Satisfying A Taste: Aniseed Biscotti

>> Tuesday, 14 August 2018

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The other day, a food-in (Guyanese term for foodie) friend was sharing with me the pleasures of eating Guyanese-style Aniseed Biscuits. I have to confess - my memory of the biscuit was not as vivid as his; I vaguely remember large brown flat biscuits with crinkled edges. The biscuits were hard and crisp, they were often broken into pieces when given to us as children.

I've been looking for a recipe for the Guyanese Aniseed Biscuit but I've had no luck so far. If you have one, please share. While looking, I did come across recipes from other countries for aniseed biscuits and cookies; seems to be a popular flavour.

Using my basic biscotti recipe, I added aniseed and it satisfied by craving for the taste of aniseed biscuit. I shared these with Guyanese friends living here in Barbados. When I opened the glass jar in which the biscuits were stored, they said the whiff of aniseed transported them back to a place and time of their childhood in Guyana. Click here for the recipe.

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Crispy Okra Salad

>> Friday, 11 May 2018

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Apart from the obvious love and hate stance people take with okra/ochroe, there is a middle ground. The middle ground is where you find those people who would eat okra only if it is prepared in specific ways and in specific dishes. For example, my best friend will eat okra in Cornmeal Cou-cou but not in any other dish. This dish of Crispy Fried Okra is one of the many ways in which some in the middle would eat okra because there is none of the inherent slime/gooeyness present.

This salad is best eaten fresh for optimum crisp soon after it is made, however, when I first had it a few years ago, I had some leftover which I refrigerated. I love okra so it did not bother me that the crispness would not be there the following day. I placed the remaining salad atop slices of roast pork sandwiched between slices of artisan-style bread (think coleslaw). It was so good. On another occasion I had it with dhal and rice. Simply delicious.

Here is the recipe.

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(Criss) Cross Buns

>> Thursday, 29 March 2018

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Just as how the baking of Cross Buns is a yearly tradition for those that observe Lent and Easter, it has almost become a yearly tradition for me to tweak my Cross Buns recipe. I made some changes to my original recipe last year and was very pleased with the results - the buns are softer with the addition of eggs and melted butter to the dough. And since I was making changes, I thought, it might be nice to criss cross the icing glaze instead of the traditional cross. What do you think?

Click here for the recipe.

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