Home' Trinidad and Tobago Guardian : September 5th 2015 Contents A29
• Twitter: @GuardianTT • Web: guardian.co.tt
It s back to school time and for all you
busy moms and dads. It s important to
remember to provide your children with
wholesome and nourishing lunches.
You need to plan your meals if you are
packing lunches or snacks you can freeze
them in portions after you have cooked them.
The day that you need to use them simply
remove the packing, place the food into a
food container, warm up in the microwave
and by the time lunch time rolls around your
child will enjoy good, wholesome food.
Avoid sugary juices, pack water instead and
add a fruit as well. Here are some good options
for you to start the term off with.
LIMEY POUND CAKE
1 cup butter
1 cup sugar
21/4 cups sifted cake flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/4 cup milk
1 tsp vanilla extract
1/2 tbsp grated lime zest
• Preheat oven to 325F.
• Butter and flour a 9x5x2-inch loaf pan.
• Cream butter with sugar until light and
• Add eggs one at a time beating well
• Sift flour with baking powder, salt and
cinnamon, add lime zest.
• Combine milk with vanilla.
• Add dried ingredients in three additions
alternately with milk (in two additions)
• Beginning and ending with the dried
• Spoon batter into prepared pan and bake
for about 60 to 70 minutes until a wooden
pick inserted comes out clean.
• Remove from oven and cool in pan for five
minutes before inverting onto a cooling rack.
• Makes one cake.
• Combine two cups sifted icing sugar with
one tbsp lime juice.
• Drizzle onto cake, if more liquid is needed
add a little milk, or icing sugar if too runny.
WITH FRESH HERBS
1 6 oz tin chunk Albacore tuna in water,
1/2 cup bread crumbs
1 /2 cup chopped, assorted fresh herbs,
chives, parsley, celery, chadon beni (cilantro),
2 pimento peppers, seeded and finely
1 tsp lime juice
2 tbsp mayonnaise
1 tbsp chili sauce
1 egg, beaten
Salt and freshly ground black pepper to
vegetable oil for pan frying
• Combine all ingredients, mixture will be
• Heat oil in a skillet. Drop mixture by
tablespoons and gently pat to a 1/4-inch
• Cook for a few minutes until they are firm
enough to flip.
• Cook for a few minutes more, for three to
four minutes total cooking time.
• Serve with sweet potato French fries.
• Or make burgers by placing two burgers
into a wholegrain hamburger bun.
• Garnish with tomato, lettuce and additional
mayo if desired.
• Makes about four burgers.
1 whole wheat loaf, sliced
1 6 oz tin pink salmon
1/2 cup mayonnaise
1 tsp Dijon mustard
1 tsp lime juice
1 tsp pepper sauce
1/3 cup chopped red bell pepper
1 tbsp capers, drained (optional)
6 stuffed olives, sliced
1/3 cup thinly sliced fresh chives
• In a small glass bowl combine salmon,
mayonnaise, mustard, lime juice and pepper
• Add chives, stir and adjust taste for salt
stir in capers, peppers and olives.
• Spread salmon mixture onto each piece of
bread, do not spread too thick.
• Cover with remaining bread slices, cut into
• Wrap in plastic and refrigerate until ready
• Makes about 12 sandwiches.
SWEET POTATO FRIES
11/2 lbs potatoes, peeled and cut into
1 tbsp vegetable oil
1 tsp chili powder
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp ground cumin
• Preheat oven to 400 F.
• Combine all the ingredients except
potatoes in a bowl. • Add cut potatoes to
bowl and toss to coat evenly. • Place
potatoes in a single layer on a baking sheet
and bake for 35 mins until golden brown.
• Serves four.
The government and local authori-
ties own art worth at least £3.5 billion,
but only a tiny fraction is on display,
research from a pressure group claims.
Just three per cent of the collection
is available for the public to view, said
the Taxpayers Alliance.
Its freedom of information requests
showed that one local council---
Carlisle, in Cumbria---displayed just
0.02 per cent of the 864,100 works it
The alliance called on the govern-
ment to improve the number of works
on show. It acknowledged that selling
off items, many of which were be-
queathed specifically to be put on
public display, could be "inappropri-
ate", but suggested councils could
consider loaning artwork to schools
and community centres.
"No one is proposing a wholesale
sell-off of art owned by the govern-
ment but, nonetheless, the scale of the
collection is staggering," said Jonathan
Isaby, chief executive of the alliance.
Britain has 'hidden' art collection worth £3.5b
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