Lunch in the Caribbean

Breakfast we can forego, mid-morning snack, tea and dinner we can miss or have something light, but not lunch. We want it heavy and we want it hearty. We want real food.

Coming from such a lunch-eating background then, read about an invitation to lunch I had in the USA several years ago that left me hungry and frustrated.

In Barbados, Lasagna Bolognese makes a daily appearance on the many lunch-buffet tables.

Thanks Marie and Maryann for sharing your thoughts and recipes for review.

Spinach (bhajee) rice is a favourite of mine and I first had it for lunch in Trinidad. Bounjal baby-shrimp is very popular in certain parts of the region also and is served with plain white rice or alongside dhal and rice.

Recipe for the lasagne can be found at the bottom of the column. For the spinach rice and bounjal shrimp, please do not hesitate to email me.

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An Italian Challenge

For almost two years now, I’ve had a note written in my ideas-book, to try making Risotto. Each week I’d look at the note and quickly turn the page out of fear, fear on two levels - fair of failure and fear of not liking it after standing at my stove for over half an hour cooking the Risotto. You see, the first time I had Risotto, several years ago, it was pasty and bland... Click here to read the rest of the column. The recipe can be found at the bottom of the column.

Such simple and few ingredients...

Yield this Shrimp Risotto

With my leftover Risotto, I made Risotto Balls (Arancini)

I figured that since I was making Italian food, why not go all the way and make something sweet too, and so I made her Ricotta Fritters. Instead of Grand Mariner, I used some world-class aged Caribbean dark rum along with lemon zest. Click here for Marie's Recipe. Again, please take her advice: have company over that is, of course, if you're not ashamed to admit how many of these soft, delicate, melt-in-your mouth fritters you've had. I know, I speak from experience (lol).

Look at how fluffy the inside is

Have a great weekend and a productive week!

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A 'lil Blog Cooking

Like me, many of you have a very, very, very long bookmarked list of foods and beverages to make from our fellow food bloggers. Yeah, I see you nodding :) I don't just have one list, I currently have 32 lists ranging from meal type, to ingredients to cuisines. I've promised myself to make the effort to do more blog cooking and not just fall back on the regular stuff I find myself making every week because I'm rushed for time.

This week, I wanted to share with you three things that I made a few weeks ago.

You all know how much I love scones so when I saw Maris' Chocolate Chip Scones, I just had to give it a try. If you're a chocolate lover, you'll like this. Here's her recipe. A note: I did not use buttermilk as the recipe prescribed. I used whole milk.

Fish cooked in fragrant, delicately spiced coconut milk - what's not to love? As soon as I saw this on Malar's blog, I knew I had to make it. This Fish Molee is something that I'll be cooking often. Click here for her recipe. Note: I also add 2 small stalks of lemon grass. The next time I make this dish, I am going to roast the spices and grind them, I want to taste the change in flavour profile. Oh, Malar did not use turmeric but I added a 1/4 teaspoon.

Marie is an exceptional cook and I love everything she makes. I am not a pound cake lover but when I saw her Ricotta Pound Cake, well, the rest as they say is history. The recipe is here. Please pay attention to Marie's note at the bottom of the recipe in terms of baking time. I baked mine for 1/2 an hour in addition to the time prescribed by the original recipe.

Also, instead of dusting my cake with powdered sugar, I wanted to serve it with something that was going to contrast with the sweetness and so I made a strawberry sauce to go with it.

Happy Easter Everyone!

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Pot Bakes Anyone?

I frequently get emails from second, third and fourth generation Caribbean people living abroad, seeking recipes for dishes that they would have heard of, or that their parents or grand-parents used to make. That is what prompted this week's column on Pot Bakes. I'm glad it did because it gave me an opportunity to learn something. Please keep the emails coming. Click here for the column which also explains the three main elements required for making pot bakes. The recipe is in the column as well.

Knead your dough and then make a filling of your choice. For my fillings, I made sauteed salt fish and spicy mashed potatoes.

This is what the Pot Bake looks like when it is cooked. Serve hot and feel the crunch from the crust.

Cut into quarters to serve.

It's ideal for breakfast with a large cup of tea. Actually, you can make this for any meal you like.

Tomorrow - for Christians throughout the world - marks the beginning of Holy Week. If you're looking for ideas for some things to make this week, read my post here. This is the time also when many people make and share Hot Cross Buns - a spiced raisin or currant studded yeast bun. Scroll down for my recipe.

Hot Cross Buns

Yield: 18 - 20

INGREDIENTS

FOR DOUGH:
5 ½ cups all purpose flour, divided (4 cups plus 1 ½ cups)
2 tablespoons active dry yeast
½ cup sugar
½ teaspoon salt
1 teaspoon ground cinnamon
¼ tsp ground cloves
¼ tsp grated nutmeg
½ cup butter (4oz) (salted or unsalted)
1 ½ cups whole milk
2 eggs, lightly beaten
¾ cup currants or raisins
1/3 cup candied orange peel (or mixed citrus peel)
1 egg and 1 tablespoon water for egg-wash

FOR GLAZE:
1 cup icing sugar, sifted
2 tablespoons milk or water

EQUIPMENT

2 large baking sheets, greased or lined with parchment paper
2 wire racks
1 whisk
1 small bowl
1 pastry brush
1 medium bowl
1 spoon
1 small saucepan
1 large bowl
Plastic wrap2 damp kitchen towels

METHOD

1. Add 4 cups flour, yeast, sugar, salt and spices and mix thoroughly
2. Stir in raisins and orange peel
3. Warm milk and butter in saucepan to 110 degrees F
4. Make a well in the center of the dry ingredients; add milk & butter mixture, and knead to form dough. The dough will be sticky at this stage, add the rest of the flour and knead gently to incorporate into dough
5. Place dough in a large oiled bowl, cover with plastic wrap or damp towel and let rise for 1 – 1 ½ hours or until the dough is risen
6. Punch down risen dough and gently bring the dough together
7. Cut dough and shape into balls
8. Divide balls evenly between the two baking sheets, cover with damp towels and let rise for 45 minutes – 1 hour or until buns have risen
9. Preheat oven to 375 degrees F 20 minutes before the time of the second rising is up
10. In a small bowl, whisk egg and water and brush buns before putting them into the oven
11. Bake for 20 – 25 minutes switching the baking sheets half way through the baking process (no need to switch if both sheets can hold on the same self)
12. Cool the buns on racks. Let the buns cool completely before glazing. When you are ready to glaze insert racks with buns back to baking sheet (this is to provide protection for any of the glaze that drips
13. Add icing to bowl along with milk and whisk to incorporate and form a smooth thick glazeDrizzle icing on each bun to make a cross. Let icing harden and serve

And last but by no means the least, heartiest congratulations to Siri of Siri's Corner, the winner of Monthly Mingle - Caribbean Cooking! Congrats Siri. Siri wins herself a signed copy of my book!

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