Home' Trinidad and Tobago Guardian : August 27th 2014 Contents stir once, cover and cook over medium heat
without stirring again until rice has ab-
sorbed all the liquid.
5. Turn flame very low and simmer for an-
other 20 minutes.
6. Remove from stove and leave covered for
30 minutes-do not stir.
7. When transferring rice to serving dish, use a
flat serving spoon, handling
the rice very gently,
to keep it fluffy.
6 medium potatoes
Salt and black pepper
2 tbsps margarine
1/4 cup hot milk
1/4 cup grated cheese
Paprika (if desired)
1. Scrub potatoes with a brush, then prick with
a fork in several places to allow steam out of
potatoes as they tend to "blow up" in the
2. Bake in a shallow metal pan at 350°F for 1
hour and 10 minutes or 40 minutes at 450°F.
3. When tender, cut potatoes in half length-
4. Scoop out and mash pulp thoroughly.
5. Beat well adding hot milk until the mixture is
fluffy and soft.
6. Season to taste with butter, salt, black pep-
per and grated cheese if desired; or minced
sweet pepper sautéed in butter, minced ham
or fried onions.
7. Refill the shells.
8. Brush with butter or sprinkle with cheese or
9. Set on baking sheet; shortly before serving
time put in 450°F oven to heat and brown. (8
to 10 min), unless the potatoes are very cold.
If you're accustomed to using a particular ingredient in
only one type of preparation, then you're not really utiliz-
ing that item at its full potential. Here are three common
ingredients (namely tomatoes, flour and potatoes) that
we use that can be used three different ways. Enjoy!
Guardian www.guardian.co.tt Wednesday, August 27, 2014
1 lb potatoes, peeled, sliced
1 onion, sliced
1 tomato, chopped
3 cloves garlic, minced
Water ( about 3/4 cup)
1 1/2 tbsp curry powder
Salt and hot pepper to taste
1 tbsp cooking oil
1. Heat oil in a heavy pot
2. Saute onion and garlic for 1 minute
3. Add curry mixed with 1/4 cup water and
add to onion and garlic; cook for a few min-
utes until thick
4. Add potatoes and stir to coat curry; add
tomato, salt and pepper and continue to
cook for a few minutes
5. Stir in water, cover, lower heat and cook
until potatoes are tender and liquid has
evaporated. If some sauce is desired, add
more water. Season to taste.
VARIATION:Tannia is a very good substi-
tute for potatoes
1 small onion
3/4 tsp salt
2 tbsps flour
1/4 tsp baking powder
3 cups cubed raw potatoes
1. Put eggs, onion, salt, flour, baking powder
and 1/2 cup potato cubes into blender con-
2. Cover and process at LIQUEFY until smooth
3. Add remaining potatoes and process at
4. Pour on a hot well-greased griddle or frying
pan, brown on both sides. Makes 6-8 pan-
(NOTE: All mixture must be used up right
Baked Stuffed Potatoes
2 tbsps butter
2 tbsps minced onion
1 tbsp curry powder
Hot pepper (optional)
2 cups green tomatoes, sliced or cut in pieces
Salt and black pepper
1. Melt butter in a saucepan, add onion and
cook slowly until yellow.
2. Add curry powder and green tomatoes
and cook slowly until curry has cooked
and mixture is hot.
3. Season with salt and black pepper. Serve
with fish or rice.
5 large tomatoes
2 young cucumbers diced
1 cup celery (chopped)
1 onion finely ( chopped)
Salt and pepper to taste
1/2 cup mayonnaise
Lettuce leaves for garnish
To make lling:
1. Wash tomatoes and cut out stems. Cut a
small slice to the top and scoop out the cen-
2. Dice the center and mix with celery, cucum-
ber, onion, salt and pepper. Taste for flavour.
Fold in mayonnaise. Cover and chill filling
3. Chill tomato shells separately until ready to
4. Stuff tomatoes with the filling and serve at
once on crisp lettuce leaves.
2 cups uncooked rice
4 medium tomatoes (or canned tomatoes)
1/8 lb butter
3 1/2 cups liquid (water, meat stock or
2 tsp salt
1. Wash and drain rice well, then set aside.
2. Cut peeled and seeded tomatoes into small
3. Heat butter and tomatoes together until a
tomato paste is obtained, then add liquid
and salt and boil for 2 minutes.
4. Add rice while liquid is boiling,
Tomato Rice Pilaf
1/2 cup boiling water
1/2 cup all- purpose flour
1/4 cup butter or margarine
1. In a saucepan put water and butter, bring to
the boil and when all butter is melted put in
all the flour at once and stir over heat until
the mixture forms a ball in the centre of the
2. Remove from heat and leave for 5 minutes.
3. Add 1 unbeaten egg and beat well then add
second egg and beat until stiff
4. Take up mixture by teaspoons and drop on
an greased cookie sheet 2" apart. Use a ta-
blespoon for larger puffs.
5. Bake at 375 until there are no beads of
moisture on the puffs (about 40 minutes
for larger puffs).
6. Cool puffs then fill as desired. They should
be crisp when finished baking but soften
later. Males 20 small puffs.
Suggested Savoury Fillings:
• Salmon and tomato sauce
• Cheese paste
• Chicken salad
• Chicken in cream sauce
• White fish and tartar sauce
Choux Pastry (Puffs)
2 cups flour
1/2 tsp salt
3 tsps baking powder
2 tbsps shortening
2/3 cup milk
1. Sift and mix dry ingredients.
2. Work in shortening with fingertips or with
3. Add liquid gradually and mix to a soft
4. Toss on floured board and roll lightly to 1/2
inch thickness and cut in 3 inch lengths.
5. Put in boiling water, soup or stew and boil
for 15 minutes until firm.
Plain Flour Dumplings
For the Dough:
3 cups all purpose flour
3 tbsps vegetable shortening
2 eggs plus 1 egg white
1 tsp salt
1/4 cup cold water
1 tsp vinegar
For the Filling:
1 carrot (julienned)
1 cup string beans (julienned)
2 tbsps olive oil
2 tsps garlic (minced)
1 onion (chopped)
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
1/2 cup vegetable cheese (grated)
1. In cold water, beat in 1 egg plus egg white
and vinegar. Set aside.
2. In another bowl, mix together the flour and
salt. Cut the shortening with a pastry
blender or two butter knives. Make a well in
the centre of the flour and pour the liquid
ingredients into the centre. Mix mixture
until it becomes stiff.
3. Turn the dough out on to a lightly floured
surface. Knead until dough becomes
smooth. Wrap dough in plastic and refriger-
ate for at least 1 hour.
1. Heat oil in a saucepan over medium heat.
Add garlic and onion, sauté for 2 to 3 min-
utes. Add the vegetables with the spices.
2. Let cook until vegetables are tender and
crisp. Crumble cheese and spread over veg-
etables. Set aside.
Putting the empanadas together:
1. Preheat oven to 350°F. Grease a baking
sheet and set aside
2. Cut dough into small pieces, roll into 4"
squares. Add about 1 tbsp of filling.
3. Brush the edges with beaten egg and wash
and fold into a triangle. Place empanadas on
a greased baking sheet and brush tops with
remaining egg wash.
4. Place in oven and bake for 25-30 minutes.
1 lb cooked mashed potatoes
Salt and pepper
1 egg yolk
2 oz finely grated cheese
Coating: egg and bread crumbs
1. Sieve the potatoes, season and add the
2. Bind together with the egg yolk
3. Divide into six portions. Take each portion
and form into a cork shape
4. Coat with egg and bread crumbs twice
5. Fry in deep fat, drain well and serve gar-
nished with parsley.
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