Home' Trinidad and Tobago Guardian : May 31st 2015 Contents www.guardian.co.tt Sunday Guardian
Shower your home with love
Food & Drink
Don't let the rainy season damper your mood.
Instead celebrate the gloomy weather and indulge in
some tasty treats that you can whip up in your kitchen
even on the grayest of days.
In this issue of @Home, we give you a few recipes that
are rainy weather approved and will surely satisfy your
4 cups of whole milk
8 ounces of chocolate (60%
3 teaspoons of powdered
1 teaspoon of vanilla extract
1/8 teaspoon of salt
1. Finely chop the chocolate
into small pieces. The pieces have to be able to dissolve
easily in the liquid.
2. Place the milk into a small, thick-bottomed pot on low
heat and bring to a low simmer. Whisk once in a while
to ensure that the milk doesn't stick to the bottom of
the pan. If you plan to steep herbs or spices, add the
herbs or spices to the milk, bring to a simmer then take
off heat and allow to steep for 10 minutes. Strain the
liquid then place back into the pot and return to a sim-
3. Add the vanilla, powdered sugar, salt, and chocolate and
whisk vigorously until the chocolate has melted.
4. Heat for another 4 minutes, constantly stirring. Serve.
Add a dollop of whipped cream if you wish.
MACARONI AND CHEESE HAM PIE
3 cups shredded Cheddar
cheese (12 oz)
1 cup cubed cooked ham
1 cup uncooked elbow maca-
2 1/4 cups milk
1/2 cup dough mix
1/4 teaspoon salt
Chopped fresh parsley, if de-
1. Heat oven to 400°F. Spray 10-inch or 9 1/2-inch glass
deep-dish pie plate with cooking spray.
2. In large bowl, mix 2 cups of the cheese, the ham and un-
cooked macaroni. Spread in pie plate.
3. In blender, place milk and eggs. Cover; blend on medium
speed until smooth. Add dough mix and salt; blend until
smooth. Pour over mixture in pie plate.
4. Bake 35 to 40 minutes or until knife inserted in center
comes out clean. Sprinkle with remaining cheese. Bake
1 to 2 minutes longer or until cheese is melted. Let
stand 10 minutes before serving. Sprinkle with parsley.
2-3 corn on the cob
2 tablespoon chopped shadon
beni (substitute -- cilantro)
2 tablespoon vegetable oil
1 large onion
3 cloves garlic
2 tablespoon chopped chives
3 sprigs thyme
2 tablespoon parsley
1 cup yellow split peas
1 scotch bonnet pepper (any
hot pepper you like)
3 cups vegetable stock
3 cups water
1/4 teaspoon black pepper
3/4 tablespoon salt
1 large sweet potato cubed
4 medium potato (I used Yukon gold) cubed
1 lb pumpkin (about 1 1/2 cups) cubed
1 can coconut milk (about 1 1/2 cups)
1 can creamed corn
1 large carrot diced
1 cup celery
3/4 cup flour
pinch of salt
pinch of sugar
1. Start by preparing the vegetables for the dish. Peel, cut,
chop and cube.
2. Clean cobs of corn then rinse under cool water and cut
into 1 inch pieces.
3. In a large pot, heat the oil on medium heat, then add the
diced onions, garlic, celery, herbs and hot pepper. Let it
saute for a couple minutes, then add the split peas and
stir well. Now add everything else mentioned in the
ingredients list above, except the pieces of corn and
dumplings. Bring that up to a boil, then reduce to a
gentle simmer for 70 minutes. The idea is to cook
the split peas and allow everything else to cook-
down and melt away into a lovely thick soup. Leave
the pot slightly ajar and remember to keep stirring
4. After the 70 minutes, add the pieces of corn. Allow
to boil and let it cook for about 15-20 minutes. Re-
member to keep stirring the pot and if you notice
that it's overly thick, feel free to add more water of
vegetable stock if you have.
5. While this is cooking, make dumplings and add to
pot. (In a medium bowl, combine flour, salt and
sugar. Gradually add 2-3 tablespoons of water and
add more as necessary. Pinch off small pieces and
roll between palm of your hands to shape. Feel free
to make into any shape or size or just "pinch and
6. Raise heat to high and allow to cook for 15 minutes.
When it comes to a boil, reduce heat and simmer until
dumplings are cooked
7. Check for salt and adjust to taste.
Basic Pastry Dough
1 cup flour, sifted
1G2 teaspoon salt
1 teaspoon baking powder
4 tablespoons shortening
1G4 cup hot water
4 tablespoons butter
1 teaspoon lemon juice
1 egg yolk, beaten
1 cup currants (can sub raisins)
cinnamon, according to your taste
2 teaspoons sugar
2 tablespoons melted butter
For the Dough
1. Mix flour, salt, and baking powder.
2. Cut in the shortening.
3. Pour hot water over butter and stir to melt.
4. Add lemon juice and egg yolk. Mix well.
5. Stir liquid into dry ingredients and knead.
6. Chill dough overnight.
To make Currants Roll
7. Preheat oven at 350°F.
8. Roll out the dough in a large rectangle.
9. Spread the butter, sprinkle the cinnamon (according to
your own taste).
10. Spread and press in the currants on the dough, and
sprinkle a little sugar.
11. Roll the long side of the dough up like you would with
cinnamon roll dough.
12. Moisten the edge with a little milk, press together to
13. Place on lightly greased baking sheet or dish.
14. Bake for 25 minutes, or until golden brown.
15. Cool on a rack and cut.
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