Skills, Buns & A Pudding

Bombarded with kitchen tools and gadgets, I have learnt to be smart about making such purchases. I have weighed my impulse of buying gadgets and tools against my skills and ability to complete the same tasks which these gadgets and tools claim to fame. Time also plays a factor. For example, I usually consider how much time and effort would be involved in using a particular tool or gadget versus me doing it by hand with the essential tools such as a knife and a cutting board. Click here to read the column.

As some of you can attest, it is clear that as we get older our tastes for some things change. I've often talked about not really having a sweet tooth but these days I seem to crave some sweetness, particularly after a meal, so I've been looking for some quick and easy things to make. I've even taken to baking whole coconut breads (sweet breads), slicing and freezing them so that I can have a sweet fix whenever I want.

I found this delicious, creamy recipe at Culinate. I was drawn to it immediately because it made me think of rice pudding. You can flavour it with whatever spices you like, I opted for cardamom in this case and added an extra touch by gently sauteing some ripe bananas. Here is the recipe from Culinate.

Now, don't blame me for this part of the post, blame him. He made me do it! I could not resist his lure of making Potato Sour Cream & Chive Bread/Buns. You have got to try this recipe, the aroma from the oven will envelope you and the taste - slathered with some butter or sharp cheese, one bite and you'll understand why I had to make these. The recipe can be found here.

Look at that. Tell me that you don't want to sink your teeth into it.

Look at it again. I know you are tempted. Give in. Give in. (evil smile) Aw come on, I need company in my sinful ways (lol)

Hey everyone, don't forget Meeta's Monthly Mingle! It's all Caribbean this month! If you're unsure of what kinds of things to make or if you have questions or want to discuss what to make, drop me a line as some of you have been doing. I am happy to help.

Have a great weekend and a productive week everyone. Can you believe that we are in March already?!

Read more...

Is Your Bread Buttered?

I was 17, it was my first job and someone in the office innocently asked what each of us had for breakfast that morning. Sean sat upright in his chair and said boldly with dignity and pride, “I had buttered bread.” Everyone grew quiet; there was awkwardness in the room. Suddenly we all got busy, mumbled about having a busy day and buried our heads into the files on our desk. Clearly we all thought the same thing – poor Sean, all he had for breakfast was bread and butter...

Why the awkwardness you ask? Read the column and you'll understand why.

Butterflaps have long been a favourite on the Guyanese food-scene, these days I don't think that they are as popular and I'm not sure why. I can guess though that it probably has to do with the quality not being up to standard.

Butterflaps are white bread dough that's been cut into pieces, rolled, liberally spread with butter and folded over twice (hence the flap) and baked. Just as they come out of the oven, they are loving caressed with some warm, melted butter! Oh gosh, I want one right now (lol)

For excellent butterflaps you have to start with a really high-quality salted butter. I recently brought a can of some good Dutch salted butter that I used in this recipe. For a step by step demo of the process along with instructions, follow this link. You can use any white-bread dough recipe, however if you prefer to use the one I used, email me and I'll send it to you right away.

Just look at this gorgeous perfectly puffed buttery butterflap!

It's party time in the Caribbean this week, Trinidad & Tobago is celebrating Carnival and Guyana is celebrating it's Republic Anniverary with Mashramani! Have a great time everyone!

If you're Roman Catholic and looking for a Caribbean-European-styled recipe for Pancakes to make on Shrove Tuesday, click here for my recipe. See here also.

Read more...

I've Cheated... I've been Unfaithful...

I come before you with my head bowed for I have flirted, cheated and obsessed about things other than my self-confessed true love... Here's the thing, though my head is bowed I am not sure of how ashamed I am. Does that make me a bad person? Does it mean that I need therapy? You'll have to click here to read the rest of the column.

In order not to give away anything, I'll just leave the pictures below. When you read the column, you'll figure it out. Go on, read the column. When you're done, come and share with me some of yours (don't worry, you'll understand when you've finished reading) :)

Photo credit: Eat, Drink & Be Merry

************************************************************************

Here is my dish that I have made for submission to the very worthwhile project being put on by my fellow BloggerAid friends. We are creating a cookbook and all the proceeds will go towards fighting hunger. You don't need to be a blogger to join us on this venture, just simply click here for all the details. If you have not heard of BloggerAid and want to know more, then come on over.

LAP CHEONG FRIED RICE

Click on the image to get all the details to this month's Monthly Mingle and your chance to win a free, signed copy of my book!

HAPPY LOVE DAY EVERYONE!

Read more...

Kylie's Sweet & Sour Sauce

I have stayed away from all offerings of sweet and sour because when I had tasted it for the first time as a teenager I had decided then and there that I didn’t like it. Granted that my palate was not as developed as it is now, I nevertheless found that the sauce needed to get over its split personality – was it sweet or sour because the combo just was not working, at least not for me. Click here to read the column and find out how Kylie Kwong changed by mind.

Top: prepared ingredients. Bottom: Sweet & Sour Sauce

Email me and I'll send you Kylie's recipe, it's from her book titled, Simple Chinese Cooking

My friend Felix over at Simply Trini Cooking really brought back some memories the other day when he made this drink. You see, we do not throw away the skin of the pineapple, we use it to make drink. My preparation was exactly like Felix's only I wanted to push the pineapple flavour forward and so I added 2 whole all-spice berries, 2 whole cloves and a 1-inch piece of cinnamon to the mixture when boiling.

I also reserved some of the pineapple to place in the glass when serving it. Get the recipe from Simply Trini Cooking.

CLICK the photography event had another successful run with it's RED theme. Arif of HomemadeS came out on top with her stunning photograph titled Daring to be Different. Congratulations to Arif who also wins herself a copy of my book!

My friend over at The Well-Seasoned Cook, Susan is hosting the 8th edition of My Legume Love Affair (MLLA) and she is offering my book as a prize to a random winner! How cool is that! Thanks for the support Susan. Peas, beans, dal, whatever you want call them, just get cooking.

Have a great weekend everyone!

Read more...