Home' Trinidad and Tobago Guardian : December 27th 2014 Contents A29
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turkey, stuffing, ham,
black cake, sorrel and
ponche de crème. I
wonder how many have
had to slacken the waist
of your pants or skirts?
I hope not too many,
because you now go into the New Year with the excess pounds
from 2014, and of course your New Year s resolution becomes:
to lose weight and become fitter for the new year. But there
is a simple solution to reducing weight gain during the holiday
season, moderation during the year and exceptional attention
to healthy eating habits and clean food.
Brunches and late lunches are very popular these days, you
may still be entertaining this weekend so here are some delight-
ful additions to your brunch table this weekend.
Happy New Year, may you all enjoy good health and pros-
perity throughout 2015 and beyond, cheers!
MOST DELICIOUS CINNAMON ROLLS
For the Dough:
1 tablespoon yeast
1/2 cup warm water
1/2 cup milk
1/4 cup sugar
1/3 cup butter or shortening
1 tsp salt
3 1/2 to 4 cups all-purpose flour
1/2 cup melted butter
3/4 cup sugar
2 tbsp ground cinnamon
4 tbsp butter
2 cups powdered sugar
1 tsp vanilla extract
3 to 6 tbsp hot water
Heat oven to 350 F.
In a large bowl mix yeast, milk, water, sugar, melted butter, salt
and egg. Add 2 cups of flour and mix until smooth.
Mix in remaining flour until dough is easy to handle. Knead
dough on lightly floured surface for 5 to 10 minutes.
Place in well-greased bowl, cover and let rise until doubled in
size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured
surface into a 15 by 9-inch rectangle.
Spread melted butter all over dough.
Mix sugar and cinnamon and sprinkle over buttered dough.
Beginning at the 15-inch side, role up dough and pinch edge
together to seal.
Cut into 12 to 15 slices.
Coat the bottom of baking pan with butter and sprinkle with
sugar. Place cinnamon roll slices close together in the pan and let
rise until dough is doubled, about 45 minutes.
Bake for about 30 minutes or until nicely browned.
Meanwhile, mix butter, powdered sugar, and vanilla. Add hot
water a little at a time until smooth, spread onto rolls.
2 lbs lambie, cleaned, tenderised and chopped
2 large limes, juiced
1/2 cup chopped parsley
1/4 cup chopped cilantro or chadon beni
1 hot pepper, seeded and chopped
Salt and freshly ground black pepper.
1 lime, sliced
Steam lambie for about 3 to 4 minutes, remove and drain,
Place in a glass bowl, add the rest of the ingredients and
cover and refrigerate for about 3 to 4 hours.
For the dough
4 cups flour
2 tsp paprika
1 tsp salt
1 cup shortening
1/2 cup water
Combine flour with paprika and salt.
Cut in shortening until it's the size of small peas.
Add water and brig the mixture together.
Refrigerate until ready for use.
2 tbsp vegetable oil
2 cloves garlic, chopped
1 cup chopped fresh herbs
2 pimento peppers
1 onion, chopped
1 lb chicken or beef, ground
1/2 cup raisins
1/3 cup sliced green olives
Salt and freshly ground black pepper
1/2 hot pepper, chopped
1 beaten egg
Heat oil in frying pan, add herbs, garlic, pepper and onion, sauté
until tender about 4 minutes, add meat and cook until no longer
pink, about 5 minutes.
If your meat seems lumpy, then put it into your food processor
bowl and process for 30 seconds, just until fine.
Remove, add raisins and olives, season with salt and pepper.
Preheat oven to 400F.
Roll each piece of dough into a 4-inch circle.
Place about one tablespoon of filling in the centre of the lower
Fold over and seal using a little water if necessary.
Place on a greased baking sheet, brush with beaten egg.
Repeat until all dough and filling are used up.
Bake for 20 to 25 minutes until golden
Serve with spicy tomato salsa.
PAGO PAGO---A Washington state
company is making a $70 million in-
vestment in a tuna cannery in the US
territory of American Samoa.
The canned tuna products from
American Samoa will carry the "Made
In USA" label, said officials with Tri
Marine International. Based in Belle-
vue, Washington, Tri Marine took
over the lease of a government prop-
erty three years ago after another can-
Tri Marine s cannery plant is ex-
pected to employ some 1,500 workers
when fully operational and is operated
by the company s Samoa Tuna
Process Inc, located on seaside village
of Atu u. American Samoa s economy
is dependent on the tuna cannery in-
"We are $70 million confident of our
investment in the cannery project,"
Tri Marine Chief Executive Officer
Renato Curto said.
"Ultimately, our decision to invest
came down to our belief that tuna is a
good, nutritious product, that tuna
stocks can be sustainably managed for
the long-term and that processing in
the islands is the right thing to do."
US company to open tuna cannery in American Samoa
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