1. Preheat oven to 350 F.

2. Sift the flour, set aside.

3. In a medium-size bowl, cream butter and sugar until light and fluffy. Mix in the egg and vanilla.

4. All the flour to the creamed mixture a little bit at a time and mix well until a soft dough forms. If the mixture is too soft, cover and refrigerate for about an hour.

5. Cover a baking sheet with parchment paper. Roll dough into 1 inch balls. Place balls onto the baking sheet 1.5 inches part.

6. Make a well in the center of each cookie, using your finger or an instrument of similar size. Fill the whole with jam.

7. Bake for 8-10 minutes or until cookies are golden brown on the bottom. Remove to wire racks to cool.

(Make sure you watch them.
Because the cookies do not brown on top, they can burn rather quickly on the bottoms).

Melt in your Mouth Blueberry Cake

2009-02-07T14:39:00.000-08:00

Ingredients:

* 2 eggs -- separated
* 1 cup sugar
* 1/2 cup margarine -- softened
* 1/4 teaspoon salt
* 1 teaspoon vanilla
* 1 1/2 cups flour -- sifted
* 1 tablespoon flour -- to coat berries
* 1 teaspoon baking powder
* 1/3 cup milk
* 1 1/2 cups fresh blueberries
* cinnamon sugar -- for topping

Preheat the oven to 350F.
Beat egg whites until stiff. Beat in 1/4 cup of sugar. In another bowl, cream margarine; add salt, vanilla, and remaining sugar gradually.

Add egg yolks and beat until creamy. Sift flour with baking powder. Add alternately to creamed mixture with milk.

Fold in beaten egg whites. Coat the blueberries with 1 tablespoon of flour and then fold into mixture.

Pour into a greased and floured into 8x8 inch pan. Sprinkle cinnamon sugar on top. Bake for about 35 minutes or until golden brown.

Bacon Sweet Potato Fritters

2008-11-23T13:46:00.000-08:00

2 med sweet potatoes (boiled and mashed)
1 pkg of maple smoked bacon
2 egg whites
1 small chopped onion
1 small chopped burmuda onion
1/2 cup of water
1 tbsp pepper sauce
1 1/4 cup flour
2 tsp bacon fat
3 cloves of garlic (chopped fine)
2 tsp baking powder
2 tsp sugar
Salt and pepper to taste
Oil for cooking

Cut bacon into 1 inch pieces and fry until crisp.
Drain on paper towels. Save 2 tsps of the bacon fat.

Boil and mash the sweet potatoes. Let cool.

Mix all the ingredients in a bowl and stir vigorously until the batter gets thick.
Let the batter rest for 30 minutes.

Heat oil in the meantime.

Fry batter in 1/2 tablespoonfuls until golden brown.
Drain on paper towels.

Serve with hot sauce.

Mango Coconut Bread Pudding

2008-11-22T13:13:00.000-08:00

1 sandwich loaf (torn)
1 can condensed milk
1/2 can evaporated milk
2 c. water
1/4 c. butter
1 c. sugar
3 eggs
1 tsp. mixed essence
2 tsp. vanilla essence
1 peeled and cubed mango
1 1/2 c. grated coconut

Preheat oven to 360 degrees.
In a large mixing bowl, soak bread in a mixture of condensed and evaporated milk and water.

Cream butter and sugar.

Add eggs, mixed essence, vanilla, and coconut. Combine with soaked bread. Pour into a large greased square tin.
Bake for 30 to 40 minutes.
Serve cold.

Unfussy Apple Cake

2008-11-15T17:01:00.000-08:00

2 cups sweet, crisp red apples, cut into 1/4 cubes (peel on)
2 1/2 cups flour
1 tablespoon baking powder
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup brown sugar
1/2 teaspoon salt
2 eggs
1 cup milk
1/4 cup butter, melted and cooled a bit
3 tablespoons brown sugar

Preheat the oven to 375F degrees, racks in the middle. Butter and flour 9-inch square baking dish or tart pan.

Place the chopped apples in a bowl along with the juice of one lemon. Set aside. Combine the flour, baking powder, cinnamon, sugar and salt in a large bowl.

In a separate smaller bowl whisk together the eggs and the milk. Whisk in the melted butter. Pour the milk mixture over the flour mixture and stir until barely combined - try not to over mix. fold the apples into the cake batter.

Spoon the batter into the prepared pan, pushing it out toward the edges. Sprinkle with the 3 tbsps of brown sugar. Bake for about 20-25 minutes or until cake is just set and a touch golden on top.

Shrimp and Kim Chi Fried Rice

2008-10-27T17:16:00.000-07:00

Clean and peel 1lb of raw shrimp
1 jar of Kim Chi
3 or 4 cups of cold rice
2 or 3 cloves of garlic (chopped fine)
1 tsp fresh ginger (chopped fine)
1 tbsp sesame oil
2 tbsp corn oil
1/4 tsp of chili flakes
2 tbsp soy sauce
1 tbsp sugar

Heat oils in a wok.

Throw in shrimp when oil is hot, add garlic, ginger and chili flakes, and toss until shrimp starts getting pink.

Add kim chi soy sauce, sugar, toss until well mixed and then add cold rice and fry until done. Add more soy if you like before you finish.

Yummy.

Easy Gingerbread

2008-10-05T10:26:00.000-07:00

2 boxes of butterscotch pudding
1 cup butter (room temp)
1 cup brown sugar
2 eggs
3 cups of flour
3 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp baking soda

Preheat oven to 350F and use parchment paper or grease the sheets

Cream the butter and sugar

Add the eggs, mix in the pudding, mix the flour and spices, and gradually add the mixture to the butter mixture.

Roll out the dough to 1/2cm

Bake for 10 minutes

MARSHMALLOWS

2008-09-05T21:37:00.000-07:00

In the spirit of Candygenius, I'm posting the recipe for Homemade Marshmellows, that I got here.
Ingredients:

Powdered sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold water
2 cups sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
3 egg whites, room temperature
2 teaspoons vanilla extract

Line the bottom and sides of a 13- by 9-inch baking pan with plastic wrap; oil and then generously dust bottom and sides with some powdered sugar (I added coconut to the bottom as well).

In large bowl of an electric mixer, sprinkle gelatin over the 1/2 cup cold water; let stand to soften.
In a large, heavy saucepan, cook sugar, corn syrup, hot water, and salt over low heat, stirring until sugar is dissolved. Increase heat to medium-high and boil mixture approximately 4 to 5 minutes, without stirring, until a candy or digital thermometer registers 240°F or syrup reaches the firm-ball stage (when a small amount of syrup is dropped into very cold water, it forms a ball that holds its shape when pressed); immediately remove from heat.

Pour hot sugar mixture over gelatin mixture, stirring until gelatin is dissolved. Beat mixture on high speed approximately 5 to 6 minutes or until white, thick, and nearly tripled in volume.

In another large bowl with clean beaters, beat whites until they just hold stiff peaks; beat egg whites and vanilla into sugar mixture until well combined. Pour mixture into prepared baking pan; sift 1/4 cup powdered sugar evenly over top. Refrigerate marshmallow, uncovered, until firm (at least 3 hours).

Run a thin knife around edges of pan and invert pan onto a large cutting board; remove plastic wrap. Sprinkle top with 1/4 cup powdered sugar. With a large knife, trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. NOTE: To cut into even 1-inch squares, use and ruler and toothpicks to mark it every 1 inch. Lightly grease the blade of your knife with vegetable shortening. Cutting down firmly with the full length of the blade, cut the marshmallow into 1-inch strips. Sift additional powdered sugar over the tops if necessary.

Store either, covered with plastic wrap, in the refrigerator, or in an airtight container.

NOTE: For a delicious treat, coat marshmallow squares with melted chocolate.

No. But for real. I'm not a sweets lover, but this is a FANTASTIC dessert, with lots of potential. White chocolate, dark chocolate with coconut, substituting vanilla for a liquor..Grand Marnier or Bailey's for example.
I'll be making this again. It's only 12 hours after I made them, and there isn't one left in the house.

yum.

Egg Rolls - Appetizer Size

2008-08-04T20:20:00.001-07:00

2 cups Napa Cabbage
3 cloves of garlic (chopped fine)
1 tsp chopped ginger
2 tbsp sesame oil
1 small onion (chopped fine)
4 spring onions (chopped fine)
1 tbsp corn oil
1 can water chestnuts (chopped fine)
1 can of shitake mushrooms (chopped fine)
2 tbsp soya sauce
1 tbsp oyster sauce
small wonton wrappers

Method:
Heat sesame oil in wok or dutch oven

In bowl, stir together garlic, ginger, onions, napa cabbage, water chestnuts, shitake mushrooms, oyster and soy & oyster sauces, and sesame and corn oil.

Fry until vegetables are soft...about 3 minutes

Let mixture cool in a bowl.

Working with 1 egg roll wrapper at a time, lay wrapper on work surface with 1 corner toward you. Place 1 tsp in centre.

Fold corner over filling. Brush remaining edges with water. Fold in both sides and roll up into cylinder. Set aside in single layer, on plate, uncovered. Repeat with remaining filling and wrappers.

In wok, Dutch oven or deep-fryer, heat oil to 375°F (190°C) or until 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds. Deep-fry rolls, turning once, until golden, about 2 minutes. Remove with slotted spoon; drain well on paper towels.

Serve with Plum Sauce or Sweet Chili Sauce

Sponge Candy

2008-07-27T08:08:00.000-07:00

I used to make this candy for my step children quite a bit when they were little.
The video is this recipe method on a large scale, without divulging the actual recipe.

1 cup sugar
1 cup dark corn syrup
1 tbsp vinegar
1 tbsp baking soda

Cook sugar, corn syrup and vinegar to 300 degrees on candy thermometer, stirring often. Remove from heat; add baking soda. Mix well (this foams up-use large pan). Pour into 13x9 inch pan, buttered lightly. DO NOT BUMP PAN OR STIR. Let cool, break into pieces.

Optional:
Melt chocolate chips and dip the broken pieces of sponge candy. Set on waxed paper to dry.

John Bull's Jerk

2008-06-24T17:10:00.001-07:00

Did John turn those dumplings without tongs?

"This is how you make Jamaican Jerk Chicken!

Mix quantities of liquids, spices, and vegetables into a salsa-like paste. The exact taste and texture will depend on which you mix to make the paste, but it traditionally always is somewhat hot. Take the spices and associate their flavours with the meat. Various methods include: pounding the paste into the meat, massaging it into the meat, marinating the meat, stuffing it into poked (jerked) holes in the meat, putting it into a sealed bag with the meat, basting it on the meat, coating it on the meat, rubbing it on the meat, etc.

The spices are generally applied anywhere from half a day to three days, depending on the cook. Then grill chicken legs over very low heat for 40-50 minutes. Serve with rice n peas."

10 recipes with 3 ingredients or less

2008-06-03T19:25:00.000-07:00

Horseshit

I marveled over 10 recipes with 3 ingredients or less, and thought; it couldn't be true...and tried #2 tonight.

My finished crap product is on the left, the photo from the site is on the right.
Shortly, I'll be trying #6 and we'll see how that works out.

So far, 10 recipes with 3 ingredients or less is = 0, Radmila = 1

Peppered Salmon

2008-03-22T19:55:00.000-07:00

Juice of 1 Lemon, lime, orange
2 TBSP Sweet Soy Sauce
1/4 cup olive oil
salt - just a pinch
pepper - about 1/2 tspn
2 cloves garlic minced fresh ginger minced
1 tsp chili pepper flakes

Combine all ingredients and marinate salmon for 20 minutes

Bake at 350F until salmon flakes.

Blueberry & Strawberry Bread Pudding

2008-03-09T15:44:00.000-07:00

You'll need:

2 cups milk, scalded
2 eggs
1/4 cup butter
1/2 cup sugar
1 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup raisins (or berries)
3 cups soft bread, torn into small pieces

Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

Combine sugar, eggs, nutmeg, and salt. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

3. Place bread in a lightly greased 1 1/2 quart casserole; sprinkle with fruit and pour batter on top.

4. Bake at 350F for 50 minutes or until set. Serve warm.

Inspired by Stacerella.

Avocado and Apple Salad with Mango Vinegrette

2008-03-09T09:24:00.000-07:00

1/4 cup Red Onion, chopped
2 Apples - peeled, cored and sliced
3 Avocados - peeled, pitted and diced

Dressing:
1 tsp Lemon Zest
Juice of one lemon
1/2 cup of mango juice
1 clove Garlic, minced
2 tablespoons Olive Oil
Salt to taste

	Preparation
	Salad: In a large bowl, toss together the, red onion, and lemon zest. Mix in the apple and avocado just before serving. Dressing: In a container with a lid, mix the mango juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired. Serve on a bed of baby greens

Curry Crab Crustades

2008-03-09T08:27:00.000-07:00

1 can of crab
2 tbsp of mayonnaise
1 teaspoon curry powder (more if you like it hot...)
1 teaspoon of turmeric
1 tsp Burmuda onion chopped fine
1/2 small can of water chestnuts, chopped fine
2 tbsp of candied ginger, chopped.
1/2 teaspoon salt
1 teaspoon of black pepper
shot of Tabasco sauce

One box of crustades

Fill crustade cups and top with capers, roasted red peppers, and a sprig of dill.
Labour intensive, but it's lovely little starter with a pleasant burst of flavour.

Bacon and Potato Soup

2008-03-05T12:18:00.000-08:00

You'll need:

1 lb of bacon
2.5 onions chopped in chunks
3 cloves of garlic (chopped)
2 carrots (peeled and chopped)
2 stalks of celery (chopped)
1 sweet potato (peeled and chopped into chunks)
2 potatoes (peeled and chopped into chunks)
1 tsp cracked pepper
4 cups of chicken stock
1 cup of water
1 bunch of fresh thyme (chopped fine)
salt or vegeta

1. Fry the bacon until almost crip.
2. Add the onions and garlic and fry until translucent
3. Add the chicken stock and bring to a boil.
4. Lower heat and add potatoes, carrots, celery, cracked pepper, fresh thyme and cook until soft.
5. Add water if it's too thick.
6. Add salt or vegeta to taste
7. When all is properly cooked blend with hand blender until relatively smooth.

Serve hot with a nice bun with butter.

Carrot Bundt Cake

2008-02-24T11:46:00.000-08:00

This recipe is a tweak from one that I got from my old blogging friend Reecie, who no longer blogs.
:(
I miss her.

You'll need:

3 1/2 cups of flour
2 cups packed brown sugar
2/3 cups white sugar
2 cups grated carrots
1 cup vegetable oil
2/3 coconut milk
2 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
1 tsp nutmeg
2/3 cups of flaked sweetened coconut
1 cup walnuts or pecans (or half a cup of each)

Preheat oven to 350F and grease and flour a bundt cake pan.
Combine all the ingredients except the nuts and coconut in a large bowl.
Mix on low speed.

Fold in nuts and flaked coconut. Pour batter into cake pan.
Bake for 1 hour and 15 minutes or until a knife comes out clean.
Remove from oven and cover with tin foil and let steam for 10 minutes.
Turn out on cooling rack and allow to cool completely.

It's a nice moist cake, and you can substitute bananas, or apple, or zucchini with the carrots.
It's been one of those "keeper" recipes for me...and maybe for you too.

Apple Coffee Cake

2008-02-17T14:37:00.000-08:00

You'll Need:

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sugar
1 teaspoon ground cinnamon
5 1/2 Tbsp unsalted butter, room temperature
1 egg, beaten
1/2 cup whole milk
1 medium Cortland or other baking apple, peeled and sliced

1 Set the oven to 375°F. Grease a 9-inch square baking dish with or pie pan a 4-cup capacity.

2 Sift the flour, baking powder, and salt.

3 In a bowl, combine 1/3 a cup of the sugar with the cinnamon, set aside.

4 In the bowl of an electric mixer, cream the butter with the remaining 1/3 cup sugar. Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating until just combined.

5 Spread half the batter in the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with half of the cinnamon-sugar mixture. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on top.

6 Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges.

Serves 6.

From the Boston Globe.

Schnitzel

2008-02-01T22:43:00.001-08:00

(the picture sucks...my camera..I dunno...)

You'll need:
About a pound of sliced veal
1 cup flour
1 cup bread crumbs
salt & pepper
2 eggs (well beaten)
Oil to fry it in

beat down the veal to about a 1/4 inch.

Prepare three plates: Put flour on one, breadcrumbs on a second and two eggs that have been whisked. Cover the meat first in the flour, then in the egg and finally in the breadcrumbs

Fry in oil.
drain on paper towel

Oatmeal Raisin Cookies

2008-02-01T22:36:00.000-08:00

1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs well beaten
1 Tablespoon vanilla extract
1 1/2 cup flour
1 tsp salt
1 tsp baking soda
1 Tablespoon cinnamon
3 cups oats (Do NOT use instant.)
1 cup raisins

1 Cream butter and sugars, add eggs and vanilla and beat well.

2 Sift flour, salt, baking soda and cinnamon. Add to first mixture and mix well. Add raisins. Add oats last.

3 Spoon out by rounded tablespoonfuls on to greased cookie sheets. Bake at 350°F. Bake for 10 minutes. Remove to wire rack. Cool completely.

Makes about 2 dozen cookies.

Pepperpot (Guyanese Style)

2007-12-22T19:48:00.000-08:00

Pepperpot is an Amerindian recipe that is a staple for Christmas Day.
Eaten with bread and butter, it's sweet and tasty.
Cassareep is used in the recipe and cassareep is a preservative made from grated cassava and flavoured with cinnamon and brown sugar. The Amerindians developed cassareep as a way of preserving meats in the days before refrigeration. Pepperpot develops flavour when left over a period of days. If not refrigerated, it MUST be reheated to a boil every day. My mother in law says that years gone by, a pepperpot was always in the kitchen, and more meat was added to it each day, keeping the pot going for years.
The good thing about Pepperpot at this time of year is that it won't take up precious space in your fridge.

You'll need:
2 lbs. stewing steak or brisket
2 lbs. pickled pig tail
2 lbs. ox tail
1 cup casareep
1 one inch piece dried orange or lemon peel
8 or so springs of fresh Thyme
1 one inch piece stick cinnamon
3 heads clove
2 ozs. sugar
1 or two scotch bonnets
salt to taste

Clean meat thoroughly.

Put pig tails in pan. Cover with water and bring to boil. Skim.

When half-tender, add other meats, and hot water to cover. Cook for about one hour.

Add other ingredients and simmer until meat is tender. Adjust flavour by adding salt and sugar.

Serve hot.
Don't forget to bring it a full boil every day if you don't refridgerate it.

Sour Cherry & Apple Crumble Pie

2007-12-22T15:48:00.000-08:00

You'll need:

1 pie crust
2 cups sour cherry compote
1 apple peeled and sliced
1/4 cup of corn flour
1/2 cup of brown sugar
1 tsp vanilla extract

Topping:
1/4 cup flour
2/3 cup crushed graham crackers
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup pecans or walnuts
1/2 cup of butter (melted)

In one bowl, combine sour cherries, corn flour, sugar and vanilla. Top with sliced apples.

Combine all topping ingredients, and sprinkle over the top covering entire pie to the crust edge.

Bake at 350F for about 30 to 40 minutes.

Pepper Sauce

2007-10-15T20:32:00.000-07:00

You'll need:

One large onion
a bunch of scotch bonnet (however hot you can take it)
sugar (to your taste)
salt
1 tbsp mustard
a piece of fruit (I usually use mango, but I only had apples today)
3 or 4 cloves of garlic
1 cup or more of vinegar
I threw in some tamarind chutney for a bit of sour (you don't have to)

Throw everything into a blender.
I cut the onions into smaller pieces, but I didn't touch the bonnets...not unless I feel like coughing would I do that.
Pulse until it's all blended smooth.

Funnel it into a bottle or jar.

You're done.

Crab Quiche

2007-08-17T18:23:00.000-07:00

Ingredients:

1/4 cup chopped celery
1/4 cup chopped burmuda onion
butter
1/2 cup ranch dressing
1 tbsp busquick
1/4 cup chicken broth
300g crabmeat
300g Monteray Jack Cheese
1 pie shell (let's pretend I made the pastry from scratch)
4 eggs

Into a frying pan, brown together chopped burmuda onion, and celery into butter, until tender.
Slightly cool; drain.

Thoroughly mix together the dressing, busquick, eggs and chicken broth.

Add, stirring delicately, crabmeat and monteray jack cheese and cooled celery and onion.

Pour into pie shell, and bake in a preheated 350F oven for 35 to 40 minutes

Crab and Callaloo

2007-08-06T13:04:00.000-07:00

Again, another missing recipe from my Blogger switch over.

You need:
Dasheen Leaves or Calaloo...I prefer dasheen. It's a beautiful large leaf with a velvet like texture. You can find them in West Indian stores or Asian stores.

All chopped: celery, garlic, okra, shallots.

Crab & shrimp

Vegeta (buy it at eastern european deli or supermarket in the ethnic isle)

1 scotch bonnet pepper...just to float and remove (DON'T CUT IT OPEN)

Scald the crab and clean and chop them, as pictured here

Wash and roll the dasheen leaves
Chop the dasheen leaves and vegetables.
Amounts are not important. It's as much of the veggies and leaves as you like.

Put all chopped veggies in the pot.

Pour a pint (or enough to cover vegetables) of boiling water over all the ingredients and cook them until soft.
Add crab and cook until done.

Sometimes I add some salt beef or salt pork and shrimp for extra flavour.

Guyanese Amerindian Garlic Pork

2007-07-29T14:37:00.001-07:00

I realized that with new blogger, some of my recipes are missing...so here is an important one. Garlic Pork is a staple at Christmas for Guyanese.
I cringed in horror when I found out that pork pickles on your kitchen counter for 4 or 5 days...but the finished product is delicious.

Start with fresh pork (cut relatively thin), lots of salt, lots of vinegar, lots of sliced garlic, and lots of fresh thyme.

You need a large clean glass jar (this one was $12cdn @ IKEA and used exclusively for garlic pork).

Start with lots of salt (don't be stingy), lots of sliced garlic, and lots of thyme on the bottom of the jar.
Lay pork chops on top. Then you start to layer.

Salt, garlic, thyme. Lots of all three. Keep layering until you get to 3/4 of a full jar.

Last layer should be salt, garlic and thyme.
Fill jar with vinegar and push meat down to make sure there are no air bubbles trapped in between.

Cover top with plastic wrap to seal, and put lid on.

Leave on your counter for 4 to 5 days.
Every day open the jar and and lift pork around the outside to make sure that the vinegar is getting in between the chops. You will absolutely love the aroma.

After 4 or 5 days..

Put pork in pot of water with some of the garlic and thyme from the jar.
Boil the pork until cooked. About 3-5 minutes at a rolling boil.

When pork is cooked, pat meat dry on paper towels.

Fry in olive oil, turning until meat is golden on both sides.

Finished product...it's fabulous.

Blackened Salmon

2007-07-26T15:27:00.000-07:00

INGREDIENTS:
1/4 cup palmagranite or mango juice
(I used palmagranite this time, but mango is better)
2 tablespoons fresh lemon juice
4 (6-ounce) salmon fillets
2 tablespoons brown sugar
2 teaspoons chili powder
2 teaspoons grated lemon rind
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Cooking spray

Combine first 3 ingredients in a pan and marinate in refrigerator 1 hour, turning occasionally.

Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray.

Remove fish; discard marinade.
Bake at 400 degrees for 12 minutes or until fish flakes easily when tested with a fork.

Raisin Coconut Almond Oatmeal Cookies

2007-07-02T14:48:00.000-07:00

These cookies are very adaptable: use whatever combination of dried fruits and nuts appeals to your family or whatever you happen to have on hand. Just add 1 1/2 cups (375 mL) in total to the batter.

3/4 cup (175 mL) butter, at room temperature
1 1/4 cups (300 mL) packed brown sugar
1 egg
1 tsp (5 mL) vanilla (I added 1 tsp almond extract)
1 1/2 cups (375 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1 1/2 cups (375 mL) large-flake rolled oats
3/4 cup (175 mL) sliced almonds or chopped pecans
3/4 cup (175 mL) dried cherries, dried cranberries, raisins or chocolate chips
(I used coconut and raisins instead)

Preheat oven to 350°F (180°C).
Cream butter and sugar together in a bowl until fluffy. Beat in egg and vanilla until smooth. Combine flour, baking soda and salt in another bowl. Stir into butter mixture, mixing well. Stir in rolled oats, almonds and dried cherries.

Drop by heaping tablespoonfuls, 2-inches (5-cm) apart, onto greased cookie sheets and flatten with a fork. Bake, one sheet at a time, on middle rack in oven for 12 to 14 minutes or until edges are golden. Let stand for 5 minutes; remove cookies with a spatula to a rack and let cool.

Makes about 36 cookies

Directly from LCBO Recipes

How to Make Roti (Guyanese Style)

2007-03-29T19:37:00.001-07:00

Now I know why we call my Mother in Law "Asbestos Hands".

I once tried to make Roti.
We won't talk about the "Serbian Frisbee" incident.
I just may attempt to fail again in the near future, my friends...

Shrimp & Kim Chi Fried Rice

2007-03-27T19:33:00.000-07:00

You'll need:

Along with 1 tbsp sesame oil/1 tbsp corn oil in a wok on high.
The white rice MUST be cold, otherwise your fried rice will be mushy and stick together.

Heat the oil and throw in the ginger and garlic (about a tsp of ginger and 2 or 3 of garlic), then throw in the shrimp and fry until pink.

Throw in the other vegetables and kim chi and toss for about a minute or two.

Add the cold rice (about 4 cups or so) and toss.

Add regular soy and sweet soy while tossing until it looks golden or a little darker (your taste).
Remove from heat, and you're done.

*I never measure the vegetables since as much as you put in is to your taste.
It'll be fine.
I usually end up using whatever is in my fridge at the time that fits with fried rice.

Eggplant Parmesan

2007-03-27T19:15:00.000-07:00

You'll need:

2 Regular sized eggplants (sliced)
2 beaten eggs
breadcrumbs
2 tbsp oil
Sea salt
salt or Vegeta (I use Vegeta)
Basil (I used dried)
Parmesan (your taste)
Mozzarella (shredded, to your taste)
1 Can Crushed Tomatoes

Wash and slice the eggplant, and sprinkle sea salt on them.
Prepare two separate wide flat bowls one with the beaten egg and the other with breadcrumbs.

Heat the oil.
Drench both sides with the egg, and then turn in breadcrumbs.
Fry and set aside on paper towels to absorb the oil.

In a pan, start to layer...crushed tomatoes, and basil first.

Eggplant, crushed tomatoes, basil, parm, mozzerella.

Layer with as much as will fit.
With the last being the topping of mozzerella.

Bake at 350F until top is melted and bubbly.

Tempura

2007-03-09T22:27:00.000-08:00

I love all things fried...yes, I know it isn't good for me, and I limit my intake...but some things are just too yum.

You'll need:

Fish, shrimp, prawn or vegetables

1 cup of flour
1/4 cup of cornstarch
1 1/2 tsp baking powder
1 cup of ice water
juice of 1/2 a lemon
1 egg
1 tbsp oil

Heat oil in your wok.
Mix the dry ingredients in one bowl,

mix the wet in another.
Whisk them together until properly blended.
Dip what you're frying in the batter.

Fry until golden, turning each side once.

Just for a laugh...here's Catherine Tate's skit on Tempura:

Spicy Eggplant

2007-03-09T22:09:00.000-08:00

I love, love, love eggplant.
This recipe is a great side or vegetarian meal with rice.
I tripled this recipe because I'm a pig...but for a reasonable person....

You'll need:

3 tablespoons sesame or vegetable oil
1/2 to 1 tsp red pepper flakes depending on how hot you like it
3 baby eggplant, cut into bite-sized chunks
1 red pepper, cut into strips
1 medium onion, chopped
1 tsp minced ginger
3 cloves garlic, chopped fine
2 tbsp rice vinegar
3 tbsp soy sauce
2 or 3 tbsp brown sugar

Heat up a frying pan or a wok on medium high heat and add the oil and the red pepper flakes.

When the pepper flakes start to sizzle, add in the eggplant. Stir-fry for about three to four minutes, until the eggplant chunks are no longer light-colored.

Add the red pepper, onion, ginger and garlic, and stir-fry for another three minutes.

Add the rice vinegar and soy sauce, and then add the brown sugar and toss for a minute.

You're done.
It's delicious

Mexican Wedding Cake

2007-02-25T11:01:00.000-08:00

You'll need:

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups white sugar
2 eggs
1 (20 ounce) can crushed pineapple with juice
1 cup white sugar
1/2 cup butter
1 cup evaporated milk
1 cup flaked coconut
1 teaspoon vanilla extract
1/2 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C).
Grease and flour one 9x13 inch baking pan.
Combine the flour, baking soda, salt and 2 cups sugar; set aside.

Beat the eggs and add them to the flour mixture. Then stir in the crushed pineapple and juice until just blended. Pour batter into the prepared pan.

Bake at 350 degrees F for 30 minutes, or until a toothpick inserted into cake comes out clean.

Frosting:
In a medium saucepan bring to a boil the 1 cup white sugar, butter, and evaporated milk. Boil for 2 minutes, watching carefully to be sure it doesn't burn.
Stir the mixture frequently while cooking. Remove from the heat and stir in the vanilla, coconut and pecans. Beat until it cools to lukewarm then pour over the cooled cake.

No step by step pictures this time...sorry...too lazy.

This recipe was found at Recipe Atlas, and followed to the letter.

Trinidad Saltfish Accra

2007-02-04T15:48:00.000-08:00

I found this recipe for Trinidad Saltfish Accra at TriniGourmet.com and decided at the last minute to make it tonight for The Mister's Super Bowl get together, since I had all the ingredients and it's easier, and less labour intensive than my favoured Cod Fish Balls.

It's awesome!
It's settled, I'm adopting Sarina.
Now, I just have to convince her to move to Canada from Trinidad.
It'll be a hard sell, people.

INGREDIENTS: 1 egg
1 small onion, finely chopped
1/2 lb boneless saltfish
1/2 cup water
1 tablespoon pepper sauce
1 1/4 cup flour
1 tsp vegetable oil
3 cloves garlic, finely chopped
2 teaspoons baking powder
1/2 cup water (inc. to 1 cup for gluten-free version)
1/4 cup finely chopped spring onions
1 tsp italian seasoning
Freshly ground black pepper
Pepper and salt to tast

Super Bowl Chili

2007-02-04T11:24:00.000-08:00

You'll need:
1 lb ground beef
1 Tbsp olive oil
5 Tbsp med-hot chili powder
1 lb chorizo sausage, sliced 1/4" thick
3 medium onions (chopped)
8 garlic cloves (chopped)
1 Tbsp dried oregano
2 tsp cumin, ground
2 tsp salt
2 tsp Fresh ground pepper
2 large cans crushed tomatoes
2 bottles of beer
6 oz tomato paste
1 650ml bottle of Hot Salsa Sauce
1 650ml can of tomato sauce
2 796ml cans of kidney beans

Brown the ground meat with chili powder for about 5 minutes.
Transfer to a large pot, using slotted spoon.

Add chorizo to skillet and brown well. Transfer to pot using slotted spoon.
Reduce heat to med-low. Add oil to skillet, if necessary. Add onions and cook
until translucent, about 10 minutes.

Add garlic, chili powder,
oregano, cumin, salt and pepper. Stir 3 minutes then transfer to
pot. Stir in tomatoes, beer, salsa, tomato sauce, kidney beans and tomato paste.
Bring to a boil then reduce heat. Cover and simmer until meat is very tender, stirring occasionally, about 3 hours. Uncover during last hour if necessary
to thicken liquid into sauce.

I'll be serving it with Buttermilk Cornbread tonight

Frogs

2007-02-04T10:01:00.000-08:00

You'll need:
1/2 cup cocoa
2 cups granulated sugar
1/2 cup milk
1/2 cup butter
1 teaspoons vanilla extract
1 cup flaked coconut
3 cups quick-cooking rolled oats

Line two baking sheets with waxed paper.

In a large saucepan, stir together cocoa, sugar, milk and butter.

Boil for 5 minutes, then remove from heat. Stir in vanilla extract, coconut and oats. Combine well.

Drop by tablespoonfulls onto prepared cookie sheets. Refrigerate 1 hour or until set. Keep refrigerated. Makes 3-4 dozen cookies.

Baked Breaded Cod

2007-01-24T18:57:00.000-08:00

Like breaded fish but don't want to fry it?
This is a tasty recipe.

You'll need:
1/2 cup mayonnaise (I use light)
4 tablespoons grated parmesan cheese
2 tablespoon lemon juice
1 teaspoon salt or vegeta
1/2 teaspoon black pepper
1 cup fresh breadcrumbs
3 tablespoons marjoram
8 cod fish fillets

Preheat oven to 400F degrees. Spray skillet or pan with nonstick vegetable cooking spray. Combine mayo, parmesan cheese, lemon juice, and salt and pepper.

Combine bread crumbs and marjoram, and whisk the liquid ingredients together.

Clean and pat dry your cod. Ok...I only had 7 pieces...what of it?

Spoon mayonnaise mixture on one side of the cod ...

Cover the mayo side with bread crumbs.

Place fish on pan with crumb side up.
Bake 15 to 20 minutes or until fish is cooked through and bread crumbs begin to brown.
Serve with lemon wedges.

Easy and yummy.

Strawberry Coffee Cake

2007-01-14T13:01:00.000-08:00

You'll need:
1 cup sifted all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1 egg
2 tablespoons melted butter
1 pint of strawberries, sliced

Crumb Topping:
1/2 cup flour
1/2 cup brown sugar (packed)
1/4 cup butter

Preheat oven to 350F.
Grease and flour an 8-inch square baking pan, and slice a pint of strawberries.
Set aside.

In a small bowl combine; Combine 1/2 cup flour and 1/2 cup brown sugar. Add the butter.

Cut in butter until mixture resembles coarse crumbs. In a separate bowl, sift together the 1 cup flour, 1/2 cup sugar, baking powder, and salt.

Add buttermilk, egg, and melted butter; beat until smooth.

Spoon batter into the pan, making sure to cover the bottom. Top with sliced strawberries.

Sprinkle crumb topping over the strawberries.
Bake at 350° for 30 to 35 minutes.

Buttermilk Cornbread

2007-01-06T19:29:00.000-08:00

I've tried many, many cornbread recipes...always looking for the recipe that would make moist cornbread, instead of the dense, heavy cornbread I'm used to.
This recipe is a successful tweak.
I've combined a few recipes, and this one is by far the best I've combined.
In my opinion...a little sweet, and moist...next time though, I'll double it for the 10 inch cast iron skillet to make it thicker.

You'll need:
2 eggs
1/4 cup sugar
1 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cups yellow cornmeal
1/2 teaspoon salt
1 cup low fat buttermilk
1/4 cup of melted butter

Preheat older ovens to 400F, newer ovens to 375F.
(I've learned the hard way that ovens with ceramic tops are hotter than older versions, by about 25 to 50 degrees)

Whisk the egg and sugar together. In a separate bowl, mix all the dry ingredients.
Melt the butter and set aside to cool.

Add the dry ingredients, alternating with the buttermilk...whisking in between to mix everything evenly.

Mix in the melted butter at the end...

and pour into a greased skillet. Bake at 375F until sides come away from the skillet.
Turn the oven to broil at 375F to brown the top for about 3 minutes or so.

This cornbread is nice and moist, and sweet...but not too sweet.
I'm happy with this recipe now.

Curry Shrimp from Epicurious

2007-01-05T17:10:00.000-08:00

I tried this recipe for curry shrimp from Epicurious.com, but I modified it a bit since it just seemed a little bland to me.

You'll need:
1 tablespoon olive oil
1 small onion, chopped
2 cloves of garlic
1 scotch bonnet pepper
1 tablespoon minced peeled fresh ginger
2 tablespoons curry powder
1 tsp garam masala
1 tsp cumin
1 13 1/2-ounce can unsweetened coconut milk
8 uncooked large shrimp, peeled, deveined
2 tablespoons chopped fresh cilantro

Clean, peel, and devein the shrimp. Mince the onion, garlic and scotch bonnet in your little mincer.

Heat oil in heavy large skillet over medium-high heat. Add onion, garlic and scotch bonnet; sauté until soft, about 4 minutes. Add ginger and curry powder; sauté 1 minute.

...and other spices...Stir in coconut milk. Simmer 2 minutes.

Add shrimp and simmer until opaque in center, about 3 minutes. Stir in cilantro.
Season with salt and pepper.

It was good....but, I'd still add something to this recipe...Maybe more curry and salt or vegeta.

Roasted Red Peppers

2007-01-05T16:51:00.000-08:00

Roasted red peppers are something that is on the Serbian table for every special occasion, but particularly at this time of year.
I could eat these with just bread, but it's generally served with dinner or with cold meat.
I love them.

First broil them until the skin is blackened, either on a grill or as I did here, in the oven...because I'm not going outside to do this in January.
Use shepherd red peppers, they're better.

Peel them (which is easy to do when the skin is blackened), and put them in a bowl.
Add garlic, olive oil, vinegar, salt and sugar to your taste

Mix it all together, and let it sit for awhile for the flavours to infuse.
Serve with cold meat, or do like I do and just eat them with a nice chunk of fresh bread.

Oxtail Soup

2007-01-01T10:11:00.000-08:00

Just like most West Indian recipes, there are a million versions of Oxtail Soup.
This is my Mother in Law's extended version.

You'll need:

About 4lbs Oxtail (cut Small)
1 large onion (chopped into med sized pieces)
1 or 2 cloves of chopped garlic
2 or 3 stalks of celery (chopped)
1 small cassava (chopped)
1 yam (chopped)
2 small potatoes (chopped)
1 or 2 carrots (peeled and chopped)
1 scotch bonnet to float
Salt
Pepper
about 8 springs of fresh thyme
a little grated nutmeg
about a tbsp of curry
a couple of tbsp of cassareep.

First rinse and clean your oxtail with lime

Then place on a baking sheet and broil until browned on both sides, turning over the pieces once.

Take out of the oven and set aside for a moment.

brown the onions in olive oil and when they're translucent....

Add the oxtail, garlic and juices and brown a few minutes more.

Add the 2 or 3 stalks of chopped celery, chopped cassava, chopped yam, chopped potatoes , chopped carrots, scotch bonnett to float, salt, pepper, a little grated nutmeg, about a tbsp of curry, a couple of tbsp of cassareep, 8 or so springs of fresh thyme, and cover with water.

Bring to a boil and then lower the heat to medium low and stew for hours for the best results, stirring occasionally, until meat is tender checking for flavour. Add salt if needed.

I love this with rice, but it's really "stick to your ribs" food.
It's not light fare.

Curry Chicken

2006-12-27T18:42:00.000-08:00

Here's an excellent and entertaining little video recipe for Curry Chicken (Trini Style)

Via TriniGourmet

Sorrel

2006-12-24T20:29:00.000-08:00

There are a million recipes for the sorrel drink.
This is just one.
My mother in laws Sorrel.
Since The Mister and me married, she has been hurriedly trying to teach me all of her Guyanese cooking secrets before (as she says) "I get dotish, an kyan remember nuttin' no more ". She's still bugging me to learn Black Cake, but I must tell you that with all the hand stirring that goes into the making, it looks like a gigantic pain in the ass. Mummy in law says that the hand stirring is the love you put in the cake, and "a han mixxa kyan give yuh dat!".

For 2 litres of Sorrel, you will need:

Clean glass jars or glass juice containers.
1 oz (or 1/4 of a bag) Sorrel blossoms (dried or fresh..but if you get fresh, you'll just have to dry them...so might as well buy the dried ones)
3 cut rinds of orange
3 whole cloves
1 small piece of ginger, peeled.
1 1/2 cups of sugar (or to your taste)
1 Cinnamon stick (about 3 inches in length)
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/4 cup of rum (optional, and not added until it's ready to drink anyway)
2 litres of boiling water

Put all the ingredients in the jar. I have two. One for alchoholic sorrel, the other for plain.

Warm the outside of the jar with hot water, and then slowly add the boiling water.
Stir the contents until the sugar disolves.
Leave on your counter to infuse for a couple of days...but a minimum of 4 hours.
Make sure your sorrel is sufficiently cooled before you put the lid on.

When you're ready to drink it, strain it through a sieve, and return it to the bottle.
This is the time to add the rum...and then refrigerate it until it's sufficiently chilled.

When I first tried sorrel, I expected a perfumy taste, which I don't mind since I'm a lover of Turkish Delight which is made with rosewater...but it doesn't. It has a citrus, spicey pleasant taste.
I quite like sorrel.

Maybe you will too.

Shingles

2006-12-24T12:22:00.000-08:00

This is a chewy cookie that (as far as I know) is a Guyanese recipe.
They are addictive and easy.

You'll need:
200 gr Shredded Coconut
1 cup of butter (room temp.)
2 cups of brown sugar (packed)
1 tsp nutmeg
2 cups of flour
6 tsp vanilla extract

Mix all the ingredients together with your hands, wetting them every so often until the pastry holds together. Form a ball.

Wrap the ball in clig film, and let it rest for about half an hour.
Then roll it out into a square.
While it's resting, pre heat the oven to 350F

I use a pizza cutter to cut it into small squares, but a knife works just as well.

Like so.

Place on baking sheets about an inch apart.

Bake until edges a re bubbling and crisp looking.
They will spread, but you can separate them while they're warm with the edge of knife.

Spaghetti Carbonara

2006-12-18T20:32:00.000-08:00

Here's a nice video instructional on how to make Spaghetti Carbonara from VideoJug

Click the picture for the video.

Almond Coconut Shortbread

2006-11-09T15:30:00.000-08:00

Since I was forced to leave my office today due to a computer crash, and Christmas is already all around us...I thought I'd make some cookies.
I'll share them with my staff tomorrow, since the recipe yields more than The Mister could ever respectably consume.

You'll need:
2 cups of butter (at room temperature)
1 cup of icing sugar
1/2 cup of cornstarch
1 tsp Almond extract
3 cups of all purpose flour

Optional: 1 cup of shredded, sweetened coconut

Cream the butter and sugar until it's really fluffy.

Add the cornstarch, and almond extract and whip again. Add the flour one cup at a time and shield your eyes..it will fly.

Whip it until it looks like this...and then wipe down your counter and backsplash..:)

Add your coconut, if you're going to, and stir it in.

Drop onto parchment paper or lightly greased cookie sheets by the teaspoonful.
Bake at 300F for 20 minutes or until the edges are golden.

Cool on rack.

These cookies will melt in your mouth...they should, look at the amount of butter in them!
Yields about 60 cookies.

Cassava & Salt Fish

2006-11-06T18:50:00.000-08:00

If you like salted cod, then you'll like this dish.
To be used as a side or a meal.

You'll need:
One or two chopped, and boiled cassavas
One bag of Salted Cod (boned..unless you like picking bones out)...soaked with the water thrown off and refilled a couple of times.
Two or three onions chopped large or fine (to your taste)
Garlic (1 to 3 cloves - your taste)
1/2 cup of butter (or more - your taste)
Pepper (no salt...it's salty enough)

First, melt the butter and fry the onions until translucent, add the garlic and fry for a minute or two.

Throw in the Cod and fry until golden.

Add the cassava and stir, breaking it up until everything caramelizes, and has little caramelized bits throughout. Add more butter if you must.

It's like a West Indian Colcannon

Butter Tarts

2006-10-26T19:40:00.000-07:00

Follow the recipe for pastry from my Strawberry Tarts recipe

For the filling you’ll need:
½ cup of brown sugar (packed)
½ cup of corn syrup
1 egg
2 tsp butter
1 tsp each of vanilla and vinegar
Pinch of salt
Raisins (about 4 or 5 in each tart)

Whisk all ingredients together (except the raisins), but don’t whisk it too much. Little flecks of butter should still be visible.

So that it looks like this.

Throw a few raisins into every pastry tart. I threw in some coconut too…just because. You don’t have to.

This recipe yields exactly 12 tarts…no wasting, yeah!
Bake in the bottom third of the oven at 375F. (The recipe says 450F, but if you have a newer oven, it’ll burn them)

They’re easy and they’re yummy.

This recipe is directly from Canadian Living. The link can be found on my sidebar.

Lemon Meringue Pie

2006-10-15T12:28:00.000-07:00

You'll need for the filling:
1 - 9 inch baked pie crust
1/3 cup cornstarch
1 cup sugar
1 1/2 cups warm water
grated peel of one lemon
1/2 cup lemon juice
4 eggs (separated)
1 tablespoon butter

For the Meringue:
4 egg whites
dash of salt
1/2 cup of sugar

For the pastry:
2 1/2 cups flour
1 cup butter
3 tablespoons of sugar
dash of salt
1 tsp baking powder
1 tsp vanilla extract
1 egg

Start with the pastry:

Mix the dry ingredients with a spoon, add the butter and cut with pastry cutter

Make a well in the dry ingredients and beat the egg and vanilla with a fork.
Pour into the well you've made and mix together until it holds together
as dough, add sprinkles of water if needed. Roll out half....freeze the other half,
or make another pie...the pastry recipe is for a pie with a top crust.
Carefully roll the dough onto your rolling pin...

Roll it over the pie plate, and cut off excess with a knife.
Spear the bottom with a fork so that it doesn't puff up while it's baking.
Bake at 350F in preheated oven until golden. Take out and cool.

While the crust is cooling, mix together on your stovetop for the filling:
1 cup of sugar, 1/3 cup of cornstarch, dash of salt, and turn heat to medium.
Stir in the water, lemon rind and lemon juice, and bring to a boil on medium heat
stirring constantly while it thickens.

When the filling gets thick, and comes to a boil, remove it from the heat,
beat 4 egg yolks with a whisk, add some of the hot liquid to the egg, stir together,
and then add it to the saucepan and return to the heat. Stir until mixture
thickens. Add 1 tbsp butter and continue stirring until butter is completely
melted. Remove from heat and set aside.
Beat the egg whites with salt until stiff peaks form.
Add the 1/2 cup of sugar a little at a time, beating after each adding.

Pour the filling into the crust, and then add the beaten egg whites,
covering the entire filling, making sure to touch the crust. Try to form
nice peaks. For even browning of the meringue, bake at 350F until
nice and golden. Let cool and store in fridge.
Yummy.

Cinnamon Pecan Raisin Loaf

2006-10-01T13:32:00.000-07:00

This is a very nice sweet loaf.
It takes longer than I would like, and I notice that many people don't bother making their own dough anymore. You can buy frozen dough and just do the filling, but it wouldn't be the same.

You'll need:

Dough:
3/4 cup of milk
1/2 cup of butter
1/3 cup of sugar
1 tsp salt
1/4 warm water
2 packages of active dry yeast
2 eggs (beaten)
4 to 5 cups of flour

Filling:
1/2 cup brown sugar
1 tsp cinnamon
raisins & pecans
1/2 cup of melted butter

Scald the milk.
Pour over butter, sugar and salt in a large mixing bowl.
Let it cool to lukewarm.

Sprinkle yeast on 1/4 cup of warm water in another bowl.
Stir softened yeast into milk mixture.

Add the eggs. Stir in a little flour, beating until smooth.

Keep beating until smooth and elastic, adding only enough flour to keep dough from sticking.

Grease a mixing bowl. Put the dough in the bowl, turning once to grease the surface. Cover with a folded kitchen towel. Let rise in a warm, not hot place for about 50 minutes or until it almost doubles in size.

In the meantime, mix 1/2 cup of brown sugar with 1 tsp of cinnamon, put aside a bowl of pecans and raisins (your taste)

When the dough has risen, punch it down once.

Divide the dough up into 3 pieces and flour your surface. Roll it out as seen, brush with butter, spread some of the brown sugar mixture, raisins and pecans down the middle. Fold one side in and seal with the other side using sprinkles of water.

Transfer each piece carefully onto your greased pan.
When you've got all 3 pieces, start braiding your dough carefully.

Brush with butter.
Cover and let rise for another 30 minutes.
Preheat oven to 350F and bake for 30 to 40 minutes and looks nice and golden.

What to do with those tomatoes & herbs

2006-10-01T12:47:00.000-07:00

This is the time of year when everything from the garden comes in en masse.
I make basic tomato sauce for later use.

Salt as you see fit, and freeze it for later.

Coconut Macaroons

2006-09-24T16:36:00.000-07:00

In honour of Rosh Hashanah, here is a recipe for Coconut Macaroons.

You'll need:

2 cups sweetened coconut
½ cup icing sugar
2 egg whites
1/2 of a lemon lemon (zested)

Preheat the oven to 350F

The most time consuming part of this recipe is zesting half the lemon.

Beat the sugar and lemon zest on high speed until it disolves.

Add the coconut and beat on low until combined

Until it looks like this

Use a 1/2 tsp measure and form little balls and place on baking sheet

Bake about 10 minutes or until golden.
Cool on a rack.

Super easy, and quick.

Classic Basil Pesto

2006-09-23T13:19:00.000-07:00

This is the time of year when The Mister cleans up the backyard garden and I'm bombarded with sweet smelling herbs placed on the kitchen counter.

Here's something I do with the basil he grows for me.
Pesto freezes beautifully, and this bowl of basil yielded me 3 packets of pesto for later.

You'll need:
* 2 cups fresh basil leaves, packed
* 1/4 cup grated Parmesan cheese
* 1/2 cup Olive oil
* 3 tablespoons pine nuts or walnuts
* 3 garlic cloves, finely minced

Wash the basil and take the leaves off the stems.

Stuff all the ingredients into your little chopper.

Work the chopper on pulse speed until it's pureed.

Store in sandwich bags...

Seal in sandwich bags, and store in the freezer for later use.

Lazy Dinner

2006-09-20T20:22:00.000-07:00

This is one of those dinners that you just layer stuff in a pan, and stick it in the oven, and forgeddaboutit about for about an hour.
It's really easy and it's really good.

You'll need meat (Chicken or pork)
One onion
One green pepper
One red or yellow pepper
seasoning salt
BBQ Sauce

In a pan, lay out your meat.
Season with seasoning salt.
Slice onions, green and red peppers and lay on top of meat.
Sprinkle a little more seasoning salt over the top.

Drizzle with BBQ Sauce.

Cover with tin foil, and bake for about 45 minutes covered.

Take the foil off and broil for about 10 minutes to carmelize.
It falls off the bone.

Serve with rice or potatoes, or whatever you like.

Cod Fish Balls & Mango Sour

2006-09-17T08:53:00.000-07:00

This is a great spicy starter.
People often ask for it, if we're coming over and asked to bring something.

You'll need:

One bag Salted Cod (Boned)
3 potatoes
2 or 3 scotch bonnet peppers (minced fine)
2 large onions (minced)
Fresh Thyme, chopped fine
Bread Crumbs
1 egg
sugar
Baking powder
a little marjoram
a pinch of salt

Mango Sour:
2 ripe Mangoes
1 onion
a little vinegar
a little salt
Olive oil

Make the Mango Sour first, because it's preferably cool when used as a dip.

Blend the mango and onion until smooth (separately).

Heat oil in small saucepan, and add onions. Cook until soft.
Add mango, and stir on medium-low heat for about 5 minutes.
Add a little salt and vinegar, and taste.
Does it have a pleasant sweet and sour taste?

Remove from heat and let it cool.

Back to the Fish Balls...

Rinse and boil the cod fish, and peel and cut the potatoes and boil them with some salt.
Not the cod, the cod is salty enough.

Chop the onions and scotch bonnet together, chop the thyme until fine, and set aside in a bowl, that you will continue to add to.

Drain the cod, and mince using a hand mixer or fork.
For this recipe, my hand mixer gets a work out.

Drain and mash the potatoes.

Add it to the bowl you set aside.
Add the rest of the ingredients: baking powder, egg, marjoram, sugar (about a tablespoon)
Mix everything together with a spoon before you add the egg and bread crumbs.
Kneed it together, adding more bread crumbs until it holds together in a solid way, and feels "moldable" like clay.

Using a tablespoon for measurning, take a tablespoon of mixture and roll into a ball.
If you don't get too much film on your hand/glove then it's probably ok. I learned the hard way that not enough bread crumbs will make it fall apart during frying.
Not just fall apart, disintegrate.

Roll all of the mixture into 1 tbsp balls, and fry in hot oil, until golden brown.

Serve with Mango Sour

Cevapcici (Chevaps)

2006-09-16T14:06:00.000-07:00

Chevaps are a Serbian institution.
Next to lamb on a spit, this is will be on the grill.
I love them, my Stepson loves them, The Mister...not so much.
So, I don't make them that often. But, when I do...I make a right pig of myself.

You'll need:
1 lb ground beef
1/2 lb each of ground lamb and ground pork
1 egg white
lots of minced garlic (like 4 cloves or more)

In a small bowl mix together the spices for even distribution:
1 tsp salt
2 tsp black pepper
1 or two tsp cayenne pepper
1 tsp white pepper
1 tsp baking soda

Mix all ingredients together well.
I use gloves because I can't stand the feeling, but it's also more sanitary.

Form the chevaps into finger sized pieces

Put them on the grill until done...NOT EVER in the oven.

It's traditionally served with pita bread and chopped onions, but I've served it more often with pita bread and Tzadziki sauce.

The Secret of Shake n' Bake

2006-09-11T17:06:00.000-07:00

No secret my friends...

Clean your chicken with lemon.
In a plastic or paper bag, put bread crumbs (better yet; use blended flavoured croutons and don't add any spice), and the spice of your choice..I used seasoning salt, but Cajun spice or Greek spice..any preprepared spice will do.
Shake chicken pieces in the bag and put them in a pan.
Bake at 375F until they're done, and save yourself 2 bucks.

West African Peanut Curry

2006-09-10T16:35:00.000-07:00

This recipe is revised from a recipe I found a long time ago on J-Walk Blog. This recipe is revised, so it's quite different from the original. I can't find J-Walks original post, but that was good as well. That recipe was a soup. This one is a chicken in sauce.

You'll need:

1 pound boneless, skinless chicken
1/3 cup of flour
2 tbsp curry
2 tsp salt
1 tsp black pepper
1/4 cup vegetable oil
3 cloves of garlic (minced)
chili flakes (your taste)
1 can of chicken broth
1/4 cup of peanut butter
1 large onion, cut into medium pieces

First, clean your chicken with lemon juice.
In a bag, combine the flour, curry, salt and pepper.
Add the chicken and shake well. Transfer carefully to a plate and place by the stove.

In a skillet, heat the oil over medium-high heat until hot.
Add the chicken pieces, making sure that they don't clump together.
Cook for about four minutes, tossing occasionally to cook the chicken evenly.
Add the onion, and toss cooking until the onions are soft.
Add the garlic and ginger, and half of the broth. stirring continuously to maintain even texture.

Add the peanut butter and and the rest of the broth.
Stir continuously to maintain texture, add your chili flakes.

Serve with rice and vegetable.

Sweet Potato Pie

2006-09-10T13:29:00.000-07:00

This is a dessert. My stepson loves it, and it's really the time of year for it with Autumn upon us so immediately.

You'll need:

3 eggs (separated)
1 large sweet potato (I used the white this time, but preferably use the regular sweet potato with the orangy pulp)
1 cup of evaporated milk
1 cup of sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 ground cloves
1/4 tsp salt
1 tsp vanilla extract
1 tsp mixed essence (that's my addition)

Ok, kids...let's pretend I made the pie crust from scratch, like I did in this recipe, and I'm not lazy.
Mix all the dry spices ahead of time for simplicity.

Peel and boil a large sweet potato or two with a little salt, and mash it.
Preheat the oven to 350f

Separate the eggs and beat the whites until stiff peaks form.
Set aside for a minute.

On low speed mix all the other ingredients with the sweet potato.

Once the sweet potato mixture is properly mixed, fold in the egg whites gently with a spatula until it's well mixed. Then pour into pie shells on the rack. The batter is very runny, and it just saves you the stress of moving it from the counter to the oven rack and spilling.
Bake for 40 minutes, or until a knife comes out clean.
They'll come out of the oven puffy, but as they cool they'll shrink.

Like so.
This recipe yeilds two store bought pie shell pies.
It doesn't matter, because believe me...they'll both go.

Serve with whipped cream or ice cream.

Left Over Stir Fry

2006-09-07T18:22:00.000-07:00

This is a quick stir fry made from left overs.
This particular fry is made with leftover grilled steak, and veggies that were in the fridge at the time.

You'll need, but can substitute any veggies you like/or have:

Sesame oil
Corn oil
Minced garlic
Minced ginger
Left over meat (beef, pork, chicken...whatever..cut into bite sized pieces)
1 onion chopped into large pieces
Bok Choy
Sliced carrots
2 bell peppers (I had red and yellow on hand)
Some peas
Sweet Soy Sauce
Regular Soy Sauce
Oyster Sauce

Heat the sesame oil, and corn oil until hot in your wok.
Add the garlic and ginger for a few seconds, and then your meat and onions.
Cook until the meat is reheated, and looking good.

Add some Oyster sauce, Sweet Soy and Soy.
Stir until it's bubbling and the sauce looks thicker.

Add your veggies, and put your peas in last...if you use peas.
I threw in some pepper flakes too, at the very end.

Cook until it looks done, but make sure that the veggies are still crisp.

This meal only takes a few minutes to make.
The cutting and prep take longer than the cooking, and it's great when you come home late and don't have a lot of time.
Use any leftover meat you have.
It's all good.

Serve on a bed of rice or noodles.

I Love Curry...

2006-09-06T19:33:00.000-07:00

Cooking for Engineers has a decent comprehensive section on curry.
People who love curry will argue which curry is better/best.
I've become accustomed to West Indian Curries (which are not listed by Cooking for Engineers) but, only because my husband, (being of West Indian descent) prefers West Indian curries. Trinidadian or Guyanese curries, preferred.
Check back this weekend for a visual recipe for West African Peanut Curried Chicken, using Guyanese or Trinidadian curry.

Coconut Cake

2006-09-04T14:08:00.000-07:00

I've modified this recipe from a basic grandma's white cake.

First, grease and flour a 9 inch flute pan.
(I'm a loser; I forgot to put the coconut and vanilla extract in the picture...there goes my future as a food photographer)
Preheat the oven to 350F

You'll need:
2 cups sugar
1 cup butter
3 cups flour
1 cup coconut milk
1 tablespoon baking powder
2 teaspoons vanilla
1/2 teaspoon salt
4 large eggs
As much sweetened coconut as you think you might like or a half a package.

Drizzle/glaze:
1/2 cup icing sugar
2 teaspoons lemon juice
a small amount of coconut.

In a large bowl, with mixer at low speed, beat sugar and butter until light and fluffy, scraping with a spatula.

Reduce speed to low; add flour, coconut milk, baking powder, vanilla extract, salt, and eggs; beat until well mixed.

Add about a half a package of coconut, and mix at low until combined.

Pour into pan.

Give the pan a couple of pushes to even out the batter.

Bake for 50 to 60 minutes or until a knife stuck in comes out clean.

While the cake is cooling on a rack, combine 1/2 cup of icing sugar with 2 tsps of lemon juice, and mix until sugar is dissolved.

Pour with teaspoon over cake.

Like so...

...and sprinkle coconut on top.

It's done!

Cheese Straws

2006-08-28T15:29:00.000-07:00

This is a spicy and savory cheddar pastry based cookie.
It's a staple when people come over and stays quite nicely in an airtight container.

Combine the dry ingredients:
2 cups flour
2 cups grated cheddar
1/2 tsp salt
1 or 2 ground up scotch bonnet peppers (optional...but certainly gives these the kick they need)
1 tsp baking powder
1 cup of butter (2 sticks)

Cut butter into dry mixture, until it's the consistency of large peas.

In a separate bowl, combine the following:

3 egg yolks
1 tsp dijon mustard
1 tbsp of cold water

Add the wet to the dry mixture, and gently mix.
Don't handle the dough too much, and don't kneed it.
Mix just until combined sprinking more water until the dough holds together.

Form a ball, and wrap in cling film and refrigerate for 1/2 hour.

Preheat oven to 375F.
Roll dough out into neat square, and cut into strips. I use a pizza cutter, but a knife works just as well. You can also cut into cookie shapes, but sometimes I just find that too tedious...and it requires handling the dough too much which makes it less flaky.

Place strips on ungreased cookie sheets or save yourself some washing and use parchment paper.
Bake at 375F for about 10 minutes or until the butter starts bubbing from the straws.
Turn the oven off, but leave the cheese straws in for another 10 minutes.
Cool on rack and store in airtight container.

Curried Goat

2006-08-27T17:58:00.000-07:00

Take 3 or 4lbs goat, cut into cubes, and cover with curry powder.
Cut one and a half medium sized onions into nice medium sized chunks.
Add some corn oil to a skillet or dutch pot, and brown the meat with with some garlic and onions.

When the meat is browned and the onions are soft, add just enough water to cover the meat, and bring to a boil. Add fresh thyme,vegeta (my addition), some garam masala, ground cumin, some more curry, and some dried tamarind.
Stir, and lower heat to medium low.

Partially cover and forget about it for a couple of hours, only stirring occasionally as it simmers.

After a couple of hours, add chopped potatoes, and let it continue to simmer. check to make sure there's enough salt. Add more salt or vegeta. If it gets too dry looking, add some water and stir, bringing it to a boil, and then lowering the heat again.
Cook until meat is tender, and falls off the bone.
Serve with white rice and salad or roti

Strawberry Tarts

2006-08-27T11:51:00.000-07:00

It's really not all that complicated...it's just the pastry that most people have trouble with. It took me a long time to get pastry right. The key is to not handle it too much. This pastry recipe is the best I've found so far. It's adapted and changed just a little from a recipe that I found at LCBO Food & Drink.

First cut your fruit, and add some sugar, corn starch, a tiny bit of vanilla and cinnamon to the cut fruit. It should create a nice thick syrup with the fruits natural juices. I don't measure the amounts...sorry..

In a bowl combine: 2 1/2 cups of flour, 1/4 tsp salt, 3 tbsp sugar, about a tsp of baking power and mix well. Then add one cup of butter and use a pastry cutter to cut the butter into the dry mixture. When it's well mixed, meaning the butter is no longer in big chunks....

In a small bowl, beat 1 tsp of vanilla with one egg. Make a little well in the flour mixture adding sprinkles of water just until the dough holds together.

Roll out the dough on a well floured surface and use a medium sized round cutter. Or as my mama and Tetka do...use a big mouthed glass. That would be the Eastern European pastry cutter. Shot glasses for cookies, y'all.

Roll cut pieces out a little so that they fit into the tart tins. I saved mine from all the times I was too lazy to make the pastry myself. However, I ran out and had to improvise, by folding the fruit into little triangles. While you're doing this, preheat the oven to 350F.

Brush the triangles with beaten egg...and do it to the tarts too with the fruit in them, just brushing the edges. Nobody likes pasty pastry...right?

Bake until the edges are toasty brown.

MARSHMELLOWS FOR EVERYONE!

2006-08-26T11:52:00.000-07:00

Pecan Raisin Swirls

2006-08-25T11:55:00.000-07:00

These are good cookies. They're just a pain in the ass to make.
The dough smells delicious while you're making them though.
By the time I was done, I thought: "Eh, big deal...these aren't anything special for the work that goes into them" But they disappeared pretty quickly.

In a mixer at low speed, cream 1/2 cup butter with 1/2 cup sugar until just blended. Increase speed to high and beat until light and fluffy, scraping bowl often with rubber spatula. Reduce speed to low and add 1 3/4 cups flour, 1/2 tsp vanilla, pinch of salt and one egg. Beat just until blended, scraping bowl.

If the dough is crumbly, add dashes of water until it holds together, and shape into a ball. Wrap in plastic wrap and put it in the fridge for an hour...or if you're impatient like I am, put it in the freezer or 30 minutes, or until the dough is firm enough to handle...Meanwhile, in a chopper or food processor finely chop 1/2 cup of pecans, and set aside in bowl.

Do the same with 1/2 cup of raisins. Mix together raisins, pecans, 1/4 cup of honey, 1 tsp orange peel, 1/4 tsp ground cinnamon, and 1/4 cup of butter (softened).

If you're like me, you bother the dough in the freezer every two minutes, and then impatiently pull it out of the freezer within 15 minutes and roll HALF of it out on wax paper to about 1/4 inch thickness. Do this in as even a rectangle as you can. Spred Half of the pecan/honey/raisin goo as evenly as possible, and then use the wax paper to help you roll it up.
Again with the cling wrap, and again in the freezer for 30 minutes.

Preheat the oven to 350F...the recipe says 375F but I learned the last time with recipes from this book.
350F is always safe. Slice to about 1/4 inch thick, and place on ungreased cookie sheet. Bake until just browned and watch the bottoms. Next time (if there is a next time) I'll drop the temp on my oven to 325F. I'm pretty sure that these cookies would be great with any filling, from Apricot Jam to Nutella...actually, I might try Nutella with extra real ground nuts so that it doesn't run when it's baked.

Pineapple Cheesecake

2006-08-24T11:57:00.000-07:00

YES!
It's another pain in the ass, but worth it recipe!
This is one of those thick cheesecakes with the pastry up the sides.

Pastry:
1 1/4 cups of flour, 3/4 cups of softened butter, 1/4 cup of sugar, 1 large egg yolk, grated peel of one lemon. In a bowl with mixer at low speed, beat all ingredients until well mixed. Shape dough into ball; wrap in plastic and refrigerate for one hour.

Preheat the oven to 375F. Press once third of dough into bottom of 10" springform pan; keep remaining dough refrigerated.
Bake the crust for 8 minutes or until golden; cool on wire rack. Turn oven up to 450F.

Filling:
While crust is cooling, in a large bowl, using mixer, mix together 5 8oz pkgs of cream cheese, 1 3/4 cups of sugar, 5 large eggs, 1/4 cup of milk, 3 tbsp flour, 2 large egg yolks, grated peel of one lemon until smooth.

Press remaining dough around the sides of the pan (as best you can..it's not as easy as it looks) and then pour the cream cheese mixure up to about a 1/2 inch below where the crust stops.
Here's the real pain in the ass part:
Bake cheesecake 12 minutes. Turn down oven to 275F and bake for another 35 minutes longer. Turn off oven; let cheescake remain in the oven for another 30 minutes.

Cool cake on wire rack.
While it's cooling, open a can of pineapple (yeah..I'm lazy..what of it?) and pour into saucepan, when the juice comes to a boil, stir in one package of gelatin until disolved. Put it in the fridge until it starts to set, and then pour it on top of the cake.

Tangerine Cake

2006-08-22T12:00:00.000-07:00

You'll need: 1/2 cup butter, 1 cup white sugar, 2 eggs, 1 1/2 cups flour, 1 tsp baking powder, pinch of salt, rind of one tangerine, 1/2 cup milk, 2 tbsp white sugar, juice of one tangerine.

Zest the skin off of one tangerine, and set aside.
Mix juice of whole tangerine with 2 tbsps of sugar
and set aside.
Preheat oven to 350F

In a separate bowl, blend together the flour,
rind, salt and baking powder.
Cream butter with sugar. Gradually beat in eggs.
Add the flour mixture alternately with milk.

Beat until light and fluffy. Pour into pan evenly.
The batter is quite thick.
Bake until golden brown, and knife comes out clean

Cool cake for 5 minutes, take out of pan and score holes
with a toothpick all over the top.
Pour tangerine juice evenly over the top.

You can decorate it with tangerine pieces and drizzle
with melted chocolate, but I was lazy, and this was a
quick after dinner decision...since the mister has to have
"afters" thanks to his mother the ex-caterer to the Guyanese Parliament.
But, in fairness...she taught me more about cooking than my own mother did.

Spicy Pepper Cookies

2006-08-17T12:02:00.000-07:00

The following is last nights try from some old Good Housekeeping recipe book I've had since The Mister and I got serious, and I realized I was going to have to expand my horizons in the area of cooking if we both weren't going to die of culinary boredom.
I was attracted to the name: "Spicy Pepper Cookies", and they turned out pretty well.
Only next time I'll add pecans or walnuts.
If you like Biscotti, and you like ginger cookies, you'll like these.
They're bite sized, and cute.

Spicy Pepper Cookies

1 3/4 cups of flour, 1 cup packed light brown sugar, 1/2 stick butter (4 tbsp), 1 large egg, 1/4 teaspoon each of: baking soda, cinnamon, ground cloves, ground ginger, white pepper. Preheat oven to 375F, combine ingredients and with mixer at low speed, beat ingredients until well blended.

The mixture will be crumbly; add 3 tsps of water and with your hands kneed until the mixture holds together. Yes. That's right, I wear gloves while I'm handling food.

Shape dough into a ball, and then using measuring spoon, pinch off 1/2 tsp at a time and roll into ball, placing 1/2 inch apart on ungreased cookie sheets. Bake for about 7 minutes or until cookies are a little golden. Let them cool on the sheets and store in an airtight container.