Home' Trinidad and Tobago Guardian : October 26th 2013 Contents 11
• 350ml/12fl oz water
• 100ml/3 1/2 fl oz milk
• 4 black peppercorns
• 10 green cardamom pods, lightly crushed
• A good pinch of green fennel seeds
• A small piece of cinnamon stick
• 1 tsp fresh ginger, peeled and roughly sliced
• Sugar, to taste
• Salt, to taste (optional)
1. Heat the water and milk in a pan with the
spices and ginger until it comes to a boil.
Turn the heat down and cook over a low to
medium heat for 15 minutes. (Be careful as
the milk can easily rise and boil over.)
2. Once the volume is reduced to a large cupful,
add the teabag and let it brew for one
minute, or longer if you like strong tea.
3. To serve, strain into a cup and add sugar or
salt if using, to taste.
• 1/2 cup sugar
• 1/4 tsp salt
• 3 cups scalded milk
• 1 tsp vanilla
• Grated nutmeg
1. Beat eggs just enough to blend evenly.
2. Stir in sugar and salt.
3. Add slowly -- beating with a fork -- the scalded
milk and vanilla.
4. Place into a greased Pyrex dish and sprinkle with
5. Set bowl in a pan of hot water, lined with brown
6. Bake at 350°F about 45 minutes or until a knife
inserted in the centre comes out clean.
Variations: Add 2 tsps instant coffee and omit
Baked Coconut Custard: Add 1/2 cup shredded
coconut, omit the nutmeg.
Orange Flavoured Custard: Add 2 tbsps grated
orange peel in place of vanilla and nutmeg.
• 1 medium sized ripe pawpaw
• 6-8 tbsps condensed milk
• Strained juice of 2 grapefruits
• 2-4 oz granulated sugar
• 2 cups water
• A dash of bitters
1. Cut pawpaw in half; scoop out seeds
and mash the pulp.
2. Mix milk to pulp using the blender or
use a rotary beater.
3. Mix grapefruit juice with sugar and
4. Blend juice with pawpaw and blend
5. Add bitters and chill.
6. Serve in glasses.
• 2 cups soursop pulp, seeded, pureed
• 2 tbsps lime juice
• 3/4 cup sugar
1. Peel and separate the seed from the
2. Blend with 1 cup of water and place
the pulp in a fine strainer or sieve.
(Use the back of a pot spoon to
press the pulp.)
• 1 1/4 cups granulated sugar
• 2 1/2 cups milk
• 1 tsp almond extract
• 1/4 tsp salt
• Fresh mint sprigs for garnish
1. Preheat oven to 350F. Grease 2 quart shallow
round casserole dish.
2. In a 10 inch skillet over low heat, heat 1/2 cup
sugar until melted and a golden colour, stirring
constantly. Immediately pour sugar syrup into
3. In large bowl with a wire whisk or fork, beat eggs
and 3/4 cup sugar until well blended. Beat in milk,
almond extract and salt; pour egg mixture into
4. Place casserole in large open pan, lined with brown
paper and filled with hot water halfway upside of
casserole. Bake 1 1/2 hours or until a knife inserted
in centre of the custard comes out clean. Remove
from pan, cool with cover on; place in refrigerator
for at least 3 hours.
5. To unmold or invert, loosen edges with a knife,
turn over onto plate, let caramel drip onto flan.
3. Add the lime juice and sugar and
blend until the sugar dissolves.
4. Place in a metal baking pan and
cover with foil. Freeze until firm
(about 3 hours).
Note: Alternatively, you can freeze in
an ice cream maker according to
5. Let the sorbet soften at room
temperature before serving.
• 1 cup, peeled, chopped mango
• 1 tsp cardamom powder
• 1/2 cup milk
• 1/4 cup plain yogurt
Mango and Elaichi Lassi
1. Combine all the ingredients
in a mixer jar.
2. Blend until smooth.
3. Pour into individual serving
• 3 medium carrots
• 1/2 small, ripe pineapple,
peeled, cored and cut
• large orange, peeled and
cut into pieces
1. Turn on your juicer; add
the carrots, pineapple,
and orange, one at a
2. Turn off the machine
and pour the juice into
a glass and serve.
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