Home' Trinidad and Tobago Guardian : February 7th 2015 Contents A29
• Twitter: @GuardianTT • Web: guardian.co.tt
A Japanese broadcaster has apolo-
gised to the family of a 12-year-old
singer, who was left in a coma after
inhaling helium for a TV show.
The girl, a member of the pop
group 3B Junior, was taking part in a
game that involved changing her
voice when she fell unconscious on 28
January. It is thought she suffered an
air embolism, restricting the blood
supply to her brain. She has not been
As of Thursday, the girl has re-
gained consciousness, Japan Today
reported. However, she only has lim-
ited movement and cannot yet speak
clearly. 3B Junior comprises more
than 20 singers, all aged between ten
A statement on their official web-
site, said the band were "praying for a
quick recovery" for their co-star.
"Our heart hurts," it continued.
"We are very sorry about the acci-
Speaking to the press on Wednes-
day, executives from TV Asahi apolo-
gised to the girl and her family.
They said the canister from which
she had inhaled the gas was marked
"for adult use only"
, but producers
had overlooked the warning. (BBC)
Child star in coma after TV stunt
It s the weekend before Carnival week-
end. Lots of visitors have arrived and
countless limes are being planned.
Whether you are on the road, at the beach
or simply liming at home with friends
for the Carnival weekend, there comes a
time when a little piece of sweetness is
How about you forget the store bought
overly sweet confections and try some tra-
ditional and irresistible baked goodies?
They can be made ahead of time and
even frozen, they bring a bit of nostalgia to who ever enjoy them and they are just
so delicious. Happy Baking!
TOASTED COCONUT CAKE
1 cup finely shredded fresh coconut
1 cup unsalted butter
1 cup granulated sugar
4 large eggs
21/3 cups cake flour
2 tsp baking powder
1/2 tsp cinnamon
1 tbsp grated orange zest
1/2 tsp orange extract or vanilla
1/4 cup fresh orange juice
• Preheat oven to 325F.
• Line, grease and flour the base and sides
of a nine-inch cake tin. • Spread coconut
onto a baking tray and lightly toast for
about five minutes, just until coconut is
dry and just beginning to turn colour, do
not brown coconut.
• Crumble lightly with your fingers.
• Cream butter until light, add sugar one
tablespoon at a time beating well until
sugar is dissolved and mixture is fluffy.
• Sift flour with baking powder.
Add eggs one at a time beating well
• Combine orange juice, orange zest and
orange extract or vanilla. • Combine
coconut with flour mixture.
• Fold in flour alternately with juice in
three additions, beginning and ending
with flour. • Spoon batter into prepared
tin, bake for about 50 minutes until a
wooden pick inserted through the centre
comes out clean. Cool on wire rack for six
minutes. • Turn out of tin; remove lining
paper and cool on cake rack. • Makes one
nine-inch cake Makes two loaves.
COCONUT SWEET BREAD
3 cups flour
1 cup sugar
1 tsp vanilla
2 cups finely grated coconut
1/2 cup butter
3/4 cup milk
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 cup raisins
1/2 cup glace cherries, chopped, green
1/4 cup mixed peel
1/4 cup currants
Sugar syrup and brown sugar to
finish the bread
• Combine coconut with 1/2 cup milk,
beat eggs and add.
• Combine flour with sugar and
spices, add butter and combine to a
• Add coconut mixture and stir well,
add a little more milk if needed to
make a soft dough.
• Add dried fruits, and stir.
• Divide mixture between two bread
pans about eight inches by four
inches. • Sprinkle tops with sugar.
• Bake for 50 to 60 minutes until a
wooden pick comes out clean.
TRADITIONAL MARBLE CAKE
3 cups sifted cake flour
1 tbsp baking powder
1/2 tsp salt
1 cup butter
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup milk
1/4 cup cocoa powder, sifted
Pink food colouring
• Preheat oven to 350F. • Grease and flour two nine-
inch cake pans. • Sift the flour three times and add the
baking powder and salt, set aside.
• With an electric mixer, cream the butter with the
sugar until light and creamy, about ten minutes.
• Add the eggs one at a time, beating well between
additions. Add vanilla.
• Reduce the mixer speed to medium low, or low and
divide the flour into four portions and the milk into three
portions.• Add the flour alternately with the milk,
starting and ending with the flour
• Mix just until incorporated after each addition.
Combine cocoa powder with three tbs warm water, mix
well.• Remove one cup of batter and place in a small
mixing bowl, add enough food colouring to colour the
batter to your liking, mix gently.
• Remove another cup of batter and mix gently with the
cocoa powder mix. • Divide the batter evenly between
the pans. • Bake for 35 to 40 minutes, or until the cake
pulls away from the side of the pan.
• Remove from oven and cool for five minutes in pans
before turning out.
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